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Discover Japanese know-how with this Sakai Takayuki santoku knife!
San Maï construction: 17cm blade with 3 alternating layers of steel
Japanese VG10 steel core enriched with up to 1% carbon
Teflon coating: non-stick surface when cutting
Rockwell hardness of 60HRC: long-lasting cutting edge
Hammered finish and black matte finish - Buffalo horn bolster
Octagonal wenge wood handle - Ambidextrous use
Made in Sakai, Japan
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Sakai Takayuki was founded in the 1950s and is located in Sakai, Japan. Over the years, the company has acquired extensive expertise in the field of cutlery. What's more, it has also inherited the Sakai region's know-how in the art of knife-making, derived from the blacksmiths of yesteryear and their famous katanas. Today, Sakai Takayuki offers quality knives that combine modernity and tradition.
A santoku knife is a Japanese multi-purpose knife, the equivalent of our Western chef's knife. With its blade, you can make a wide variety of cuts: chop your meat, slice your vegetables and chop your herbs with ease! Be careful not to use it on hard foods such as squash or bones.
This santoku knife has been forged in a San Maï construction: a superposition of 3 layers of steel, typically Japanese. A rigid steel core is forged, then surrounded by a layer of softer steel. The aim is to create optimum balance and protection for the core.
The core of your blade is made of VG10 steel, a high-end Japanese alloy enriched with approximately 1% carbon. This element is essential for increasing the hardness of a steel, since a hard alloy retains its cutting edge longer.
This blade achieves 60HRC on the Rockwell scale, a high level of hardness that shows that the cutting edge will hold over time and that the cutting edge is efficient.
VG10 steel is also enriched with 15% chromium, an element that improves resistance to corrosion. Note, however, that this steel is still enriched with carbon and requires careful maintenance to avoid oxidation.
The core is then coated with a layer of stainless steel for protection and flexibility. This allows the blade to become less brittle in the event of micro-shocks.
The special feature of this blade is its Teflon coating in addition to the previous layers of steel! It provides extra protection against corrosion and reinforces the blade's strength. Teflon gives the blade non-stick properties, preventing food from sticking to the surface when cutting.
Finally, the blade features a matte black coating for a modern look. To contrast with this design, the blade has been hammered in the traditional Japanese way. An authentic Japanese knife with character!
The handle of your Japanese knife is made of wenge wood, a strong, durable and moisture-resistant species. The wood is dark in color and has a unique grain pattern.
The octagonal shape of this handle gives you an ergonomic grip for optimum maneuverability, especially during prolonged use. What's more, it's suitable for all cooks: right- or left-handed!
The handle is complemented by a buffalo horn bolster that complements the wenge wood perfectly.
As you can see, this knife features the machi: the slight gap between blade and handle, a tradition from the Sakai region. It allows you to achieve perfect balance by adjusting your knife's center of gravity.
Wood paste is added to fill the small gaps where the blade meets the handle. This makes the whole unit watertight, preventing water from seeping inside when cutting.
To care for your knife, wash only by hand with a sponge and mild detergent. Once washed, dry it quickly and store it in a dry place. Do not use the dishwasher, and do not soak your knife in the sink.
To avoid damaging your knife, discover quality cutting boards on KnifeLeader.eu!
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