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The Japanese deba knife to have in your collection!
15cm San Maï blade: 3 superimposed layers of steel
Japanese Aogami #2 steel core enriched with 1.2% carbon
62HRC Rockwell hardness: excellent edge retention
Polished blade finish and asymmetrical grinding - Traditional
Ebony wood handle with black buffalo horn bolster
Octagonal cut for ergonomic grip
Handcrafted in Sakai, Japan
Carbon knife: requires careful maintenance
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The Sakai TakayukiAoniko 15 cm deba knife symbolizes the perfect balance between tradition and performance. Forged in the famous cutlery town of Sakai (Osaka prefecture), where over six hundred years of cutlery mastery have been accumulated, this Japanese kitchen knife offers a top-of-the-range blade!
The blade of this Japanese deba knife is designed using the Japanese San Maï technique, meaning "three layers". A hard steel core is sandwiched between two layers of softer steel. This traditional structure offers an ideal balance between strength, flexibility and edge protection.
The core of the blade is forged from Aogami#2 (Blue Paper Steel 2), a high-end alloy developed by Hitachi. With a carbon content of around 1.2%, it achieves a hardness of 62HRC Rockwell, ensuring a long-lasting, formidably efficient cutting edge, perfect for clean cuts, especially on fish.
This Japanese kitchen knife features a deba-specific one-sided cutting edge, designed for right-handed use. This asymmetrical sharpening enables ultra-precise cuts, essential for preparing raw fish.
Finally, the blade features a polished finish for an elegant, refined design!
This handcrafted Japanese knife features a handle made from ebony, a dense, precious wood with very dark brown, often almost black, tones. Naturally resistant to moisture and warping, ebony is particularly appreciated for its strength and longevity, even under intensive daily use.
The octagonal shape of the handle ensures a comfortable, secure grip, ideal for repeated cutting. This ergonomic design reduces fatigue during prolonged use, while guaranteeing excellent control of the gesture.
The nobility of ebony is enhanced by a black buffalo horn bolster, chosen for its natural finish and strength. Each piece of horn has unique variations, giving each Sakai Takayuki knife its own visual signature.
San Maï structure: rigidity and shock absorption
Aogami #2 steel: ultra-efficient cutting
62HRC: extended edge retention
Ebony and black horn handle:
durability and natural elegance
Octagonal shape: mastered ergonomics
Wash this carbon steel knife exclusively by hand, using a soft sponge and non-abrasive detergent. Dry immediately after rinsing, then store in a dry, well-ventilated place. Avoid dishwashers and prolonged soaking, which could damage the blade.
Over time, a natural patina may appear on the steel: this is a normal phenomenon, reflecting use and in no way affecting cutting efficiency. To maintain a clean, precise edge, remember to sharpen regularly with a suitable Japanese stone.
The Sakai Takayuki brand originates from the town of Sakai, in Osaka prefecture, a region renowned since the days of samurai swords for its steelwork.
Now specialized in Japanese kitchen knives, each blade is carefully forged and then hand-sharpened by specialized craftsmen, according to Sakai traditions.
Discover the rest of the Sakai Takayuki knife brand on Knifeleader.eu!
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