Sakai Takayuki Kurokage Kengata Santoku 160mm (6.3")
Sakai Takayuki Kurokage Kengata Santoku 160mm (6.3")
Sakai Takayuki Kurokage Kengata Santoku 160mm (6.3")

Sakai Takayuki

Sakai Takayuki Kurokage Kengata Santoku 160mm (6.3")

$209.00
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Sakai Takayuki Kurokage

Sakai Takayuki’s sleek looking Kurokage line features hammered stainless VG-10 steel blades and a black Teflon coating for exceptional food release. Hand sharpened and finished with a beautiful Wenge, African Hardwood wa-handles and buffalo horn bolsters. These knives are well balanced and hold an excellent edge.

Why we love them: Beautiful aesthetic, great cutting feel and holds a great edge.

About this shape

Santoku, which means ‘three virtues’ in Japanese, is an all-purpose knife with a taller blade profile than a gyutou. Its three virtues are the knife’s ability to cut fish, meat and vegetables. Santoku have a flatter ‘belly’ than gyutou and can be used comfortably with an up and down chopping motion rather than a ‘rocking’ type cut.

Handle material Wenge
Blade length 160 mm (6.3")
Thickness at spine 2.2 mm
Thickness at tip 0.7 mm
Hardness (Rockwell scale) 60
Bevel / Edge Double (50/50)

  • 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

Sakai Takayuki Kurokage

Sakai Takayuki’s sleek looking Kurokage line features hammered stainless VG-10 steel blades and a black Teflon coating for exceptional food release. Hand sharpened and finished with a beautiful Wenge, African Hardwood wa-handles and buffalo horn bolsters. These knives are well balanced and hold an excellent edge.

Why we love them: Beautiful aesthetic, great cutting feel and holds a great edge.

About this shape

Santoku, which means ‘three virtues’ in Japanese, is an all-purpose knife with a taller blade profile than a gyutou. Its three virtues are the knife’s ability to cut fish, meat and vegetables. Santoku have a flatter ‘belly’ than gyutou and can be used comfortably with an up and down chopping motion rather than a ‘rocking’ type cut.

Specifications

Handle material Wenge
Blade length 160 mm (6.3")
Thickness at spine 2.2 mm
Thickness at tip 0.7 mm
Hardness (Rockwell scale) 60
Bevel / Edge Double (50/50)

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