Description & specifications
- Three layers of steel with a White #1 core for optimal sharpness
- Japanese WA handle in burned oak for comfort and style
- Hardness of 62-63 HRC for long-lasting sharpness
- Ideal for precision cutting in the kitchen
| Brand/Series | OUL Sakai |
| Type | Gyuto/Chef's Knife |
| Forging and Steel | 3 layers - White #1 & Stainless Cladding |
| Grind | 50/50 |
| Handle Type | Japanese WA Handle in black oak |
| Stainless | NO |
| Hardness | 62-63 |
| Length | 210mm |
| Height | 45mm |
| Weight | 144g |
| Width out of handle | 1.7mm |
To ensure the knife's long-lasting sharpness and quality, it is recommended to avoid cutting bones and frozen foods. The knife should not be washed in a dishwasher, as this can damage the sharpness and cause rust, even in stainless alloys. Clean the knife immediately after use and dry it thoroughly to preserve its beauty and functionality.
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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