The SAKUYA line is part of Tojiro’s premium tier – featuring a VG10 core, layered Damascus cladding, and a jet‑black electrolytic finish that creates a striking two‑tone blade. The improvement in fit and finish over entry‑level lines is immediately noticeable.
At 130 mm, this petty occupies the perfect middle ground between a paring knife and a full utility blade – long enough for board work with proteins and produce, yet short enough for in‑hand peeling, trimming, and detail tasks. The VG10 core holds an edge well and sharpens easily on quality water stones. The dark Damascus cladding with its polished crescent edge gives this compact knife a visual presence far above its size.
The octagonal ebony handle offers a clean, comfortable grip for both pinch and handle styles. Overall, the knife is as refined as anything in Tojiro’s lineup.
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
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