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This knife with its typically Japanese shape is made for you!
16cm blade in San Maï construction: superposition of 3 layers
High-carbon VG10 Japanese steel core (approx. 1%)
Teflon coating: non-stick properties when cutting
Hardness of 60HRC on the Rockwell scale, long-lasting cutting edge
Blackhammering and appearance - Buffalo horn bolster
Dark wenge wood handle - Octagonal shape
Made in Sakai, Japan
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The Sakai Takayuki brand was born in the 50s in the town of Sakai, Japan. Over the years, it has acquired considerable expertise in the field of forging. It has also benefited from the Sakai region's heritage in the art of knife-making, which comes directly from the skills of the old-time blacksmiths with their famous katanas. It's with all this learning that Sakai Takayuki offers you Japanese knives with quality materials, authentic style and modernity.
The santoku knife with a kiritsuke tip is a shape that comes straight from Japan. It's a multi-purpose knife that lets you slice, chop or mince with ease! You can cut a wide range of foods, including meat, fruit and vegetables. Be careful not to use it on hard foods such as squash or bones.
This Japanese knife is designed with a San Maï structure: a typically Japanese construction consisting of several superimposed layers of steel. The core is forged in rigid steel, then covered with a softer layer of steel to create optimum balance.
The core of this blade is made of Japanese VG10 steel, a high-quality alloy appreciated in the kitchen. It has a high carbon content of around 1%: this element is crucial for increasing the hardness of a steel, since a harder alloy can retain its sharpness longer.
As proof, this blade reaches 60HRC on the Rockwell scale: a high level of hardness with excellent edge retention.
The VG10 alloy contains around 15% chromium, which enhances resistance to corrosion. With its high carbon content, your blade requires careful maintenance to prevent damage.
To finish off the San Maï construction, a layer of stainless steel is added to give the knife extra protection. It also makes the core more flexible, so the blade is less likely to break in the event of a micro-shock.
What makes this knife so special is its Teflon coating in addition to the previous steel layers. This material provides greater resistance to corrosion, and has non-stick properties that prevent food from sticking to the surface when cutting.
Finally, this coating gives the blade a matt black color for a more modern look. It has also been hammered for a more traditional, timeless look. A blade with character!
The handle is made from wenge wood, a dense, moisture-resistant species designed for durability. This tropical wood has a dark appearance with a grain that is unique to each piece.
Its octagonal shape adapts to the hands of all cooks, whether right- or left-handed! It offers an ergonomic grip for comfort and perfectly controlled handling, especially during prolonged use.
The handle is complemented by a dark buffalo horn bolster that blends perfectly with the rest of the knife's dark appearance.
Where the blade joins the handle, wood paste is added to fill the small gaps. This prevents water and small foods from slipping 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 soak it in the sink or put it through the dishwasher.
Discover many Sakai Takayuki knives on KnifeLeader.eu!
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