Pisau Dapur - Sakimaru L6 Kanefusa Honyaki - 270mm
Red Rengas Handle and Saya (Blade - Reactive)
The Sakimaru is a traditional Japanese knife characterized by its elegant, elongated blade with a tanto tip. Originally designed for slicing sashimi and sushi, the Sakimaru is ideal for precise, clean cuts, preserving the texture and appearance of delicate ingredients.
Its unique profile, combining a long, slender blade with a distinctive pointed tip, offers exceptional control for intricate cutting tasks. The Sakimaru is favored by professional chefs for its precision and aesthetic appeal, making it a staple for preparing Japanese cuisine and an excellent choice for those seeking a specialized slicing knife.
This Sakimaru is crafted using a Honyaki construction, forged from a single piece of high-carbon steel without cladding, resulting in a pure, unadulterated core. The blade undergoes a differential heat treatment, where clay is layered along the spine while the edge remains exposed during quenching, allowing the spine to retain some flexibility while the edge stays hardened for optimal performance. Each Honyaki knife is hand-forged by master craftsmen, giving it a unique, polished finish that showcases the exceptional quality of the steel.
The knife features an octagonal red rengas handle with a brass spacer and a rosewood ferrule, paired with a red rengas saya for protective storage. Think of this knife as your very own kitchen katana, combining artistry, craftsmanship, and precision in one exceptional tool.
-DESCRIPTION-
Shape - Sakimaru
Blade length - 230mm
Blade Height - 47.25mm
Blade Thickness - 3.34mm
Weight - 257.8g
Blade Construction - Honyaki
Cladding - N/A
Steel Type - L6 Kanefua
Rockwell Hardness - 61 HRC
Handle - Octagonal Red Rengas with Brass Spacer and Rosewood Ferrule
Made in - Magetan, East Java, Indonesia
Brand - Pisau Dapur
L6 is a high-carbon tool steel known for its toughness and resilience. It is often used in the making of traditional Japanese knives and other cutting tools that require durability and flexibility. The typical composition of L6 steel is:
Carbon: 0.60–0.75% (provides hardness and edge retention)
Chromium: 0.40–0.60% (enhances toughness and wear resistance)
Manganese: 0.60–0.90% (improves hardenability and tensile strength)
Silicon: 0.20–0.40% (adds strength and hardness)
Vanadium: 0.05–0.10% (increases wear resistance and toughness)
Nickel: 0.30–0.50% (improves toughness and resistance to cracking)
Molybdenum: 0.10–0.20% (enhances strength at high temperatures)
L6 steel is highly valued for its ability to maintain flexibility while offering superior toughness, making it ideal for knives that must withstand heavy use without chipping or breaking.
Red Rengas Handle and Saya (Blade - Reactive)
The Sakimaru is a traditional Japanese knife characterized by its elegant, elongated blade with a tanto tip. Originally designed for slicing sashimi and sushi, the Sakimaru is ideal for precise, clean cuts, preserving the texture and appearance of delicate ingredients.
Its unique profile, combining a long, slender blade with a distinctive pointed tip, offers exceptional control for intricate cutting tasks. The Sakimaru is favored by professional chefs for its precision and aesthetic appeal, making it a staple for preparing Japanese cuisine and an excellent choice for those seeking a specialized slicing knife.
This Sakimaru is crafted using a Honyaki construction, forged from a single piece of high-carbon steel without cladding, resulting in a pure, unadulterated core. The blade undergoes a differential heat treatment, where clay is layered along the spine while the edge remains exposed during quenching, allowing the spine to retain some flexibility while the edge stays hardened for optimal performance. Each Honyaki knife is hand-forged by master craftsmen, giving it a unique, polished finish that showcases the exceptional quality of the steel.
The knife features an octagonal red rengas handle with a brass spacer and a rosewood ferrule, paired with a red rengas saya for protective storage. Think of this knife as your very own kitchen katana, combining artistry, craftsmanship, and precision in one exceptional tool.
-DESCRIPTION-
Shape - Sakimaru
Blade length - 230mm
Blade Height - 47.25mm
Blade Thickness - 3.34mm
Weight - 257.8g
Blade Construction - Honyaki
Cladding - N/A
Steel Type - L6 Kanefua
Rockwell Hardness - 61 HRC
Handle - Octagonal Red Rengas with Brass Spacer and Rosewood Ferrule
Made in - Magetan, East Java, Indonesia
Brand - Pisau Dapur
L6 is a high-carbon tool steel known for its toughness and resilience. It is often used in the making of traditional Japanese knives and other cutting tools that require durability and flexibility. The typical composition of L6 steel is:
Carbon: 0.60–0.75% (provides hardness and edge retention)
Chromium: 0.40–0.60% (enhances toughness and wear resistance)
Manganese: 0.60–0.90% (improves hardenability and tensile strength)
Silicon: 0.20–0.40% (adds strength and hardness)
Vanadium: 0.05–0.10% (increases wear resistance and toughness)
Nickel: 0.30–0.50% (improves toughness and resistance to cracking)
Molybdenum: 0.10–0.20% (enhances strength at high temperatures)
L6 steel is highly valued for its ability to maintain flexibility while offering superior toughness, making it ideal for knives that must withstand heavy use without chipping or breaking.
Red Rengas Handle and Saya (Blade - Reactive)
The Sakimaru is a traditional Japanese knife characterized by its elegant, elongated blade with a tanto tip. Originally designed for slicing sashimi and sushi, the Sakimaru is ideal for precise, clean cuts, preserving the texture and appearance of delicate ingredients.
Its unique profile, combining a long, slender blade with a distinctive pointed tip, offers exceptional control for intricate cutting tasks. The Sakimaru is favored by professional chefs for its precision and aesthetic appeal, making it a staple for preparing Japanese cuisine and an excellent choice for those seeking a specialized slicing knife.
This Sakimaru is crafted using a Honyaki construction, forged from a single piece of high-carbon steel without cladding, resulting in a pure, unadulterated core. The blade undergoes a differential heat treatment, where clay is layered along the spine while the edge remains exposed during quenching, allowing the spine to retain some flexibility while the edge stays hardened for optimal performance. Each Honyaki knife is hand-forged by master craftsmen, giving it a unique, polished finish that showcases the exceptional quality of the steel.
The knife features an octagonal red rengas handle with a brass spacer and a rosewood ferrule, paired with a red rengas saya for protective storage. Think of this knife as your very own kitchen katana, combining artistry, craftsmanship, and precision in one exceptional tool.
-DESCRIPTION-
Shape - Sakimaru
Blade length - 230mm
Blade Height - 47.25mm
Blade Thickness - 3.34mm
Weight - 257.8g
Blade Construction - Honyaki
Cladding - N/A
Steel Type - L6 Kanefua
Rockwell Hardness - 61 HRC
Handle - Octagonal Red Rengas with Brass Spacer and Rosewood Ferrule
Made in - Magetan, East Java, Indonesia
Brand - Pisau Dapur
L6 is a high-carbon tool steel known for its toughness and resilience. It is often used in the making of traditional Japanese knives and other cutting tools that require durability and flexibility. The typical composition of L6 steel is:
Carbon: 0.60–0.75% (provides hardness and edge retention)
Chromium: 0.40–0.60% (enhances toughness and wear resistance)
Manganese: 0.60–0.90% (improves hardenability and tensile strength)
Silicon: 0.20–0.40% (adds strength and hardness)
Vanadium: 0.05–0.10% (increases wear resistance and toughness)
Nickel: 0.30–0.50% (improves toughness and resistance to cracking)
Molybdenum: 0.10–0.20% (enhances strength at high temperatures)
L6 steel is highly valued for its ability to maintain flexibility while offering superior toughness, making it ideal for knives that must withstand heavy use without chipping or breaking.