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Test the effectiveness of Japanese know-how with Sakai Takayuki!
19cm blade in San Maï structure: 3 alternating layers of steel
Japanese VG10 steel core enriched with carbon: approx. 1%.
Teflon non-stick coating: protects the surface
Hardness of 60HRC on the Rockwell scale, high-performance cutting edge
Hammered and dark finish - Buffalo horn Bolster
Wenge wood: octagonal handle - Ergonomic shape
Made in Sakai, Japan
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Sakai Takayuki is a Japanese brand born in the 50s in Sakai. Over the years, the company has acquired extensive expertise in the forging industry. It has also benefited from the Sakai region's heritage in the art of knife-making, which stems directly from the skills of ancient blacksmiths and their famous katanas. It is with all this knowledge that Sakai Takayuki offers you Japanese knives made from high-quality materials that have an authentic style mixed with a touch of modernity.
The Kiritsuke knife has a typically Japanese shape, reminiscent of a sword. It's a versatile knife that allows you to perform many types of cutting with ease! Use it to cut a variety of foods, including meat, fruit and vegetables. Be careful not to use it on hard foods such as squash or bones.
This knife features a San Maï structure: a Japanese construction that alternates several layers of steel. The core is made of rigid steel, then surrounded by a softer layer of steel to create optimum balance.
The core of this blade is made of Japanese VG10 steel, a high-quality alloy that is highly appreciated in the kitchen. It is enriched with approximately 1% carbon: this element is essential for increasing the hardness of an alloy, since a high level of hardness can retain its cutting edge for a long time.
The blade of this knife reaches 60HRC on the Rockwell scale: proof that high hardness has excellent edge retention.
The VG10 alloy also contains around 15% chromium, which improves resistance to oxidation. With its high carbon content, your blade needs careful maintenance to prevent oxidation.
As explained above, a layer of stainless steel is added for extra protection. It also adds suppleness to the blade, so it doesn't become flexible, but less brittle in the event of a micro-shock.
Finally, your blade also features a Teflon coating in addition to the previous steel layers. This material offers greater resistance to corrosion and gives your blade non-stick properties to prevent food sticking to the surface when cutting.
What's more, it's the coating that gives the blade its matt black appearance. The blade has also been hammered to give it character. Its design is a perfect blend of traditional and modern!
The handle is made of wenge wood: a durable, dense species that resists humidity. This tropical wood comes in a dark color with a grain that is unique to each piece.
Its octagonal shape suits the hands of all cooks: right-handed and left-handed alike! It gives you an ergonomic grip and perfectly controlled handling, especially during prolonged use.
The handle is complemented by a dark buffalo horn Bolster, which complements the rest of the knife's dark appearance.
When the blade joins the handle, wood paste is added to fill the small gaps. This prevents water or small foodstuffs from getting inside when cutting.
To best care for your Japanese knife, it should be washed only by hand with a sponge and mild detergent. After washing, dry immediately and store in a dry place. It is important not to leave it to soak in the sink, and dishwashers should not be used.
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