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Sakai Takayuki 45-layer Damascus AUS10 Santoku knife 180mm ( 7.1 ") Magnolia/Italian resin handle
This beautiful Sakai Takayuki 45-layer Damascus 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 from 45-layer stainless Damascus with Hammered pattern, using Japanese high-purity steel AUS10 from Aichi Techno Metal Fukaumi Company as the central core. This knife's Japanese-style half-rounded octagonal handle is hand-made from Magnolia wood with ferrule/bolster from Italian resin.
This beautiful Sakai Takayuki 45-layer Damascus 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 from 45-layer stainless Damascus with Hammered pattern, using Japanese high-purity steel AUS10 from Aichi Techno Metal Fukaumi Company as the central core. This knife's Japanese-style half-rounded octagonal handle is hand-made from Magnolia wood with ferrule/bolster from Italian resin. This blade shape and steel will guarantee an outstanding cutting ability, sharpness, and easy maintenance at the same time — high corrosion resistance. Sakai Takayuki 45-layer Damascus Santoku knife is a perfect choice for home "Everyday" cooking and professionals. It is an excellent first knife for people who want to start using a Japanese knife. 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) | 330/13 |
| Blade Lenth (mm/inch) | 180/7.1 |
| Blade Height at Base/Heel (mm/inch) | 45/1.7716545 |
| Blade Thickness above heel (mm/inch) | 2/0.0787402 |
| Blade Thickness above tip (mm/inch) | 2/0.0787402 |
| Blade Steel / Core steel | AUS10 |
| Blade Core Hardness | 59-60HRC |
| Blade Construction / Structure | Damascus Knives |
| Knife Handle Material | Magnolia/Italian resin |
| Handle Bolster | No |
| Total Knife Weight (g/Oz) | 135/4.76199 |
| 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.