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Bread • 270 mm • 1K6 mono steel • Red pakka octagonal handle • for right- and lefthand use
A Japanese term I like is "Shibui (渋い) ". Shibui is a certain esthetic beauty of soberness. This is also how I would discirbe our Saku series. It is subtle in design and looks. The stregth is in "Shibui (渋い), not in layered steel, tsuchime or mirror finish. The migaki finish is refined and delicate. Our SAKU series is constructed with a mono steel 1k6, a common kind of steel, normally hardened to a 58 Hrc, but our knifemaker manages a higher hardness. This way the steel becomes a better blade in practice for edge retention and sharpness. Thanks to the thin blade it wil have less friction during cutting. The SAKU series is the perfect additional line up in our assortment, a fair price for a high quality knife. It performs like a high end steel, easy to maintain and razor sharp edge.
The pakka red handle is a little heavier then other Japanese handles. In my opion it improved balance and will be more recognisable for people who come from a western handled knife.
A Rangelrooij knife has to have it's own identity. Now in 2019, I am a knife sharpener for 25 years, I have sharpened many knives. I think as a knife sharpener, I have held many models and brands in my hands. A knife from Rangelrooij has to have it's own identity. Now, speaking in 2019, day in day out knives went through my hands, probably I have seen a big part of all chef knives. No, a ROOIJ knife is not a new invention of a knife, it's a process of experience, listening to the end user and negotiate with the knife maker. Our highly skilled knifemakers in Japan are doing an awesome job. We are so proud at this collaboration. All our knowledge, experience and passion come together in our ROOIJ knives. Arigato gozaimasu.