Sakai Takayuki Shirogami #1 Kasumi 170mm Santoku

This Santoku is handcrafted using Shirogami #1 steel core, clad in stainless steel and heat-treated to 64-65 HRC. The hardness of Shirogami #1 steel offers incredible edge retention capabilities, and the beautiful edge geometry offers a sleek cutting performance. The blade is paired with an Octagonal wa-handle made of Ho Wood with a buffalo horn kuchiwa.

Spec:

• Origin (Made in): Sakai, Osaka Prefecture, Japan
• Brand: Sakai Takayuki
• Knife Type: Santoku
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): Shirogami #1 (White #1)
• Jigane (Cladding): Stainless Steel
• Hardness: 64-65 HRC
• Hand-forged, hand-grind, hand-sharpened
• Blade Finishes: Kasumi Polished
• Blade Length: 170mm (6.7")
• Blade Height (at heel): 45mm
• Spine Thickness
• Above heel: 3.5mm
• Middle: 2.8mm
• Handle
• Shape: Hachikaku (Octagonal)
• Material: Japanese Magnolia (Ho Wood)
  
• Kuchiwa: Black Buffalo Horn
• Length: 135mm
• Overall Length: 318mm
• Weight: 147g (5.19oz)
• Engraved Mark (Front): In Japanese Kanji "Sakai Takayuki " (堺孝行)
• Engraved Mark (Back): In Japanese Kanji "Sakai Takayuki White #1 " (堺孝行 白一鋼)

About Sakai Takayuki 堺 孝行

Sakai Takayuki is Sakai's top knife maker and artisan workshop. Japan's Sakai region has a knife making history of 600 years. Among these knife makers, Sakai Takayuki is a representative of Sakai's long history of making blades. The quality of the finish and details of the forging technique are handed down over generations of fine craftsmen. Today Sakai Takayuki is sold to over 100 countries around the world. Their uncompromising knife making passion has attracted passionate customers beyond the border of Japan.

Care:

Shirogami #1 (white #1) steel is one of the popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is not stainless, therefore you must wipe your knife dry after each use, in particular the core steel not covered by the stainless cladding. Patina will develop over time, which will appear as “discoloration” on the cutting edge, but that is the nature of carbon steel - not a defect. The stainless cladding covers a large part of the blade, making maintenance easier but still preserving the cutting and sharpening pleasure of the Shirogami core. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.