- Description
- Specifications
- Use & Care
The stunning Byakko line from Sakai Takayuki is hand forged by top blacksmiths to create a truly special knife. Each blade is hammered and shaped with Yasuki White #1 'Shiro-Ichi' steel, renowned for its ability to hold a long-lasting edge. Water-resistant ebony handles with water buffalo horn bolster and butt cap and a wooden knife sheath complete the package.
Please note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.
*These knives are single edged and are for right-handed users. Please contact us for pricing on left-handed models.
| Handle material | Ebony |
| Blade length | 300 mm (11.8") |
| Thickness at spine | 3.6 mm |
| Thickness at tip | 0.8 mm |
| Hardness (Rockwell scale) | 61 |
| Edge / Bevel | Single |
- 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
- Carbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.
Description
The stunning Byakko line from Sakai Takayuki is hand forged by top blacksmiths to create a truly special knife. Each blade is hammered and shaped with Yasuki White #1 'Shiro-Ichi' steel, renowned for its ability to hold a long-lasting edge. Water-resistant ebony handles with water buffalo horn bolster and butt cap and a wooden knife sheath complete the package.
Please note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.
*These knives are single edged and are for right-handed users. Please contact us for pricing on left-handed models.
Specifications
| Handle material | Ebony |
| Blade length | 300 mm (11.8") |
| Thickness at spine | 3.6 mm |
| Thickness at tip | 0.8 mm |
| Hardness (Rockwell scale) | 61 |
| Edge / Bevel | Single |
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
- Carbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.