Okugai (おくがい) Damascus Steel Kitchen Knife with Abalone Handle

    Not all blades are equally made, equally durable, and equally high in its capacity. Damascus Blades are guaranteed to give you a satisfactory blade performance. These are made from premium carbon steel with sufficient small amounts of chromium in its alloy body composition. Our blade designs are well formulated to give you the most comfortable handling through its Unique colored Abalone Handle – Its waterproof, antibacterial heat resistant, and nonslip handle makes it a great choice for any Kitchen. that is meticulously constructed. The handles of this blade adhere to the ergonomic requirements to give your hands a very comfortable experience for optimum performance with the blade. Thus, it defines substantial hand control, agility, and endurance as you handle the whole blade composition.

The blades are forged in very sufficient precision formulated with the principles of ultra-premium Japanese VG10 cutting core at 60+1 Rockwell hardness. The performance of these blades is surely incomparable and highly competitive with incredible edge retention. Strength, performance, and durability characteristics aside, Damascus blades are also ultimately attractive and eye-catching. With its unique and stylish handle designs made from Burl Wood and Black Resin, these blades will surely be so fashionable and decorative when not in use. These chemicals and materials are also meticulously stabilized and processed to make its whole composition compact, firm, and hard to warp, crack, or break.

Damascus blades are thoroughly built and made from highly impervious heat, cold temperature, and moisture with military-grade robustness and firmness that qualifies long-lasting durability and strength in its whole blade assembly. These blades may need high maintenance to keep from rusting, cleaning the blades can still impose a sanitation and a tidy lifestyle. Drying the blades more often can keep it from rust and staining.

The genuine feature of this blade is its 67 layers of high carbon steel cladding that prove how the Damascus Blades can sustain frequent uses that need very strong impact. This feature of the blades provides exceptional strength, durability, and stain resistance. The blade shape and structure are designed with the quality principles of edging, curving, and sharpness. It has a ruthlessly sharp scalpel-like edge that can cut precisely. Moreover, these blades are hand-finished to attain a mirror polish that results in a staggering 8-12 degrees angle for optimum cutting performance and coverage. These are in accordance with the traditional 3-step Honbazuke method of blade art.

The blades are cooled by nitrogen gas to enhance its hardness, flexibility, and ability to resist corrosion. Furthermore, it definitely performs the strongest when it is being used. The beauty of Damascus blades is not only defined by its striking feather blade pattern for stand-out beauty. The tapered form and meticulously-designed shape of the blade embody the beauty that stands out. The performance of the blade brought by its design can surely achieve a buttery smooth cutting-through with minimal surface resistance. Therefore, the blade is highly durable and does not blunt easily. Not only its chic and fashionable blade shapes and cutting, but the handle also matches the corresponding blade design. The whole blade assembly also comes with a bolster that encourages a gentle and comfortable proper pinch grip with engineered balance.

AVAILABLE KNIVES:

· 9.5" Chef Knife

· 8" Chef Knife

· 7.5" Cleaver

· 7.5" Bread Knife

· 7" Santoku Knife

· 6" Boning Knife

· 5" Utility Knife

· 3.5" Fruit Knife

VALUE SETS:

· 7-Piece (Best Value - Save 30%): Includes ALL knives listed above! 

· 5-Piece: 9.5" Chef, 7.5" Bread, 7" Santoku, 6" Boning, 5" Utility 

· 3-Piece (Most Popular):  8" Chef, 6" Boning, 5" Utility

· Custom Sets are Available upon request! Contact us for support. 

SPECIFICATIONS:

· Blade Material: Japanese VG10 + Damascus Steel

· Handle Material: Natural Wood + Blue Resin

· Rockwell Hardness: 62

At the heart of SAKUTO KNIVES is a fusion of tradition and advanced metallurgy. Our blades feature a razor-sharp VG10 steel core, prized for its exceptional hardness, edge retention, and stain resistance. This core is wrapped in multiple layers of Damascus steel, creating a robust cladding that enhances durability while revealing a unique flowing pattern on every blade. Paired with a carefully balanced, ergonomic handle, these materials deliver precision, comfort, and long-lasting performance in the kitchen.

SAKUTO's Damascus steel is crafted by layering 33 layers of metal, then forging them into a single blade. This layering technique creates the stunning rippling pattern seen on the blade.

These patterns are revealed as our artisans grind the blade down to its razor-sharp edge and are further accentuated through the process of bead blasting. Bead blasting also creates surface textures which helps reduce cutting drag and release food from the blade. Not only does Damascus steel look beautiful, but it is stain resistant and extremely durable.

About Knife Handle

SAKUTO handles are made from genuine hardwood and a composite resin, making them durable and moisture-resistant. It has been sanded and polished to create a glossy finish. Like natural wood, each piece of Wood is unique.

HOW TO CARE FOR YOUR DAMASCUS

CUTTING TECHNIQUE

SAKUTO cutlery is designed for smooth slicing rather than harsh chopping. When using your knife, try to mimic a "handsaw motion" while slicing by pushing your knife forward and down, then pulling it back toward your body. Begin slowly, your skill and experience should determine your cutting speed. Always be aware of where your fingers are in relation to the blade. Please refrain from using SAKUTO blades except the cleaver knife on tough materials such as frozen foods or bones. Our blades are intended for precision slicing rather than crushing or chopping.

SHARPENING & HONING

In order to maximize and maintain the performance

For your SAKUTO blade, we suggest regular honing every 2-4 weeks with a ceramic or steel rod. This will extend the time between sharpenings significantly and keep your blade in good condition.

Once it is time to sharpen your blade, use a traditional whetstone for a razor-sharp and precise edge, preferably a medium grit sharpening stone and a fine grit stone for finishing.

USING A WHETSTONE

1. Soak the whetstone in water for 5-10 minutes or until the air bubbles stop appearing, which indicates the stone has absorbed the optimal amount of water.

2. While sharpening, continue to apply water to the stone. The combination of the water and the small particles released from the stone create an abrasive substance that sharpens the blade.

3. Place the stone on a slip-resistant surface, such as a towel, and begin sharpening with the coarse grit of your stone.

4. Move the blade away from then towards the body, in a black and forth motion, at an angle of 10-15°

across the stone. Use light pressure.

5. Begin at the tip of the blade, pull the blade over the stone through the middle and down to the base of the blade.

6. Turn the knife around and work on the other side of the blade. Repeat this process as many times as you feel is necessary.

7. To finish, pull the blade at an angle (use the same angle throughout your sharpening) twice against the edge to remove the last burs.

8. Rinse the whetstone and clean the grinding residue.

9. Rinse the knives thoroughly in hot water and pat dry.

WASHING & DRYING

We highly recommend hand washing your knife with a gentle dish soap. Make sure your soap is free of bleach or citrus extracts, as they can cause your knife to rust. Rinse and towel dry immediately and meticulously, remove any lingering moisture from your blade.

Although the wood used in our handles has been stabilized, like any wood it may shrink in arid climates or swell in humidity. The color may also change slightly over time; this is not a defect but rather a natural process caused by oils in the hand, light exposure, and oxidation.

CUTTING SURFACE

A quality cutting board can help maintain your blade's sharp edge over time. We recommend medium-soft woods such as hinoki rather than harsh materials such as tile, synthetic, granite, marble, ceramic, or any kind of glass.

STORAGE

We recommend that you store your knife in a wooden block, in-drawer knife tray, sheath, or knife case. Avoid storing your knives unsheathed in a drawer.