Sakai Takayuki "Kurokage" VG10 Non-Stick Coating 170mm Santoku

by Sakai Takayuki

$179.00

This Santoku by Sakai Takayuki has a VG10 stainless steel core, clad in stainless steel and features a non-stick Fluorine Resin coating that gives the blade a matte black appearance. The Tsuchime-finished blade is exceptionally thin, and the beautiful edge geometry ensures a superb cutting performance.

Spec:

  • Origin (Made in): Sakai, Osaka Prefecture, Japan
  • Brand: Sakai Takayuki
  • Model No.: 07492
  • Knife Type: Santoku
  • Blade
    • Construction: San Mai
    • Grind: Double-edged Blade (50/50 Grind)
    • Hagane (Core Steel): VG10
    • Jigane (Cladding): Stainless Steel 
    • Hardness: 60-61 HRC
    • Hand-forged, hand-grinded, hand-sharpened
  • Blade Finishes:
    • Non-Stick (Fluorine Resin) Coated
    • Tsuchime (Hammered)
  • Blade Length: 170mm (6.7")
  • Blade Height (at heel): 47mm
  • Spine Thickness
    • Above heel: 2.2mm
    • Middle: 2.1mm
  • Handle
    • Shape: Hachikaku (Octagonal)
    • Material: Wenge
    • Kuchiwa: Black Buffalo Horn
    • Length: 135mm
  • Overall Length: 317mm
  • Weight: 147g (5.19oz)
  • Mark: In Japanese Kanji "Sakai Takayuki" (堺孝行) ; "Made in Japan"

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:

Wash and dry with a soft sponge, and safely store after use. 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. 

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