Sakai Takayuki Aogami #2 180mm Santoku

Sakai Takayuki Aogami #2 180mm SantokuThis is a santoku knife is made out of monosteel Aogami #2 steel, heat treated to 61 62 HRC for superb edge retention, with a beautifully polished pakkawood western handle and integrated bolster. This knife represents superb value for money considering the quality of steel used and the quality of grind by Takayuki. Spec: Origin (Made in): Sakai, Japan Brand: Sakai Takayuki Model No.: 13061 Knife Type: Santoku Blade Construction: Monosteel Grind:

This is a santoku knife is made out of monosteel Aogami #2 steel, heat-treated to 61-62 HRC for superb edge retention, with a beautifully polished pakkawood western handle and integrated bolster. This knife represents superb value for money considering the quality of steel used and the quality of grind by Takayuki.

Spec:

• Origin (Made in): Sakai, Japan
• Brand: Sakai Takayuki
• Model No.: 13061
• Knife Type: Santoku
• Blade
• Construction: Monosteel
• Grind: Double-edged Blade (60/40 Grind)
• Steel Type: Aogami #2 (Blue #2)
• Hardness: 61-62 HRC
• Hand-sharpened
• Blade Length: 180mm (7.1")
• Blade Height (at heel): 45mm
• Spine Thickness
• Above heel: 1.9mm
• Middle: 1.7mm
• Handle
• Shape: Western-Shaped
• Material: Pakkawood
• Bolster: Carbon Steel
• Length: 116mm
• Overall Length: 298mm
• Weight: 156g (5.50oz)
• Mark: In Japanese Kanji "Trademark Sakai Takayuki Aogami #2" (登録 堺孝行 青2鋼) ; "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:

Aogami #2 (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is not stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. 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. This knife has a 60/40 ground double bevel edge. You should sharpen at the same angle for both sides, but follow the same grind ratio of 60/40.