Sasaki Takumi Japanese AUS-10 Stainless Steel Utlilty Knife with Locking Sheath, 5.5-Inch, Black

ULTRA-PREMIUM MATERIALS: Each Sasaki knife is produced utilizing cutting edge breakthrough technology and is precision forged from world famous 67 layered Japanese AUS-10 Steel. This incredibly durable stain and corrosion resistant material delivers incomparable performance. The addition of Molybdenum and Vanadium in AUS-10 steel dramatically increases wear resistance and edge retention.

EXPERTLY CRAFTED BLADE: Each knife is expertly crafted using a traditional multi-step process. First the blade is heated to over 1900 degrees F, and liquid nitrogen cooled to harden the steel to over 62 Rockwell hardness. Each blade is then tempered at 600 degrees F for two hours to reduce brittleness. Takumi knives are particularly notable for their beautiful, yet functional hammered design that creates small air pockets that reduce cutting friction and help prevent food from adhering to the blade.

EXPERTLY CRAFTED HANDLE: The blade is hand mated to a full tang, triple riveted non-porous fiberglass handle which is exceptionally durable and provides a perfect weight balance.

SERRATED UTILITY KNIFE THAT’S DISTINCTLY DESIGNED: The Sasaki Serrated Utility Knife places all the power in your hands with an edge that’s sharpened at a 10°-15° per side, ensuring a razor sharp blade edge. The serrations on the blade allow you to use a gentle sawing motion to slice without putting damaging pressure on soft foods and t makes easy work of the thick skin of citrus fruits, hard crusts of bread, or even the tough excess on meats and poultry.

PROTECTIVE, LOCKING SHEATH: A premium quality locking sheath is provided to protect the blade when it is not in use.

style:

Utlity Knife

Retail Price: $ 41.79

Wholesale Price: Inquire Now

sasaki; japanese knives; aus-10 stainless steel; high quality knives; premium knife

Sasaki Takumi Japanese Steel Knives

Steeped in Japanese tradition, the stunning look and refined style of Sasaki cutlery is the result of a 60-day process that is intensively implemented and overseen.

The blade is precision forged from a single 67-layered Damascus high-carbon stainless steel piece with a cutting core made of Japanese AUS-10 'super steel.' To vastly increase the steel’s strength, flexibility, and hardness, it is heated at 1000 degrees Celsius, then cooled down to 200-300 degrees Celsius. This treatment results in an incredibly durable, stain- and corrosion-resistant blade that delivers incomparable performance and outstanding edge retention.

Building Beyond The Blade

Cutting doesn’t begin and end at the blade, and neither does the task of crafting the ideal cutlery for the job. Every aspect of a knife is crucial to its performance, so the utmost attention is given to each detail.

The bolster is specifically designed and weighted to encourage a proper pinch grip, (the correct form when holding the handle). The bolster leads to the beautifully structured, ergonomically designed, full tang handle. The handle is constructed of fiberglass, which is exceptionally durable and corrosion resistant. The incredible comfort, the superior control, and the sense that the knife is an extension of your hand and you are the master of your kitchen craft is no accident.


Chef Knife The chef knife is named as such for a reason - it places all the power in your hands in the kitchen. Whether you need to mince herbs, finely chop vegetables, slice fruit, or cut meat, the chef knife is the ultimate multipurpose tool to take on the task. With an incredibly hard blade honed to a razor-sharp edge, it makes easy work of even dense-skinned vegetables and thick meats. The long, wide blade is specifically designed with a curved edge, so it rocks back and forth on a cutting surface. This allows you to smoothly slice all the way through food in a single line and with a swift, natural motion without having to lift the knife or drag the blade through the food. It also facilitates a sideways progression when cutting longer foods into slices.	Santoku Knife The Santoku knife is utilized by Japanese cooks the same way the chef knife is by Western cooks. It is a versatile tool that cuts easily through meat, fish, and vegetables, and is becoming more widely used in kitchens around the globe due to its multiple capabilities: slicing, dicing, and mincing. The Santoku knife features a row of kullens that reduce cutting friction and prevent food from adhering to the blade The key to taking advantage of the Santoku knife’s flat edge is to cut straight down with a single motion for a clean slice that is free of food tearing.	Paring Knife A paring knife is quite similar to a chef knife in form, although much smaller, and is the go-to tool for peeling the skin from fruits and vegetables. It has also become a staple in the kitchen, because it can be used for a multitude of quick and simple cutting tasks. While handy and versatile, the paring knife is actually an essential tool for intricate or delicate work, such as skinning, coring, or removing seeds from produce. Its compact size and light weight give the user complete control over the blade, allowing for precision cutting in the hand rather than on a chopping surface. Because the paring knife is easy to manage and manipulate, it is an invaluable tool for crafty cooks. Consider it the sculpting chisel of food preparation.

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Sasaki Takumi Japanese AUS-10 Stainless Steel Utlilty Knife with Locking Sheath, 5.5-Inch, Black

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Product introduction

Shipping Notices

The Takoma serrated utility knife has a S 5-1/2 inch blade which features a jagged edge. These ¡°teeth¡ allow you to use a gentle sawing motion to slice without putting damaging pressure on soft foods. Plus, it makes easy work of the thick skin of citrus fruits, hard crusts of bread, or even the tough excess on meats and poultry. The dimples formed by the hammered design on the Takoma artisan series knife blades are not only an exquisite design element, they also serve the same function as the dullens on the Santorum knife in the mast series; They create small air pockets that reduce cutting friction, which prevents food from sticking to the blade and dragging while slicing. Keep the Japanese Saia (sheath) on the blade and secured with the pin lock when not in use, both to protect the blade while in storage and for safety purposes. Hand-wash with warm water and a mild-detergent; rinse and dry immediately.

From the manufacturer

Sasaki Takumi Japanese Steel Knives

Steeped in Japanese tradition, the stunning look and refined style of Sasaki cutlery is the result of a 60-day process that is intensively implemented and overseen.

Building Beyond The Blade


Chef Knife The chef knife is named as such for a reason - it places all the power in your hands in the kitchen. Whether you need to mince herbs, finely chop vegetables, slice fruit, or cut meat, the chef knife is the ultimate multipurpose tool to take on the task. With an incredibly hard blade honed to a razor-sharp edge, it makes easy work of even dense-skinned vegetables and thick meats. The long, wide blade is specifically designed with a curved edge, so it rocks back and forth on a cutting surface. This allows you to smoothly slice all the way through food in a single line and with a swift, natural motion without having to lift the knife or drag the blade through the food. It also facilitates a sideways progression when cutting longer foods into slices.	Santoku Knife The Santoku knife is utilized by Japanese cooks the same way the chef knife is by Western cooks. It is a versatile tool that cuts easily through meat, fish, and vegetables, and is becoming more widely used in kitchens around the globe due to its multiple capabilities: slicing, dicing, and mincing. The Santoku knife features a row of kullens that reduce cutting friction and prevent food from adhering to the blade The key to taking advantage of the Santoku knife’s flat edge is to cut straight down with a single motion for a clean slice that is free of food tearing.	Paring Knife A paring knife is quite similar to a chef knife in form, although much smaller, and is the go-to tool for peeling the skin from fruits and vegetables. It has also become a staple in the kitchen, because it can be used for a multitude of quick and simple cutting tasks. While handy and versatile, the paring knife is actually an essential tool for intricate or delicate work, such as skinning, coring, or removing seeds from produce. Its compact size and light weight give the user complete control over the blade, allowing for precision cutting in the hand rather than on a chopping surface. Because the paring knife is easy to manage and manipulate, it is an invaluable tool for crafty cooks. Consider it the sculpting chisel of food preparation.

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