"Damascus knife Sashimi 270, Silver Steel"
Takayuki, chef's knife from Sakai
Kyoto, the ancient imperial city, is known for its imperial high quality standards. Many connoisseurs consider Kyoto's cuisine the pinnacle of Japanese culinary art. Not only does it offer a taste that is appreciated worldwide, but the artful arrangement of the dishes is a real feast for the eyes. Preference is given to seasonally fresh foods. Even during preparation, the Japanese chef, who is a bit of a stickler, takes care to treat the food in such a way that it can show off 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 cook wants to prepare food tastily and decoratively at the same time. Thus, the knife region has been able to contribute a great deal to the development of cooking culture in Kyoto with its first-class products.
Sakai was called Venice of the East in the early 16'th century. As an important trading city, 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 merchants and craftsmen took it back to other regions of Japan, inspiring the people there.
Kitchen Knives of SAKAI TAKAYUKI
Brand
Japanese swords are a status symbol of ancient times. The blades were created by swordsmiths by folding and forging a carefully selected steel over and over again. Japan's ancient forging skills resulted in unprecedentedly brilliant and sharp blades. All of Japan is proud of this traditional craft of the masters. And the now worldwide distribution and appreciation of Japanese kitchen knives shows that Japan is justly proud. Japanese kitchen knives have some peculiarities, starting with the steel, the processing and ending with the shapes. Basically, they were created to cut delicate foods very finely. This task is typical of Japanese cuisine, which attaches almost as much importance to the art of presenting food appetizingly, decoratively, as it does to excellent taste. Kitchen knives of the SAKAI TAKAYUKI brand are made entirely in the spirit of ancient tradition and represent the exceptional skills of Japanese masters. Under this traditional brand there are modern kitchen knives made of stainless steels 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 stipulated 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.
