SAKURA Santoku Knife cuts through a Shoe!!!

Cut Demonstration of the Professional Santoku Knife. With 67 Layers of VG-10 Japanese Forged Stainless Steel, the sharpness of a Razor Blade, it will cut through anything. Even easily slice a shoe! See more at http://www.kitchen-chef-knife.com

Category:

Howto & Style

Tags:

• santoku
• knife
• cut
• shoe
• tomato
• paper
• test
• demonstration

[kunstsein]

hey there, i don't want to sound like an ass but...why does it have 67 layers again instead of lets say 3?

It's for sure a very good blade and super sharp as one can see. The layering seems total unnecessary in modern times where there is very homogeneous quality steel in use.

I bet it was even more expensive because of the gimicky layering.

(if they make it because of tradition, ok then i get it)

[op2001il]

@kunstsein The layers give this amazing blade more flexibility allowing for the amazing strength of the blade. You can read more about it look for Sakura knife on google

[mrbeligos]

any knife thats sharp will do just the same....

[op2001il]

Any knife that is extremely sharp - like this one, will do that yes. - try it with your kitchen knife and see what happens :)

[op2001il]

You can find the same bladeon ebay - look for " 8" Sakura japanese chef knife "

[ignoresxk1]

now you got sandals

[MisterBaz1]

Those 'air pockets' you are referring to are called grantons. The original Japanese design does NOT have grantons. They are something that has been added in at a much later time.

[jamescarpenteruk]

@jamescarpenteruk The centre layer on this knife is probably around 63 degrees rockwell, whereas it will reduce to around 2-5 on the outside layer, thus giving the knife some shock absorbance and extra durability. That said the difference between a knife with 5 layers and 60 layers is negligible. 

[jamescarpenteruk]

@jamescarpenteruk This is useful in getting the blade thinner at the cutting point and through to the spine - the edge on an Oriental knife is sharpened to between 11 and 19 degrees in comparison to European knives 20-25. The downside to a harder steel is its brittleness. A single layer steel knife, like say a Global, is more likely to snap when dropped or turned in hard foods than a similar quality Damascus steel knife, as the layers in Damascus steel get softer when folded less.

[jamescarpenteruk]

All those that say Damascus steel is purely for looks are misinformed. Perhaps in some knives yes - and certainly tens of layers are not necessary. With an oriental knife such as this, the steel is harder on the Rockwell scale than European knives, you're looking at 60-66 usually, in comparison with 55-58 for their european counterparts.

[boognish593]

i'd say it was sharp if you pushed it through the paper instead of using a slicing motion (razors can do that). i can slice a shoe like that with any knife that's sharpened.

[Wyndstarthedruid]

@op2001il that is bulllllshittt, its for looks.

[iancilloh]

@pablolankenau was that shoe blue? yeay finally blue food!

[iancilloh]

@pablolankenau  was that shoe blue? yeay finally blue food!

[es31211]

but will it blend ?

[c2thedub14]

@op2001il not true. its a myth. it was thought to be true, but my Misono UX10 can flex alot, not quite "wippy" like a fillet knife, but not as rigid as a german knife. it also can take a really steep edge, i have about an 8 degree double bevel (16 overall) and it doesnt need much maintenance, just a ceramic steel. its made out of one stamped piece of Swedish stainless. Damascus is really just for looks. c&p: the knife Bob Kramer made to pass his exam was a single piece of steel.

[ShipWreck97]

DO YOU KNOW HOW MANY AFRICANS COULD'VE WORE THAT SHOE!? HALF!