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Opt for the precision of the Sakai Takayuki Japanese Universal knife!
15cm blade in San Maï structure: 3 superimposed layers
1% carbon-enriched VG10 steel core: high-performance cutting edge
Teflon coating: food does not stick to the surface
On the Rockwell scale, 60HRC: excellent edge retention
Black matte finish with hammering - Buffalo horn bolster
Octagonal handle in dark wenge wood - Strong and durable
Made in Sakai, Japan
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The Universal knife is a multi-purpose model that can be used on a wide range of foods! It's ideal for small jobs requiring precision, because it's so easy to handle. With it, you can prepare vegetables, chop small pieces of meat or cut fish with ease! Note, however, that it should not be used on foods that are too hard, such as bones, squash...
Sakai Takayuki is located in the Japanese town of Sakai. The company has been in existence since the 50s, and has therefore acquired considerable expertise in the field of cutlery over the years. The Sakai region has an important heritage in the art of knife-making, stemming from the skills of the blacksmiths of yesteryear (with their famous katana). It is with all this experience that Sakai Takayuki offers you quality Japanese knives, with an authentic design and a modern touch.
This Universal knife features a typically Japanese San Mai (meaning "3 layers") construction. A rigid core is forged, then covered with a layer of softer steel for optimum balance and core protection.
The core of your blade is made of VG10 Japanese steel, a high-end alloy with a high carbon content. In fact, it is enriched with around 1% carbon: this is the essential element for increasing a blade's hardness, given that high hardness retains its cutting edge for a long time.
This blade therefore achieves 60HRC on the Rockwell scale, proof that it is a blade with very good edge retention that performs well over time.
The VG10 alloy is also enriched with 15% chromium, making it a corrosion-resistant blade. However, with its high carbon content, your knife needs careful maintenance to avoid oxidation.
As explained above, a layer of stainless steel surrounds the core to protect it and make it more supple, so that the blade is less brittle.
Your blade is also covered with a special Teflon coating to reinforce its strength. In fact, it adds extra protection against corrosion. It also has a very practical non-stick capacity, preventing food from sticking to the sides when cutting.
Finally, the blade features a matte black color brought about by the coating. It has also been hammered to give your knife character. It's a blade with a style mixing modernity and tradition that appeals to chefs.
The handle is made of wenge wood, a durable, dense species that is highly resistant to humidity. This tropical wood has a dark color and a grain that is unique to each piece.
It is octagonal in shape to suit all cooks: left-handed and right-handed alike! Its ergonomic shape guarantees a comfortable grip for optimum handling, especially during long periods of use.
The handle is complemented by a dark buffalo horn bolster that perfectly matches the wenge wood.
Wood paste is added where the blade joins the handle. This seals small gaps and prevents water or food from slipping inside when cutting.
To best care for your knife, wash it by hand with a sponge and mild detergent. Once washed, wipe dry immediately before storing in a dry place. It's important not to soak your knife in the sink or put it through the dishwasher.
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