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Sakai Takayuki Blue Steel 2 Santoku knife 180mm ( 7.1 ") Packer Wood handle
This Sakai Takayuki Santoku knife was made by the world-famous Aoki Hamono Seisakusho Company from Sakai city in Osaka Prefecture in Japan. 180mm long blade is made by Japanese traditional method "Varicomi" (Inserted hard steel between softer stainless steel) using super-pure high carbon Blue steel 2 (Aogami 2) as a core. Western-style knife handle made from strong Packer Wood.
This Sakai Takayuki Santoku knife was made by the world-famous Aoki Hamono Seisakusho Company from Sakai city in Osaka Prefecture in Japan. 180mm long blade is made by Japanese traditional method "Varicomi" (Inserted hard steel between softer stainless steel) using super-pure high carbon Blue steel 2 (Aogami 2) as a core. Western-style knife handle made from strong Packer Wood. The blade shape and high carbon Blue steel 2 (Aogami 2) will guarantee an excellent cutting ability, high sharpness. The blade corrosion resistance a relatively high, but it is better to wipe it to dry after use (core steel is not stainless). Sakai Takayuki Santoku knife is an excellent choice for home "Everyday" cooking, and it is an excellent first knife for people who wants to start using a Japanese knife. Also highly recommended for professionals. Knife packed in premium Japanese authentic gift box with traditional patterns.
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| Knife Type | Santoku |
| Brand |
Sakai Takayuki
|
| Knife Style | Modern Japanese Kniwes |
| Blade Bevel Grind | Double-edged |
| Total Knife Lenth (mm/inch) | 308/12.2 |
| Blade Lenth (mm/inch) | 180/7.1 |
| Blade Height at Base/Heel (mm/inch) | 47/1.8503947 |
| Blade Thickness above heel (mm/inch) | 2/0.0787402 |
| Blade Thickness above tip (mm/inch) | 2/0.0787402 |
| Blade Steel / Core steel | Blue steel 2 |
| Blade Core Hardness | 61-62HRC |
| Blade Construction / Structure | Warikomi / Inserted core steel |
| Knife Handle Material | Packer Wood |
| Handle Bolster | Yes |
| Total Knife Weight (g/Oz) | 161/5.679114 |
| 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.