By buying this product you can collect up to
86990
points.
Your cart will total 86990
points that can be converted into a voucher of
€43.50.
For buying this product you should have
1739800
points.
Your current number of points is
0 points
.
A superb traditional knife with an elegant design!
30cm damascened blade: several superimposed layers of steel
Japanese Aogami 2 steel core: 1.1% high carbon content
Rockwell hardness of 62HRC: high-performance cutting edge
Octagonal-shaped handle - Ergonomic grip
Made of ebony wood with buffalo horn Bolster and base
Supplied with a lacquered protective saya - Safe handling
Hand-forged in Sakai, Japan
Carbon-enriched knife: requires careful maintenance
You might also like
Founded in the 50s in Sakai, Japan, Sakai Takayuki is an expert in the field of cutlery. It is renowned for its high-quality Japanese knives. The Sakai region has long been a famous place for knife-making, and is the production site for many katanas. Local blacksmiths have passed on their skills to subsequent generations, and this heritage of craftsmanship lives on at Sakai Takayuki. The company creates knives that combine modern designs with ancient techniques.
This Yanagiba knife is ideal for cutting fish! It enables you to produce thin, even slices on large pieces such as tuna, without difficulty. Its kiritsuke tip allows you to work with even greater precision. Be careful not to use it on excessively hard foods such as frozen meats, bones, etc.
This Sakai Takayuki knife features a high-end damascened blade: its core is made from rigid steel, surrounded by several layers of softer steel to protect it. This construction combines a rigid, long-lasting edge with a slight suppleness, thanks to the top layer which reduces the blade's fragility in use.
The heart of this blade is forged fromJapanese Aogami 2 steel (also known as Blue Paper Steel 2), produced by the prestigious steelmaker Hitachi. This alloy has a high carbon content (around 1.1%) and contains tungsten. These elements ensure optimum hardness, enabling the blade to maintain a sharp, long-lasting edge. This high-quality alloy guarantees easy, precise cutting while preserving the texture of your food.
On the Rockwell scale, the hardness of this blade is 62HRC: this steel offers excellent edge retention, allowing you to space out your sharpening sessions!
Then, several layers of softer steel envelop the core to create the damascus. This superimposition of layers balances the high rigidity of the core. It also protects the core, giving your blade greater resistance to the micro-shocks encountered when cutting. Mild steel gives the blade greater suppleness, not in terms of flexibility, but in terms of handling.
The blade has been sharpened on one side only, giving it a bevelled edge. This design facilitates the spreading of sliced food. What's more, the back of the blade has a hollow cutting edge that promotes air circulation to prevent food sticking to the sides.
Last but not least, the damask pattern adds character to your Japanese kitchen knife! The superimposition of different layers of steel forms fine random waves to make your knife unique. It's an elegant finish for this top-of-the-range Japanese knife.
A detail worth noting is the deliberate gap between blade and handle, known as machi. This is a tradition inherited from the town of Sakai, whose aim is to optimize the balance of your handcrafted Japanese knife by acting on its center of gravity.
The handle of this handcrafted Japanese knife is crafted from ebony, a precious tropical wood recognizable by its dark brown, almost black, hue. Ebony is renowned for its high density, which makes it highly resistant to cracking. This durable wood is ideal for regular, even daily, use in the kitchen.
The deep nuances of ebony are enhanced by a Bolster and base made from black buffalo horn. Horn is a living material and can therefore vary aesthetically from one knife to another, making it unique.
The handle is octagonal in shape, guaranteeing optimum grip and comfort, especially when cutting for long periods. This design also helps reduce fatigue associated with long cutting sessions.
This Sakai Takayuki knife comes with a protective saya. This lacquered sheath adjusts perfectly to the curves of the blade, providing optimum protection while minimizing the risk of injury.
Your handcrafted Japanese knife should be cared for by hand only, using a non-abrasive sponge and a mild detergent, and avoiding wetting the handle. After cleaning, dry immediately to remove any traces of moisture before storing in a dry place. Do not leave to soak in the sink, nor put in the dishwasher!
Over time, the color of your blade may change slightly, which is normal. This is a natural carbon reaction caused by the acidity of the food being cut and the humidity in the air.
Maintain your Japanese knife with a Sharpening stone on KnifeLeader.eu!
You might also like
