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This Sakai Takayuki chef' s knife is a must-have for your kitchen!
21cm blade in San Maï construction: 3 alternating layers of steel
High-carbon VG10 Japanese steel core: approx. 1% carbon content
Non-stick: Teflon coating - food does not stick
Excellent edge retention - 60HRC Rockwell hardness
Hammered finish and matte black blade color - Buffalo horn bolster
Wenge wood handle - Octagonal shape for ambidextrous use
Made in Sakai, Japan
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The chef knife is a versatile model that lets you make a wide range of cuts! With its large blade, you can easily slice fish, chop vegetables, mince meat or chop herbs. Its efficient blade and pointed tip will help you with your precision work. Note that it should not be used on hard foods such as squash or bones.
Located in the Japanese town of Sakai, Sakai Takayuki has been in business since the 1950s, and has therefore acquired a wealth of experience in the cutlery business. What's more, the Sakai region has inherited the skills of the old-time blacksmiths who made the famous katanas. The art of knife-making has been passed down to the present day at Sakai Takayuki, which offers you quality knives with a timeless design that blends tradition and modernity.
The blade of this chef's knife has a San Maï structure, which means "3 layers" in Japanese. The core of the blade is forged from a rigid steel, then covered by a layer of softer steel that folds to form the remaining 2 layers. This process creates an optimal balance between the steel layers.
Japanese VG10 steel is used for this blade. It's a high-end alloy enriched with up to 1% carbon: this is the crucial element that increases the blade's hardness, since a high level of hardness holds its edge for a long time. On the Rockwell scale, your blade reaches 60HRC, which proves that the core is rigid and the cutting edge is high-performance and long-lasting.
VG10 alloy also contains around 15% chromium, which improves resistance to corrosion. However, as its carbon content is high, your knife needs to be carefully maintained to avoid oxidation.
To complete the San Maï structure, a layer of stainless steel is added to the heart of the blade for balance and protection. What's more, this outer layer adds suppleness to your blade, making it less brittle rather than more flexible.
The special feature of this blade is that, in addition to its robust San Maï construction, it also has a Teflon coating. This reinforces the blade's solidity, while providing non-stick properties: when you're cutting, your food won't stick to the sides! This coating also improves resistance to oxidation.
Finally, Teflon gives the blade a distinctive matte black color. For added character, the blade has been hammered: an authentic style that blends with the contemporary.
The handle of your chef's knife is made of wenge wood, a durable, dense species that resists moisture well. It's a tropical wood with a dark appearance and a grain that's unique to each piece.
With its octagonal shape, all cooks can use it: right- or left-handed! The ergonomic shape provides a comfortable grip for optimum handling, especially during prolonged use.
A buffalo horn bolster completes the handle and adds a touch of elegance.
Finally, wood pulp is added where the blade joins the handle. This fills the small gaps and makes the whole thing watertight, preventing water from seeping in.
To best care for your Japanese knife, wash by hand only, using a sponge and mild detergent. Once washed, wipe dry immediately and store in a dry place. It is important not to soak it in the sink or put it through the dishwasher.
Complete your collection of Sakai Takayuki Kurokage knives on Coutauxduchef.com!
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