Name: Chef's knife
Brand: Sakoda
SKU: SKD-210GY-RE
Price: 263.95 EUR
Availability: InStock

€263,95 EUR

VAT included for EU orders.

SKD-210GY-RE

A Japanese chef's knife, gyuto, with a 219 mm long blade and an extra high blade (55 mm)
The handle is octagonal and made of red sandalwood with a bolster of black pakka wood.

Sakoda san hand-forges truly fine knives with substantial weight. The tapering, in particular, greatly impresses us. The knife has a thick spine closest to the handle, which then tapers out beautifully. This is the knife for you if you're looking for a tall chef's knife with good weight, a thin edge, and a flat profile. We recommend it!

Steel: Shirogami#2 with stainless cladding (HRC 62-63)
Weight: 196 grams
Blade height: 55 mm
Blade length tip to heel: 219 mm
Blade thickness at heel: 4.5 mm
Blade thickness at middle: 2 mm

This knife is handmade in a traditional Japanese workshop that utilizes a over 400-year-old technique for knife making. The workshop was founded in 1973 by Haruyoshi-san in Susaki, Tosa. Today, the work is led by Tsuyoshi-san, who is the second generation of smiths in his family. Tsuyoshi has studied under several of Japan's foremost smiths and sharpeners for over 20 years, and today possesses impressive skills in both grinding and sharpening.

Manufacturer: Sakoda
Model: Gyuto
Length: 210 mm
Steel: Shirogami #2
Kolstål | Rostfri kappa
HRC: 62-63HRC
Forging:
Handle material: Red sandalwood | Pakkawood

Carbon steel
Carbon steel is not stainless and therefore requires a little more care than stainless steel. Always clean and dry the knife thoroughly immediately after use. This is especially important after cutting acidic foods such as citrus fruits, tomatoes and onions, as the acid can quickly react with the steel.

Do this:

Clean the knife immediately after use.
Wash by hand using the soft side of a dish sponge and a little dishwashing liquid.
Dry the blade thoroughly after cleaning.
For long-term storage, the blade can be protected with a thin layer of tsubaki oil.

Avoid:

Dishwashers.
Leaving the knife in water or allowing it to remain damp.
Leaving food residue, especially from acidic ingredients, on the blade.

Patina, a completely natural oxidation of carbon steel

As carbon steel is used, the blade will gradually change colour and develop a patina. Depending on the foods you cut, it can take on shades of grey, blue, brown and sometimes even almost rainbow-like tones.

Patina is a natural reaction between the steel and food and is not the same as rust. In fact, an established patina provides some protection for the steel and makes the blade less reactive over time.

Rust, on the other hand, should be removed. It is often orange or reddish-brown and may feel rough on the surface of the blade. A patina is normally smooth and is a natural part of owning and using a carbon steel knife.