Knife Saikai Takayuki 19cm Kengata Gyuto

The 33-layer Damascus construction of this 19cm Kengata Gyuto reflects the uncompromising standards established across six centuries of Sakai blade-making excellence. Descended from samurai sword artisans, contemporary Sakai craftsmen apply their ancestral techniques to create a knife that balances refined aesthetics with exceptional cutting performance. Each layer demonstrates the meticulous attention to detail that defines this storied Japanese cutlery tradition.

Specifications:
Knife Type: Kengata Gyuto
Steel Type: VG10 (Stain resistant steel)
Blade Hardness: HRC 60-62
Blade Type: Double edged blade
Blade Length: 190mm (7.5")
Blade Height: 48mm (1.9")
Blade Thickness: 2.2mm (0.087")
Ferrule Material: Pakka wood
Handle Material: Keyaki (Japanese Elm)
Handle Length: 140mm (5.5")
Weight: 151g (5.3 ounces)

Each Sakai knife is meticulously handcrafted using centuries-old techniques passed down through generations. Here's a glimpse into the traditional process that makes these knives exceptional:

1. Forging the Steel: The process begins by heating steel in a furnace to over 1000°C, where it is carefully shaped and bonded to another metal using boric acid, borax, and iron oxide.
2. Shaping the Blade: The knife is hammered into shape, with precise temperature control to preserve the carbon content for a sharp edge.
3. Quenching & Tempering: The blade undergoes a cooling process with mud coating to ensure even temperature distribution. It is then tempered to enhance toughness and durability.
4. Sharpening & Polishing: The knife is hand-sharpened to a razor edge using multiple whetstones, followed by polishing with a rotating buff for a glossy finish. The unique ripples on the blade are created through a special blurring technique.
5. Final Touches: The blade is carefully checked for any imperfections, and the handle is attached, completing the knife.

Sakai knives are a product of expert craftsmanship, blending art and function, resulting in a blade that is both beautiful and exceptionally sharp.

Use and Care

- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of the blade.
- Do not use a dishwasher to clean your knife.