The Grand Chef Hamon Series by Sakai Takayuki (堺孝行) represents the harmony of Japanese tradition, advanced metallurgy, and artisanal design. Hand-finished in Sakai, Japan, this knife stands out for its beautiful wavy Damascus patterns—true to its name “Hamon” (波紋, ripple)—and its exceptional cutting performance.
Key Features
45-Layer Damascus Construction
Each blade is clad in 45 layers of Damascus stainless steel, producing a striking wave-like hamon pattern that not only adds beauty but also enhances corrosion resistance.
High-Quality Böhler Steel Core
At the heart of the knife lies Böhler-Uddeholm N685 stainless steel from Austria—known for its outstanding balance of hardness, sharpness, and durability.
Hardness up to 60 HRC
High carbon content (0.9%) for edge retention
Chromium content (17%) for superior corrosion resistance
Exceptional Performance
Razor-sharp cutting edge, designed for precision slicing, chopping, and dicing.
Double-bevel grind makes it suitable for both right- and left-handed users.
Combines sharpness, corrosion resistance, and abrasion resistance for long-lasting professional use.
Ergonomic Wa Handle
The knife is fitted with a lightweight octagonal wooden handle with a dark ferrule, offering a natural, balanced grip. The traditional wa-style design allows for extended use with minimal fatigue.
Specifications
Blade Length: 15cm
Core Steel: Böhler-Uddeholm N685 stainless (0.9% carbon, 17% chromium)
Cladding: 45-layer Damascus stainless steel
Hardness: Up to 60 HRC
Edge: Double bevel (suitable for right- or left-handed use)
Handle: Octagonal wa-handle with dark ferrule
Origin: Sakai, Japan
Why Choose the Grand Chef Hamon?
Striking Damascus wave pattern (hamon) for beauty and individuality
High-performance Böhler steel core with excellent edge retention
Strong resistance to rust and wear
Lightweight and well-balanced with traditional wa-handle
Hand-finished by master craftsmen in Sakai, the heart of Japanese knife-making
Care Instructions
Hand wash and dry immediately after use.
Avoid dishwashers and prolonged exposure to moisture.
Use a wooden or plastic cutting board (avoid glass or stone).
Sharpen regularly with a whetstone for optimal edge retention.
Do not use for cutting bones, frozen foods, or extremely hard materials.
