Sakai Takayuki Santoku 180mm

Specifications

Brand

Sakai Takayuki

Type

Santoku knife, the all-round Japanese kitchen shape

Model

443

Blade Length

180 mm

Blade

silver steel No.3

Handle

water buffalo horn

Maker

Sakai Takayuki

Features

180 mm Santoku in detail: The flat edge of a santoku suits a straight up-and-down chopping motion on vegetables, fish and boneless meat.

Silver steel No.3 in detail: A knife with a hard edge keeps cutting cleanly for longer, but it needs careful use to avoid chipping.

Water buffalo horn Handle in detail: Hold the handle with a pinch grip just ahead of the bolster for control and a relaxed wrist.

Damascus-pattern blade in detail: A santoku is the all-round Japanese kitchen knife, with a short, wide blade that slices, dices and chops with ease.

Shipped From Japan in detail: Keep the knife out of the dishwasher, because heat, detergent and knocking against other items damage the edge and the handle.

Maker-Packed Knife in detail: Hold the knife with a pinch grip between thumb and forefinger just ahead of the handle for control.

Benefits

A 180 mm santoku blade for precise cutting: The blade is 180 mm long in the santoku shape, the all-round Japanese kitchen shape. The listing states the length, so you know how much cutting reach the knife gives you at the board.

A blade of silver steel No.3 chosen for its edge: The listing names silver steel No.3 for the blade, a stainless-type steel that resists rust and keeps an edge. Store the blade covered, so the edge does not meet other metal and stays sharp.

A water buffalo horn handle fitted for steady control: The listing names water buffalo horn for the handle. It is fitted to the blade so the knife sits steady in your hand through long prep work. Keep the horn and wood dry after washing, because long soaking can loosen the joint.

A Damascus-pattern blade that shapes how the blade looks: The listing describes Damascus-pattern blade. These details are part of how the blade is made, and they affect how it looks and how it is cared for. Silver steel No.3 is a stainless-type steel that resists rust and keeps a fine edge through regular use.

A knife we send directly from Japan: We ship the knife directly from Japan, packed carefully to protect the blade and the handle on the way to you. Keep a damp cloth under the cutting board so the board stays still while you work.

A knife supplied in the maker's packaging: The knife is supplied in the maker's packaging. Keep the blade dry and covered between uses, and sharpen it on a whetstone when the edge softens. The wide blade lets you scoop cut food off the board with the side of the knife.

How to Use

Cut on a wood or soft plastic board

Wash after use

Dry the blade fully

Resharpen when the edge softens

Who Is This For

The Craft-Knife Cook: You want a fine santoku from a Japanese blade maker, built for steady and careful work at the board. A poorly shaped blade makes precise work slow and tiring, and that is not your fault. Our santoku gives you a 180 mm blade of silver steel No.3 and a water buffalo horn handle. The listing describes the knife in detail, and every figure here comes from it. Choose it when you work with the long, precise reach of a proper santoku, and you will have the facts you need before you order.

Product Story

We offer this knife from a maker rooted in Sakai, the Osaka city known for its blade-making tradition. The listing presents a 180 mm santoku of silver steel No.3 with a water buffalo horn handle, Damascus-pattern blade. The listing gives the blade length in millimetres, so you can judge the reach of the knife at your board before you order it from us. It arrives in the maker's packaging. We describe only what the listing, the maker's pages and the product photos show.

What's Inside

• Santoku 180 mm knife

Care Guide

Storage: Store dry at room temperature, about 20 C (68 F), in a drawer with a blade guard or in a knife block, away from moisture.

Shelf Life: Durable kitchen tool with no expiry date.

Important: The blade is very sharp. Keep out of reach of children. Wash by hand and dry right after use, and avoid bones, frozen food and prying. Store with the edge covered. Do not use a dishwasher.

Ingredients and Materials

Silver steel No.3: Blade material

Water buffalo horn: Handle material

Comparison

Quick Answer

Let the weight of the knife do the work, and keep the cutting stroke steady rather than forceful. Dry the knife with a clean cloth right after washing, since lingering water causes spots on the steel. Keep your cutting board clean and flat, because a stable board makes every cut safer and more precise.