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Sakai Genkichi Warikomi Blue steel 2 Santoku knife 180mm (7.1) Magnolia Wood with Akebono-Nuri Urushi Lacque
This "OLD SCHOOL" Santoku knife was made by Sakai Genkichi from Sakai city in Osaka Prefecture in Japan. 180mm long blades are hand-forged in Japanese traditional method "Warikomi" (Inserted hard steel between stainless steel) using high-purity Hitachi Blue steel 2 (Aogami #2) carbon steel as a core. Japanese-style knife handle made from Magnolia Wood with unique Japanese Akebono-Nuri Urushi finished
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This "OLD SCHOOL" Santoku knife was made by Sakai Genkichi from Sakai city in Osaka Prefecture in Japan. 180mm long blades are hand-forged in Japanese traditional method "Warikomi" (Inserted hard steel between stainless steel) using high-purity Hitachi Blue steel 2 (Aogami #2) carbon steel as a core. Japanese-style knife handle made from Magnolia Wood with unique Japanese Akebono-Nuri Urushi finished. This resin-finished provides excellent non-slip, waterproof, and antibacterial properties to the handle. The perfect blade shape and Hitachi carbon steel Blue steel 2 (Aogami #2) as a core will guarantee excellent cutting ability and sharpness. The blade is corrosion-resistant. But core steel is a High carbon Aogami #2, so for preventing corrosion for sure, it is still better to wipe the blade to dry after every use. Genkichi Santoku knife is a perfect choice for home "Everyday" cooking and is highly recommended for professionals. Knife packed in premium Japanese authentic gift box with traditional patterns.
| Knife Type | Santoku |
| Brand |
Sakai Genkichi
|
| Knife Style | Modern Japanese Kniwes |
| Blade Bevel Grind | Double-edged |
| Total Knife Lenth (mm/inch) | 310/12.30 |
| Blade Lenth (mm/inch) | 180/7.10 |
| Blade Height at Base/Heel (mm/inch) | 48/1.9 |
| Blade Thickness above heel (mm/inch) | 1.8/0.07086618 |
| Blade Thickness above tip (mm/inch) | 1.8/0.07086618 |
| Blade Steel / Core steel | Blue steel 2 |
| Blade Core Hardness | 61-62HRC |
| Blade Construction / Structure | Warikomi / Inserted core steel |
| Knife Handle Material | Magnolia Wood lacquer with Akebono-Nuri Urushi |
| Handle Bolster | No |
| Total Knife Weight (g/Oz) | 103/3.63 |
| Hand-sharpened | Yes |
| Place of Origin | Sakai Japan |
After use, wash it with a soft sponge, wipe the knife dry and store safely. Avoid cutting the bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards, and high-end composites, as well as quality plastics such as polyethylene, make acceptable cutting surfaces and will help protect and extend the life of the knife's edge. AVOID using glass, metal, countertops, and other rigid, unyielding surfaces.
We think that sharpening all quality Japanese knives on whetstones produces the finest results for your blades.