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A handcrafted sujihiki knife for thin slices!
San Maï blade structure: 3 alternating layers of steel - Length: 24cm
1% carbon VG10 Japanese steel core: sharp, efficient cutting edge
Teflon non-stick coating - food does not stick
60 HRC Rockwell hardness: excellent edge retention
Hammering and matt black finish - Enhanced strength
Sturdy octagonal burnt oak handle
Made in Sakai, Japan
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This Kurokage sujihiki knife features a San Maï blade structure. These words mean "3 layers" in Japanese and are a good indicator of the blade's construction. It contains a rigid steel core surrounded by a layer of softer steel that sandwiches it. The 3 layers are formed so that the core is balanced and protected.
Here,Japanese VG10 steel has been chosen to design the core of the blade. This is a top-of-the-range steel with a high carbon content of around 1%, as carbon is essential for increasing a blade's hardness. Indeed, the harder a blade is, the longer it retains its sharpness.
The blade of this handcrafted knife achieves a hardness of 60 HRC on the Rockwell scale, which is synonymous with high-performance sharpness and excellent edge retention.
VG10 steel also contains around 15% chromium, which is important for combating corrosion. However, due to the alloy's carbon enrichment, your knife requires very careful maintenance to prevent it from oxidizing.
The VG10 core is surrounded by a layer of slightly softer stainless steel. This protects it and makes it supple. Please note, however, that this does not make the blade flexible; rather, it makes it more resistant to the shocks (and breakage) it may encounter when cutting.
A Teflon coating has been applied to the blade to make it even stronger and more resistant to corrosion. The other advantage of Teflon is that it makes the blade non-stick, so that cut food does not stick.
Finally, the coating on this knife's blade gives it a superb matte black color. It also has a nice hammering on the top, making it even more robust and non-stick. The blade of this knife is full of character, with a style that subtly blends modernity and tradition.
Oak has been selected for the handle of this knife. Oak is a robust wood that resists shock, vibration and humidity, and has long durability (which is why it's also used to make furniture). Because it doesn't warp easily, oak is ideal for making knife handles. Here, the oak is burnt at the end of the handle, making it more resistant and giving it a resolutely original look.
Octagonal in shape, the handle is suitable for both left- and right-handed palms. The knife handle is easy to handle, lightweight and comfortable to hold, even for long periods of use.
The space where the blade fits into the handle has been filled with wood pulp to make it watertight. Water from cleaning and small food cuts cannot get into the handle.
Your knife should be washed by hand only. Soaking it in the sink or putting it in the dishwasher are not recommended. Use a mild soap and a non-abrasive sponge, keeping the handle away from water.
After cleaning, dry the knife thoroughly and store it in a dry place, free from moisture.
The sujihiki is a knife for cutting thin slices of fish, meat or vegetables. It is the equivalent of the Western slicing knife with its long blade. Effective on both raw and cooked foods, the sujihiki ensures fast, clean and effortless cuts.
Sakai Takayuki is located in Japan, in the town from which it takes its name: Sakai. Founded in the 1950s, Sakai Takayuki's long experience in cutlery has enabled it to hone its skills in the ancestral methods used to forge samurai katanas. Thanks to this know-how, Sakai Takayuki is able to offer you high-quality pieces that combine tradition and modernity.
Find Sakai Takayuki knives at KnifeLeader!
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