- Description
- Specifications
- Use & Care
From renowned knife maker Sakai Takayuki, this stainless molybdenum steel knife is the perfect addition to any pastry chef's collection. Originally intended for cleanly slicing 'castella' sponge cakes, it also works well for any type of cake. The long blade allows for clean cuts across sheet pans and is a must have for busy pastry kitchens.
| Handle material | Wood Composite |
| Blade length | 330 mm (13") |
| Thickness at spine | 1.8 mm |
| Blade Height |
4.5cm |
| Hardness (Rockwell scale) | 58 |
| Total Knife Length | 38cm |
| Edge/ Bevel | 50/50 (Double) |
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
Description
From renowned knife maker Sakai Takayuki, this stainless molybdenum steel knife is the perfect addition to any pastry chef's collection. Originally intended for cleanly slicing 'castella' sponge cakes, it also works well for any type of cake. The long blade allows for clean cuts across sheet pans and is a must have for busy pastry kitchens.
Specifications
| Handle material | Wood Composite |
| Blade length | 330 mm (13") |
| Thickness at spine | 1.8 mm |
| Blade Height |
4.5cm |
| Hardness (Rockwell scale) | 58 |
| Total Knife Length | 38cm |
| Edge/ Bevel | 50/50 (Double) |
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives