By buying this product you can collect up to
26989
points.
Your cart will total 26989
points that can be converted into a voucher of
€13.49.
For buying this product you should have
539800
points.
Your current number of points is
0 points
.
Make slices in a single movement with the Sakai Takayuki sujihiki!
San Maï structure: 24cm blade with 3 superimposed layers of steel
VG10 Japanese steel core - high carbon content (approx. 1%)
Teflon coating: prevents food from sticking during cutting
Hardness of 60HRC on the Rockwell scale: long-lasting cutting edge
Black hammering and matte finish - Dark buffalo horn bolster
Ambidextrous wenge wood handle - Octagonal shape
Made in Sakai, Japan
You might also like
The Sakai Takayuki brand has been in existence since the 1950s and is based in Sakai, Japan. Over the years, the company has acquired a wealth of knowledge in the field of cutlery, which it can draw on to offer you quality knives. Sakai Takayuki has also inherited the Sakai region's know-how in the art of knife-making, which stems from the blacksmiths of yesteryear who forged their famous katanas.
A sujihiki knife has a large blade that is very practical for slicing meat or fish. With it, you can cut thin, even slices in a single, effortless movement! Be careful not to cut too hard foods such as squash, bones, etc.
This sujihiki knife has been forged with San Maï construction: a typically Japanese superimposition of 3 layers of steel. A rigid steel core is forged, then covered with a layer of softer steel to create optimum balance and core protection.
The core of your blade is made of Japanese VG10 steel, a high-end steel enriched with approximately 1% carbon. It is this element that increases a steel's hardness, since a hard alloy has better edge retention.
On the Rockwell scale, this blade reaches 60HRC, a high level of hardness that proves the durability of the cutting edge.
The VG10 alloy is also enriched with 15% chromium, an element that improves resistance to corrosion. Note, however, that this steel is still enriched with carbon and must therefore be well maintained to avoid oxidation.
A layer of stainless steel is added to the core to protect it, but also to make it more supple. This allows the blade to become less brittle in the event of micro-shocks.
What's more, the special feature of this blade is its Teflon coating! It protects the blade from corrosion and reinforces its strength. Teflon is also non-stick, preventing food from sticking to the sides when cutting.
Finally, the blade is finished in a matte black color for a modern look. To contrast with this design, the blade has been hammered in the traditional Japanese way. A Japanese knife with character!
The handle is made of wenge wood, a robust and durable species that resists humidity well. The wood is dark in color and has a unique grain to each piece.
Its octagonal shape gives you an ergonomic grip for optimal handling, especially during prolonged use. What's more, it's suitable for all cooks: right- and left-handed alike!
The handle is complemented by a buffalo horn bolster that complements the wenge wood.
To fill the small gaps where the blade meets the handle, wood paste is added. This makes the whole thing watertight, preventing water from seeping inside during 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.
Find everything you need to care for your knives on KnifeLeader.eu!
You might also like
