Behind the Sakai Takayuki brand is 600 plus years of knife making history by skilled craftsmen of Sakai City, Osaka prefecture. Originally famous for the production of Samurai swords, the makers in Sakai take pride in their work and never compromise on quality.

Specifications:

Knife Type: Santoku
Steel Type: VG10 (Stain resistant steel)
Blade Hardness: HRC 60-62
Blade Type: Double edged blade
Blade Length: 170mm (6.7")
Blade Height: 47mm (1.9")
Blade Thickness: 2.2mm (0.087")
Ferrule Material: Water Buffalo Horn
Handle Material: Wenge
Handle Length: 120mm (4.7")
Weight: 134g (4.7 ounces)

This knife has a VG10 Blade with Teflon coating. The coating reduces the stickiness of the knife, making food glide along its surface more readily.

Each Sakai knife is meticulously handcrafted using centuries-old techniques passed down through generations. Here's a glimpse into the traditional process that makes these knives exceptional:

1. Forging the Steel: The process begins by heating steel in a furnace to over 1000°C, where it is carefully shaped and bonded to another metal using boric acid, borax, and iron oxide.
2. Shaping the Blade: The knife is hammered into shape, with precise temperature control to preserve the carbon content for a sharp edge.
3. Quenching & Tempering: The blade undergoes a cooling process with mud coating to ensure even temperature distribution. It is then tempered to enhance toughness and durability.
4. Sharpening & Polishing: The knife is hand-sharpened to a razor edge using multiple whetstones, followed by polishing with a rotating buff for a glossy finish. The unique ripples on the blade are created through a special blurring technique.
5. Final Touches: The blade is carefully checked for any imperfections, and the handle is attached, completing the knife.

Sakai knives are a product of expert craftsmanship, blending art and function, resulting in a blade that is both beautiful and exceptionally sharp.

• Hand wash only: Use warm water and mild dish soap.
• Avoid the dishwasher: A dishwasher can damage the blade, handle, and finish.
• Dry immediately and completely: Wipe the knife dry with a towel after every wash to prevent rust and corrosion.
• Avoid abrasive tools: Do not use harsh scrubbers or abrasive detergents.
• Store properly: Keep the knife in a dry place, away from moisture. 

Use a sharpening stone: Use a Japanese sharpening stone to maintain the edge of the blade and restore its sharpness.

• Avoid honing steels: Do not use a honing steel or a sharpening machine, as this can chip the blade.

Be gentle: Avoid cutting, chopping, or hitting frozen products or bones, as this can cause chipping or breakage.