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Ideal for cutting vegetables
Core: 10Cr15CoMoV stainless steel + 1 layer of softer surrounding steel
San Maï structure: the blade is composed of 3 layers of steel
Durable cutting edge thanks to Rockwell hardness of 60 HRC
Dark, unpolished blade: forge-finished - contrasted hammering
Buffalo horn bolster - Octagonal sequoia wood handle
Box supplied: ideal for storage or as a gift
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Sayuto Sequoia San Mai knives have the advantage of being affordable and of offering you materials of undeniable quality. They can be used for a wide range of cuts. Such is the case with the 17cmnakiri knife, whose shape comes straight from Japan. Its imposing rectangular blade is ideal for cutting vegetables with precision and speed. Even if the blade seems imposing, it should not be used to cut meat or bones.
Blade :
First of all, let's talk about its San Maï structure, which means "3 layers". As the name suggests, the core of the blade is made of one steel, which is then surrounded by a layer of another, softer steel, sandwiching it. It's like a simplified damascus.
At the heart of the effective part is 10Cr15CoMoV stainless steel, whose carbon and chromium content makes it both corrosion-resistant and rigid enough to hold its cutting edge over a wide range of cuts. A less rigid steel wraps around this core, the aim being to balance the alloy's capacities but also to provide protection for the core. You can see the demarcation of the steels on the bottom of the blade, near the cutting edge.
The upper part of the blade has not been polished. Very dark, it is said to be forge-finished. This adds a lot of character to the knife, especially as this finish is enhanced by hammering on both sides of the blade.
Handle:
The effective part of the handle is made from Sequoia, a durable wood known for its resistance to moisture and bacteria. Its structural strength is also a notable feature, as it does not warp easily. Last but not least, it has an attractive shade of brown, red and orange, which contrasts well with the black bolster.
The bolster, which forms the link between the blade and the handle, is made from black buffalo horn. As horn is a living material, its nuances can vary from one model to another (some may have small white streaks).
The octagonal shape of the handle makes it suitable for ambidextrous use.
Further information
The knife is developed in Western China, in the province most renowned for the production of cutting tools and knives: Guangdong. Manufacturers in this area have enjoyed a fine reputation in this field for decades.
How do I care for my knife? Wash by hand, then dry and store in a dry place. We strongly advise against soaking your knife in the sink or putting it in the dishwasher.
Discover all Sayuto knife ranges on our website!
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