Sayuto Sequoia San Mai hammered santoku knife 18cm

Sayuto Sequoia San Mai kitchen knives allow you to equip yourself without breaking your entire budget, while not skimping on quality materials.

The 18cmsantoku knife is a versatile model that comes close to the Western chef's knife. Its slightly curved blade is ideal for chiseling fine herbs, as it makes the pendulum movement natural and easy.

At the base of the blade is a San Maï structure. These terms mean "3 layers". As the name suggests, the core of the blade is made of one steel, then enveloped by a layer of softer steel that sandwiches it, like a simplified damascus.

Here, the knife's core is made of 10Cr15CoMoV stainless steel, whose high carbon and chromium content makes it corrosion-resistant, while retaining a cutting edge that holds up over a wide range of cuts. A softer (and therefore less rigid) steel then wraps around the core, the aim being to balance the alloy but also to protect it. The superimposition of steels can be seen at the bottom of the effective surface: a thin, lighter line marks the demarcation between the steels.

You can appreciate the rough forged finish on the top of the blade, which is not polished (that's why it's very dark). This adds a lot of character to the knife! Combined with hammering, the knife has a real visual identity.

The bolster, which links the blade to the handle, is made from black buffalo horn. As horn is a natural material, its nuances can vary from one knife to another (some may have small white streaks).

The effective part of the handle is made from Sequoia, a durable wood that is appreciated for its resistance to humidity and bacterial growth. Its structural strength is also noteworthy, as it does not warp easily. Last but not least, it boasts an attractive shade of brown, red and orange, which contrasts well with the black bolster.

With its 8 faces, it is cut in an octagonal shape, for an original visual effect. This makes it suitable for both right-handed and left-handed cooks.

For perfect care, wash by hand, then dry immediately and store in a dry place. Do not use the dishwasher or soak it in the sink.

The knife is made in Western China, in the province most renowned for the production of knives and cutting tools: Guangdong. Manufacturers in this area have enjoyed a fine reputation in this field for decades.

See also our sharpening stones!