Man at His Best

Enhance Your Culinary Techniques With The Sakai Forged Knife

Draw-cutting using the single-edged Japanese knife.

BY Editors | Jun 29, 2017 | Food & Drink

Photograph by Christoffer Rudquist

The choice of discerning Japanese chefs, Sakai Tohji knives are truly a cut above. Each blade is painstakingly handcrafted—the manufacturing process, which comprises forging, grinding and attaching the handle, can take up to four months. During the welding step, two types of steel are fused together (in a process known as Hagane-tuke), hammered, polished, stamped and tempered, then annealed, heated, chilled and then re-heated (known as Yaki-modoshi).

The result is the beautiful, wavy, layered effect called Damascus steel, creating a knife of impeccable hardness, sharpness and durability. With care and regular sharpening, every one should last a lifetime.

For more information and orders, head to Sakai Knife's website.

This article was first published in the print edition of Esquire Singapore, June/July 2017.


COMMENTS