Sakai Takayuki Chef’s Knife

Yes. Because the blade features a double 50/50 bevel, it performs equally well regardless of your dominant hand.

No. The high-quality Damascus steel and Zelkova wood handle require hand washing to prevent damage, rust, and wood warping. Always dry the knife immediately after washing.

A hardness rating of 60 HRC indicates that the steel is quite hard, which allows the blade to hold a razor-sharp edge significantly longer than standard kitchen knives. However, this also means the edge can be more brittle, so you should avoid cutting through bone or frozen foods.

To maintain the integrity of the Damascus steel and the edge geometry, we recommend using a whetstone. Avoid pull-through sharpeners, as they can damage the blade's finish and remove too much material.

The handle is designed with ergonomics in mind, providing a secure and comfortable grip. While wood can become slick when wet, the shape is intended to fit naturally in your palm to minimize slipping during standard prep work.

While the blade is stain-resistant, it is not stain-proof. Keep the blade clean and dry after every use, and occasionally apply a food-safe mineral oil to the handle to keep the Zelkova wood conditioned and protected.