"Damascus knife Ginga Santoku 180, ZA-18"
Takayuki, chef's knife from Sakai
Kyoto, the old imperial city, is known for its imperial high quality standards. Many connoisseurs regard Kyoto's cuisine as the pinnacle of Japanese culinary art. Not only does it offer a taste that is appreciated worldwide, the artful presentation of the dishes is also a real feast for the eyes. Preference is given to seasonally fresh food. Even during preparation, the self-respecting Japanese chef takes care to treat the food in such a way as to bring out its freshness in color and texture. Sakai is located very close to Kyoto and is considered one of the most important knife strongholds in Japan. Excellent chef's knives are indispensable if the discerning chef wants to prepare food that is both tasty and decorative. With its first-class products, the knife region has contributed greatly to the development of culinary culture in Kyoto. Sakai was called the Venice of the East at the beginning of the 16th century. As an important trading center, Sakai was one of the most prosperous cities in Asia. People from all over the world and all cultures met here with their products and knowledge. \"Everything new was born in Sakai\" and the traders and craftsmen took it back to other regions of Japan and inspired the people there.
Kitchen knives from the SAKAI TAKAYUKI brand
Japanese swords are a status symbol of antiquity. The blades were created by the swordsmiths by folding and forging a carefully selected steel over and over again. The ancient blacksmithing skills of Japan resulted in unprecedentedly brilliant and sharp blades. The whole of Japan is proud of this traditional craft of master craftsmen. And the now worldwide distribution and appreciation of Japanese kitchen knives shows that Japan is rightly proud. Japanese kitchen knives have a number of peculiarities, from the steel and workmanship to the shapes. Basically, they were created to cut delicate food very finely. This task is typical of Japanese cuisine, which places almost as much emphasis on the art of presenting food in an appetizing, decorative way as it does on excellent taste. SAKAI TAKAYUKI kitchen knives are made in the spirit of the old tradition and represent the exceptional skills of Japanese masters. This traditional brand includes modern kitchen knives made of stainless steel and, of course, Hocho, the traditional Japanese knives. SAKAI knives are subject to the special quality standards of this knife city. A cooperative strictly ensures that only chef's knives that meet the specified quality characteristics are offered as SAKAI knives.
Usage and Safety Instructions
Japanese kitchen knives are made from extremely hard steels and are forged and sharpened thinner than their European counterparts. Some of these knives have very finely ground cutting layers, making them more delicate and suitable only for soft materials. Please refer to the product details for related information. Knives with a very thin edge and hollow grind are particularly prone to chipping. While they are excellent for fine cuts of soft materials, they should be used with appropriate caution. When sharpening on a whetstone, an angled edge is usually formed, which makes the blade more stable over time.
Chipping of the edge can also occur due to leverage forces or when cutting frozen foods, which can significantly lower the steel's temperature. Leverage forces often arise when cutting materials with bones, for example. Check your knife's edge after each use. If chipping does occur, thoroughly check if you have removed all fragments from the food. If necessary, it may be safer to discard the food. Chips in the edge may need to be ground out by a professional.
The knife should generally be used with a pulling or pushing motion, without applying much pressure. To maintain sharpness, avoid cutting on stone, glass, or other hard surfaces. Do not use a honing steel for sharpening. Waterstones are recommended (grit: 400-1200 for rough sharpening, 3000 for fine sharpening, 6000 or more to polish the edge) and possibly a leather strop.
Keep the knife out of reach of children. These knives are extremely sharp, so please handle them with care.
All products are unique, so slight variations from the sample image are possible.
Care Instructions
For knives made from delicate steel types, such as Aogami, Shirogami, or V-Toku, please clean them occasionally with a cloth and water, even during extended use. Acidic foods may still cause discoloration in these traditional carbon steels. After use, wash by hand with hot water and, if necessary, use a neutral detergent. Never put the knife in the dishwasher. After cleaning, dry thoroughly, oil if necessary, and store in a well-ventilated place. Residual moisture can cause rust in non-stainless steels. Please refer to our ORYOKI Japan blog for product care tips.
Clean the knife by hand and do not use a dishwasher. Dry it thoroughly after cleaning.
