"Homura Guren Nakiri 180, Warikomi"
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 a major trading center, Sakai was among 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 artisans took it back to other regions of Japan and inspired 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 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.
