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A top-of-the-range Japanese knife with elegant styling!
27cm San Maï blade: 3 superimposed layers of steel
Aogami 2 Japanese steel core - high carbon content (1.1%)
On the Rockwell scale, 62HRC: long-lasting, efficient cutting edge
Elegant finishes: mirror polished surface and engraved kanji
Octagonal-shaped handle - ergonomic grip
Designed in ebony wood with black buffalo horn Bolster
Supplied with a lacquered protective saya - Robust
Hand-forged by Itsuo Doi in Sakai, Japan
Carbon-enriched knife: requires careful maintenance
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Sakai Takayuki, established in the 1950s in Sakai, Japan, is renowned for its expertise in the field of cutlery, producing top-quality Japanese knives. The Sakai region has long been a prestigious manufacturing center for knives, being also known for the forging of many katanas for the samurai of yesteryear. The region's blacksmiths passed on their skills to subsequent generations, perpetuating the tradition of craftsmanship right up to the present day at Sakai Takayuki. The company distinguishes itself by creating knives that combine modern design with ancient techniques.
Itsuo Doi, a renowned craftsman, created this model for the Sakai Takayuki brand. He is the son of a forging legend, renowned for his highly technical skills, in particular his ability to forge aogami at a lower temperature than his peers, thus preserving the carbon. With skills handed down from his father, Itsuo Doi has been working in the art of cutlery for almost half a century. As a meticulous blacksmith, he scrupulously follows each stage of the forging process to guarantee outstanding results.
The Yanagiba knife is a must-have in Japanese cuisine! With its long, thin blade, it enables you to produce fine, even slices. It is especially used for cutting raw fish for sushi and sashimi. It features a kiritsuke tip for even greater precision. Be careful not to use it on food that is too hard, such as frozen foods, bones, etc.
This handcrafted knife features a blade with a typically Japanese San Maï (meaning "3 layers") structure. This method consists of forging a blade with a rigid steel core which is then covered by a softer, folded-over layer of steel. In this way, the core of the blade is protected and the flexibility is balanced, making it less brittle in use.
The core of this blade has been forged fromJapanese Aogami 2 steel (also known as Blue Paper Steel 2), manufactured by the renowned steelmaker Hitachi. This alloy has a high carbon content of 1.1% and also contains tungsten. These elements increase a blade's hardness, since a higher hardness will hold its edge longer. It's a top-of-the-range alloy for easy, precise cutting, while preserving the original texture of your food.
On the Rockwell scale, the hardness of this blade is 62HRC: you get excellent edge retention and a cutting edge that performs well. So you can space out your sharpening sessions!
To finish the San Maï, a softer layer of steel surrounds the core to form the remaining 2 layers. It balances the hardness of the core while protecting it and ensuring resistance to micro-shocks. Mild steel adds suppleness to your blade. It's not a flexible knife, but it's very easy to handle.
This blade has been sharpened on one side to give a bevelled edge. In practice, this makes it easier to spread slices of cut food. The back of the blade has a hollow cutting edge that prevents food from sticking to the sides, thanks to easier air circulation.
Finally, the surface of the blade has been polished for an elegant mirror effect. Hand-engraved kanjis add authenticity to your handcrafted Japanese knife.
The handle of your knife is made from ebony wood, a precious tropical species that can be recognized by its dark, almost black hue. This wood is renowned for its high density, which offers resistance to the risk of cracking, while ensuring durability.
A black buffalo horn Bolster is added to the handle of your Sakai Takayuki knife to highlight the deep nuances of ebony. As horn is a living material, it can present aesthetic variations from one piece to another: making it a unique Japanese handcrafted knife!
The handle is octagonal in shape to ensure an ergonomic grip and optimum handling. This shape is ideal for ambidextrous handling and prolonged use in the kitchen.
Finally, wood putty has been added where the blade joins the handle to fill any small gaps. The result is a watertight seal to prevent the ingress of water and food.
Your Japanese knife comes with a protective saya! This lacquered sheath follows the curves of your knife to ensure perfect protection, while protecting you from injury during handling.
To care for your knife, wash only by hand with a non-abrasive sponge and mild detergent, avoiding wetting the handle. Once cleaned, dry immediately with a clean cloth to remove all traces of moisture and store in a dry place. Do not use the dishwasher or leave it to soak in the sink!
Over time, the color of the blade may change slightly: this is normal! This is a natural reaction of the carbon, caused by the acidity of the food being cut or the humidity in the air.
KnifeLeader.eu offers a wide range of high-quality Japanese knives!
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