Knife Saikai Takayuki 17cm Santoku

Crafted by Sakai City artisans with over six centuries of blade-making mastery, this 17cm Santoku represents an evolution of the region's legendary sword-forging heritage. The 33-layer Damascus construction combines aesthetic refinement with functional precision, delivering the balance and edge retention demanded by discerning cooks. Each knife embodies the uncompromising standards that have defined Saikai Takayuki's reputation since its inception in Osaka prefecture.

Specifications:
Knife Type: Santoku
Steel Type: VG10 (Stain resistant steel)
Blade Hardness: HRC 60-62
Blade Type: Double edged blade
Blade Length: 170mm (6.7")
Ferrule Material: Pakka wood
Handle Material: Keyaki (Japanese Elm)

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.