Akarui (あかるい) Japanese Santoku Chef Knife with Ebony Handle
Sakuto® Chef Knives is the world’s Sharpest Knife Set. 100% Guaranteed.
Crafted for both home cooks and professional chefs, our high-grade kitchen tools empower you to prepare better meals.
Why You'll Love It
Japanese precision meets modern craftsmanship. Each blade is forged from exquisite Damascus steel with a VG10 steel core, delivering outstanding sharpness, edge retention, and corrosion resistance. The intricate Damascus pattern reflects meticulous layering, while the ergonomic handle offers superb balance and control. Designed for chefs and passionate home cooks, SAKUTO transforms everyday prep into a refined culinary experience.
For chefs, gourmands and others with a high level of interest in cooking and food preparation who want the ultimate in kitchen cutlery, our signature Akatsuki Damascus Steel Knives represent the finest option on the market. 
They're made of the highest quality material available, with blades that feature a core layer of VG10 Steel, which is the gold standard among Japanese carbon steels. They also incorporate 33 layers of Damascus steel that are engraved on either side to form a unique pattern.
Comfortable Handles With an Intricate Design
Part of what makes these implements showcase knives is the beautiful G-10 Wood handle, which gracefully rounds off the immaculate blade to offer an elegant, comfortable grip.
The G-10 is also renowned in the culinary world for the combination of high strength and low moisture absorption properties it offers, and this helps make this handle not just elegant-looking but durable. These knives are eye-catching when they're on display, and they'll look as good as they feel in your hand when guests see them in your kitchen.
VG10 Steel Knives have an amazing history that dates back hundreds of years, and they incorporate forging techniques that have stood the test of time. They were originally manufactured hundreds of years ago in the Echizen Province of Japan, which was once the preeminent sword-making region of the world.
The forging process used for these knives was also used by chefs, but strictly within the borders of Japan. It's only recently that the expansion of trade in that part of the world has allowed the use of this superior kind of steel in limited batches.
Sharper Knives Equal Safer Lives
While it might seem counterintuitive to laypeople, the fact that our knives are constructed from one of the strongest kinds of steel in the world actually makes them far safer than lesser knives.
Simply put, you and your family can get the most controlled cut with a high-quality knife that helps prevent slips and mishaps, and Sakuto's ultra-sharp knives represent the best way to achieve this.
You'll also notice the excellent balance and weight from the start, and once you get used to the kinds of cuts you can perform with these knives, they'll be the only brand you ever want to use.
The Sharpest Knives Possible at Your Fingertips
VG10 Steel knives with Damascus Steel blades can now be delivered straight to your door, so that you can use the capabilities of this high-end Japanese cutlery in the dishes you create on your own.
Hand-Crafted Versatility
One of the biggest advantages offered by Sakuto Knives is that they're designed to meet the needs of every possible culinary situation you encounter.
Like the world's finest chefs, you'll be able to choose the right tool for any kitchen task that requires a high-end knife, and whatever dish you choose to make, Sakuto Knives will be up to the challenges you encounter.
Unmatched Elegance
While the best-in-class steel construction and the sharpness these knives offer is the major focus in the manufacturing process, they're also considered masterpieces of culinary art in their own right.
Each bade contains remnants of the unique craftsmanship and history that helped establish these knives as the ultimate tool of the culinary arts, and the stylish, ergonomic flair will make you proud to present and display them as part of your unique kitchen design.
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.
