"Damascus knife Petty 150, VG-10, hammer blow"
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 that it can show off its freshness in color and texture.
Sakai was called the Venice of the East at the beginning of the 16th century. As an important trading town, 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 ground thinner than their European counterparts. Some of these knives feature very finely ground cutting layers, making them more delicate and suitable only for soft cutting materials. Please refer to the relevant information in the product details. In particular, knives with very thin edges and hollow grinds are prone to chipping at the blade. They are excellent for fine cuts of soft materials but should be used with appropriate caution. When sharpening on a whetstone, a bevel is usually formed, making the edge more stable over time.
Chipping at the edge can also occur due to leverage forces and frozen cutting materials, which significantly lower the temperature of the steel. Leverage forces often arise when, for example, cutting materials with bones are being divided. Check the edge of your knife after each use. If a chip in the edge does occur, thoroughly check whether you have removed all fragments from the cutting material. If necessary, it may be safer to discard the material. Chips in the edge may need to be ground out by a professional.
Not suitable for: Very acidic foods (e.g., peeled fruits, tomatoes, pickles, salad dressings). Very salty foods (e.g., pretzels, pickled herring, cured meat)
The knife should generally be guided straight with a pulling or pushing cut, without much pressure. To maintain sharpness, avoid cutting on stone, glass, or other hard surfaces. Do not use a "sharpening steel" for resharpening under any circumstances. Water whetstones are recommended (grit: 400-1200 for pre-grinding, 3000 for fine grinding, 6000 or more to hone the blade) and possibly a leather strop.
Please keep the knife out of reach of children. These knives are extremely sharp; please be careful.
All products are unique pieces; therefore, slight deviations from the sample illustration are possible.
Care Instructions
When using knives made from sensitive types of steel, such as Aogami, Shirogami, or V-Toku, please occasionally clean them with a cloth and water even during extended use. Acidic foods can still cause discoloration on these classic carbon steels. After use, please wash by hand with hot water and use a neutral detergent if necessary. Under no circumstances 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 on non-stainless steels. Please refer to our articles in the ORYOKI Japan Blog for product care.
Clean the knife by hand and do not use a dishwasher. Then dry it thoroughly.
