This Sakai Takayuki chef's knife 21 cm from the Blue Super collection can handle almost any cutting task. With the hard and sharp edge you can easily cut meat, fish and vegetables.
Blue Super blade
This Japanese knife has a blade with a core made from hard Blue Paper Super Steel with a hardness of approximately 65 HRC, which makes sure the blade retains its sharpness well. Blue Paper Steel is White Paper Steel with the addition of small amounts of chrome and tungsten. It might make the steel a little less traditional but it does improve the qualities. Blue Paper Steel is better equipped to handle corrosion and chipping than White Paper Steel, even though it is definitely not a stainless type of steel. The top of the blade is hammered and finished with a cool, black look. This gives the knife its unique look and feel and it is also practical. It ensures that ingredients don't stick to the blade.
Blue Super handle
The oriental character of the knife is emphasized by the choice of an octagonal handle made from Japanese selfcova wood. The crop, which takes care of the balance, is made from mahogany. It is highly resistant to cracks and therefore a sustainable material.
|Finish blade||partly hammered, damask|
|Right or left-handed||symmetrical|
|Type of edge||plain edge|
Combideals & accessories