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Unconditional Satisfaction GuaranteeNo Shipping Fees Above 302 Months to Decide. Returns Simplified.Brand: Sakai Takayuki
Blade Material:Hammered(TSUCHIME)33 Layers Damascus Stainless Steel
Core: VG10
Handle:Reinforced Laminated Wood
Made in Japan
Kengata Gyuto / Chef Knife (General Purpose Knife for meat, fish, vegetable and so on…)
“Kengata” meansSword type
Blade Length:approx 200 mm (7.87”)
Total Length: approx 348mm (13.7″)
Weight: approx 220g (7.76oz)
Thickness of Spine: approx2mm
Blade Width: max approx 49mm
Petty/Utility Knife
Blade Length:150 mm (5.9”)
The elegant wave patterncalled the popular name “Sumi Nagashi” is one of the treasure which Japanese cutlery culture produced.Like the Japanese sword “Katana”, the blade is made with low and high carbon stainless steel to 33 layers. The same wave pattern does not exist. Furthermore the hammered(Tsuchime) blade also feel a sense of luxury and more art of Japan andhelps to release food.It is one article that can withstand use for home use and professional use by the forging.
VG-10ishigh-carbon stainless steel containing cobalt, hard. The material is excellent sharpness and has wear resistance. Soit spreads between the professional. Itis developed and made by Takefu Special Steel Co.,Ltd which isJapanese company. Ifthe entire blade is very hard,it is difficult to sharpen.If the blade is soft, it is dull, and the sharpness falls immediately.So thehard material is used in the center only, the soft material is used in the side.VG-10 is hard, so Ceramic sharpening stone is recommended for speedy sharpening.
About Sakai
Sakai cutleryhas been cultivated by the long history of 600 years. And Sakai cutlery produced by the craftsmen of reliable skill is famous for highquality and sharpness in all of the world.Sakai Takayuki, the company inherits the tradition, makes new technology fused and is producing high-quality kitchen knives.
Japanese knives are made by craftsmen and machines,so there are scratches. Almost Japanese knives are thin blade. Don’t hit and cut frozen food or bones, the edge will be chipped or broken. |
