Sakai Takayuki - Grand Chef SP Santoku 180 (ST-10250)

The Takayuki Grand Chef SP Santoku is made from the highly regarded Swedish Stainless Steel called Bohler N685. The iron used to make this alloy is excavated from the Böhler-Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur and boasts some of the lowest impurities of any stainless steel. This results in a steel that is regarded as one of the finest stainless steels in the world. Bohler N690 stainless steel offers exceptional sharpness as well as abrasion and corrosion resistance and will stay that way over many years of service. This is an essential requirement in many home or professional kitchens.

The Sakai Takayuki company can be traced to the origins of sword making in Sakai, Japan, nearly 600 years ago. This current version of the company was established in 1946, and has since become one of the biggest manufacturers of Japanese knives in the world. Their products span the entire gamut of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.

The santoku knife is a really great all-around kitchen blade. It has a deft feel and tall blade which endow the knife with a great deal of versatility in its cutting capabilities. Santoku translates to three virtues and the acts of slicing, chopping, and dicing are tackled with aplomb by this classic design. 

Product Details:

• Steel Type: Bohler N690 Stainless Steel
• Hardness: Estimated HRC of 60-61
• Handle Material: POM
• Heel Height: 46mm
• Weight: 168g
• Edge Length: 180mm
• Handle: Yo

Care:

Hand-wash stainless steel knives immediately after use with warm soapy water. Dry thoroughly with a towel right away to prevent water spots and corrosion — do not air dry. Never place them in the dishwasher, as high heat and detergents ruin the edge and handle. Store securely in a knife block, magnetic strip, or sheath

Maintenance: Use wooden or plastic cutting boards; avoid glass, granite, steel, and bamboo. Use a ceramic honing rod regularly to maintain the edge.

Do not use for cutting bones, frozen food, or extremely hard items to avoid chipping.