Sakimaru 30 cm Sakai Takayuki Genbu Aogami#2

• Blade Steel Type: Carbon Steel Aogami#2 (Core) enveloped by iron
• Handle: Ebony wood, buffalo horn ferrule
• Hardness Rockwell (HRC): 60-61
• Total length: 47,0 cm
• Blade length: 40,0 cm
• Blade width: 4,0 cm
• Spine thickness: 5,1 mm
• Weight: 320 g

Made in Japan

KNIFE CARE

The basic principle of maintaining stainless steel knives is to wipe them dry. Leaving a wet knife to dry on its own will result in the appearance of small spots of rust. It is completely unacceptable to wash the knives in a dishwasher, chemicals and high temperature will negatively affect the handle and the blade, it can also lead to permanent damage to the knife. The knife is used only for cutting soft, boned and non-frozen products. If the blade comes into contact with the bone, it can chip. When cutting, do not twist the knife from side to side, as it may break the tip if the knife is jammed in the product. The wood and plastic boards recommended by us, cutting on glass or stone boards is prohibited, it will lead to an accelerated process of blunting the knife and possible nicks. The knife should only be used as a cutting tool, the thin, sharp design perfectly cuts the products, but when you try to open the jars, the blade may chip.

STEEL

VG-10 

Composition:

• Carbon: 0,95 -1,05%
• Chromium: 14,50 – 15,50%
• Molybdenum: 0,90 – 1,20%
• Vanadium: 0,10 – 0,30%
• Cobalt: 1,30 – 1,50%
• Manganese: 0,50%
• Phosphorus: 0,03%

Japanese stainless steel of very high quality. It was created by Takefu Steel Ltd. Supposedly, the "G" in the name is responsible for the "gold standard", i.e. the gold standard of the quality of this steel. This steel is very popular among the most renowned and largest Japanese knife manufacturers, it is used, among others, by: tojiro, mcusta, spyderco, boker, due to its good sharpness and corrosion resistance. The steel itself has been designed specifically for the different types of blades. Thanks to the addition of alloying elements, it is extremely hard, it can achieve a hardness of 60-61 or even 62 HRC, which means that it keeps sharpness well (not much worse than 154 CM / AST34). Despite its high hardness, it sharpens well. This steel has a greater fracture toughness than 154CM / AST34. The VG-10 has good corrosion resistance. This steel should not be confused with the VG-1 steel, which is also popular among manufacturers. Of the two, "ten" are considered to be the higher quality steel. Due to a very restrictive export policy, virtually all knives (or mainly) must be produced in Japan. If you are looking for the hardness of carbon steel and corrosion resistance at the same time, knives made of this steel, which are popular among cooks and collectors, are the best solution for you.