Sakai Takayuki 17-Layer Damascus Sujihiki Slicer/Carving Knife, 240mm / 9.5"
The Japanese equivalent of our traditional carving knife. A great addition to a growing knife collection, and an important tool in the kit of any working chef. This 240mm (9.5") size is the most popular length -- not too long for home use, but still long enough for most pros too.
Great for slicing big meats, vegetables and fruits. Some people even end up using these knives are all-around kitchen tools because they're so comfortable to handle and slice so well (though for tougher items I'd still recommend a proper chef's knife). The blade is low profile, thin, flexible and extremely sharp -- a true high quality slicer. As with all Sakai Takayuki knives, I find the fit and finish and overall quality excellent, and the edge is very, very sharp and precisely ground and finished.
Just as with the others in this 17-layer series, you get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard steel, with a Rockwell hardness of approximately 60), with a 17-layer hammered steel surface and a beautifully finished natural wood handle made of Pakkawood, which has that nice wooden feel and look, but it is impregnated with resin/epoxy so it won't absorb water or warp or crack -- an excellent material!
As with the other knives in this series, the edge is sharpened in a standard 50/50 manner so it's fine for right or left-hand use and it's easy to maintain.
Weight of knife: approx. 186g.
Comes in a beautiful gift box.
I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.
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