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The essential Japanese slicing knife!
24cm San Maï blade: 3 superimposed layers of steel
AUS-8 Japanese steel core - 0.8% carbon
Durable, easy-to-sharpen edge - Hardness: 59 HRC
Comfortable, lightweight octagonal handle
Made of black ABS resin with wood-effect lacquer finish
Made in Sakai, Japan
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The Nanairo Sakai Takayuki 24cmYanagiba knife knife has a blade structure known as San Maï, which means "3 layers" in Japanese and indicates how it is constructed. The blade consists of a core of rigid steel, which is then surrounded by a layer of softer, folded steel to protect and balance it. The 3 layers are well formed and can be seen at the cutting edge.
For the core of this knife,AUS-8 steel has been chosen. This is a Japanese alloy whose composition offers numerous advantages. For a start, it contains almost 0.8% carbon, the crucial element for increasing the hardness of an alloy. It also contains around 14.5% chromium, providing good resistance to oxidation. AUS-8 is in fact a stainless steel.
Thanks to its carbon content, the alloy achieves a hardness of 59 HRC on the Rockwell scale. Its cutting edge is long-lasting, yet easy to sharpen whenever necessary. AUS-8 steel also contains molybdenum, which plays a role in its resistance to humidity.
Above the AUS-8 steel core is a layer of softer steel folded on either side. This stainless steel protects the core and balances its slight rigidity. With this design, your blade has increased resistance to micro-shocks, and therefore to breakage.
The blade's cutting edge has been hand-sharpened on one side only. This bevelled edge allows you to spread just-cut slices. The back of the blade also has a hollow cutting edge, ideal for letting air through: food flakes off more easily. Note that this beveled knife is suitable for right-handed use.
Last but not least, you can see kanji on the upper part of the blade. These give the knife character and a touch of authenticity.
The handle of the Yanagiba knife is made of ABS resin, an abrasion- and shock-resistant material. The resin is lightweight and therefore ideally suited to the manufacture of a knife handle. ABS resin is easy to color, and features a delicate black hue that has been lacquered with an authentic wood effect.
With its octagonal shape, the handle is very comfortable to use, especially for intensive cutting. Fatigue is reduced.
This knife gives the impression that its blade doesn't fit entirely into the handle, but this is not the case. The slightly exposed machi is a Sakai tradition: it gives the knife optimum balance by adjusting its center of gravity.
Hand-washing is more than recommended for this knife; it should not be put in the dishwasher or left to soak in the sink. Wash it with a non-abrasive sponge and mild detergent, without getting the handle too wet.
Then dry the knife thoroughly as soon as you've finished washing it, removing all traces of moisture. Finally, store it in a dry place.
The yanagiba is indispensable in Japanese cuisine. It makes it easy to prepare sashimi and sushi. In fact, its long blade can be easily inserted into raw fish, enabling you to cut both large and small fish.
The Sakai Takayuki company was founded in Sakai in the 1950s, which is why it includes the town's name in its title. The company's long experience and ancestral know-how enable it to offer you quality Japanese knives. Sakai was and still is a mecca for Japanese cutlery, as it was here that samurai katanas were forged. The blacksmiths of yesteryear passed on their skills to subsequent generations, and these skills have been passed down to the present day and to Sakai Takayuki. Today, the company manufactures knives that combine modern visuals with traditional techniques.
Find all Sakai Takayuki knives on KnifeLeader.eu!
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