Sakai Takayuki "Ginga" ZA-18 69 Layer Damascus 180mm Santoku

This Santoku in Sakai Takayuki's "Ginga" ("Galaxy") series is crafted using ZA18 stainless steel, clad with Cobalt Special steel and heat-treated to 62-63 HRC for superb edge retention. With a beautiful Damascus polishing, the knife has an above average fit and finish for this price range. A nice flat grind and fairly thin behind-the-edge, the cutting performance of this Santoku is excellent.

Spec:

• Origin (Made in): Sakai, Japan
• Brand: Sakai Takayuki
• Model No.: 07882
• Knife Type: Santoku
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): ZA-18
• Jigane (Cladding): Cobalt Special
• Hardness: 62-63 HRC
• Hand-forged, hand-grinded, hand-sharpened
• Blade Finishes:
• Damascus
• Blasting
• Blade Length: 180mm (7.1")
• Blade Height (at heel): 46mm
• Spine Thickness
• Above heel: 2.0mm
• Middle: 1.9mm
• Handle
• Shape: Hachikaku (Octagonal)
• Material: Wenge
• Kuchiwa: Buffalo Horn
• Length: 135mm
• Overall Length: 330mm
• Weight: 134g (4.73oz)
• Handle Chiseled Mark (Front): In Japanese Kanji "Sakai Takayuki" (堺孝行) 
• Mark (Back): "ZA-18 TAKAYUKI JAPAN"

About Sakai Takayuki 堺 孝行

Sakai Takayuki is Sakai's top knife maker and artisan workshop. Japan's Sakai region has a knife making history of 600 years. Among these knife makers, Sakai Takayuki is a representative of Sakai's long history of making blades. The quality of the finish and details of the forging technique are handed down over generations of fine craftsmen. Today Sakai Takayuki is sold to over 100 countries around the world. Their uncompromising knife making passion has attracted passionate customers beyond the border of Japan.

Care:

Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.