“Sakon Plus” where craftsmanship meets aeronautical technology Vee-Tech®

About 2300 years ago, iron was introduced to Japan, and the iron blade was forged. In the 14th century, cutting tools similar to today’s kitchen knives appeared.

Over the centuries blacksmiths, craftsmen, and those involved in the cutlery industry have been developing many types of kitchen Knives. At present, an innovative blade was manufactured which has a spontaneously regenerating cutting edge by Vee-Tech.

"Vee-Tech" is the brand new patented processing originally developed for aircrafts & spaceships. It has successfully brought an incredible sharpness to the blade, a sharpness that will last longer than ever before. This process gradually turns the cutting edge from traditional steel into a micro carbide melted alloy.

+Edge
Sakon+ has Vee-Tech applied blade:
It has an extraordinary sharpness retention boosting effect on traditional stainless steel.
“Vee-tech pat.p.” originates from aircraft & spaceship technology and is a completely new blending processing of steel and extremely hard carbide.

It differs from conventional surface coating as no peeling occurs because the carbide particle is melted into base metal steel and the processed blade becomes a real alloy. As a result it gives the cutting edge a high-tech armored like protection.

In addition to the wear resistance quality produced by melted hard carbide, Sakon+ has the outstanding feature of its cutting edge gradually regenerating with use. New micro-serrated carbide particle appears on top of the edge spontaneously. This happens because of the difference in the hardness of the carbide and base metal particles.
This regenerating phenomenon is likened to a shark’s tooth - when one part breaks off it automatically grows back.

That's the secret why Vee-Tech® processed metal edges keep their unbelievable sharpness as do the ceramic knives without any sharpening.
Incredible Edge retention & sharpness has been verified not only by the remarkable CATRA testing results but also by professional chefs at work.

In the home kitchen, you will not feel the necessity to re-sharpen even after a year of constant use.

The third remarkable feature is that it can be sharpened as desired anytime by using a conventional whetstone
because it has a stainless based blade. That's the reason why SAKON+ is recommended for both home use and in the professional kitchen.

+Grip

Sakon+ has a unique synthetic marble applied grip. Trimmed and shaped from methacrylic resin solid plate, its deep & rich transparency displays the elegance of cool beauty. Because the material is nonporous, stains do not penetrate the surface. With proper cleaning, it also resists the growth of mold, mildew and bacteria. That’s the reason it is widely used in sinks and on kitchen surfaces. Soapy water or a mild detergent is all that is necessary for the daily care of your SAKON+

The core of the blade is made of AUS10 steel produced by Aichi Steel, from the Japanese city of Tokai. AUS-10 is, because of the high-carbon content, by far the strongest type within the AUS-series. 33 layers of folded Nickel damascus stainless steels are wrapped around the AUS10 core to make a total of 67 layers. Its wavy spiral damuscus pattern give a stunning and eye-catching look which makes each piece unique. AUS10 is a performance steel enriched with 1.05% of carbon, similar to the more well-known VG-10. It’s easier to sharpen than VG-10, so suitable for everyone from kitchen novices to professional chefs. The central core is hardened stably to Rockwell 60±2. Japanese style "SAKON Bokusui" blade comes fitted with a Lacquered Oak octagonal handle.

Pure Practicality

If you are looking for a knife that promises pure performance the SAKON Ryuga is for you. Its extreme sharpness and edge holding capability will withstand even the rigors of a Top Professional Chef. We aimed at embodying an outstanding performance in an elegant classical style to create a truly beautiful professional knife.

Japanese style SAKON Ryuga series:

They have brand-new "water-resistant processed bamboo handle" with elegant mosaic pin. Optional Legendary Dragon engraving is prepared by special order.

Western style SAKON Ryuga series:

The water-resistant pakka wood handle is exquisitely fitted between the bolster and butt of the knives.

Powder Metallurgy for the blade material

The added elements of tungsten, molybdenum and vanadium are very effective in contributing to the knife’s hardness & durability, However when using the conventional dissolution method, they tend to turn into rough carbide during the coagulation process. Powder Metallurgy achieves coagulation maintaining the minute metal structure even when reacting with the abundant matter of these elements. The powdered high-speed steel (SRS15) is a material very rich in carbon & these other elements. The “Powder Metallurgy” application produces an ideal result.

Clad Blade

The hard layer, SRS-15 steel gives the "SAKON Ryuga" blade an immense strength and incredible hardness of up to HRC-64. The fine molecular structure of the powdered steel enables these slender blade knives to glide effortlessly through any task, giving the act of cutting a fluid silkiness.

This remarkable SRS-15 steel is protected by a layer of softer (SUS 405) stainless steel on surface side to ease sharpening when needed which is not often on an "SAKON Ryuga".

“SAKON GINGA Nashiji-Bright Bolster model” Simply irresistible, Smarter & Advantageous choice for Professionals

“SAKON GINGA Nashiji-Bright Octa-grip model” The comprehensive gear for the modern kitchen.

HITACHI's finest YSS, Gingami3 / SUS405 Clad Steel blade

YSS(Yasugi Specialty Steel) is produced by Hitachi Metals, Yasugi works in the San’in region of Japan, a place renowned for the high purity of its iron sands. And they are classified mainly as Shirogami, Aogami or Gingami for its chemical composition & additives. Either is characteristic heritage steel created by Hitachi’s intelligent alloy design, smelting expertise passed down tradition of Tatara iron-making for Japanese sword.

The core for SAKON Ginga series, Gingami 3 is categorized to stainless steel for its 13-14.5% Chromium blending ratio. Although it’s a corrosion-resistant stainless steel, actual feel of cutting is almost closer to high-end carbon steel, The edge is not slippy but significantly grabbing object fibers. Another reason why professional chef selects Gingami 3 is a good affinity to whetstones at hand re-sharpening. The combination with the soft stainless SUS405 outer layer provides further easiness to the blade sharpening. Easy-care, HRC61 hardness and corrosion-resistant, well-balanced SAKON Ginga is the comprehensive gear for those who love cooking and Professionals as well. Neo-Classic Nashiji finish gives irresistible appeal to the series.

Supreme “Aogami-Super” steel core / Brand new “Tsuchime ” or “Nashiji” finish stainless clad knives

Tosa-ichi Shadow: Stylish matt black finished blade, “Nashijii Black” & “Tsuchime Black" surface pattern both available

Tosa-ichi Bright: Brigher shiny dimple finished blade, “Tsuchime” surface pattern only available

The blade is a triple lamination clad with SUS405 outer soft stainless. The central core material, Aogami-Super for blade edge is a performance steel that is incredibly rich in Carbon (1.4-1.5%) and is hardened to Rockwell 63-64 for exceptional sharpness and edge holding properties. (Aogami-Super is the highest grade one among famed Japanese Hitachi Yasuki steel)

The blade comes fitted with Nickel-Silver bolster (Shadow series), stainless bolster (Bright series) and a comfortable black western style water-resistant pakka wood handle.