SAKON+

 

                

Over 2,300 years ago in the Yayoi period, iron was introduced to Japan.
Same shape ancestors of current kitchen knives had been started to use in the Muromachi period, then 600 years later, thanks to many craftsmen and engineers Clad steel, stainless steel and ceramics kitchen knives have been  introduced.
In 2011, next generation kitchen knife with renewal knife-edge, ‘SAKON+’ was born.

‘SAKON+’ is originated from IHI’s abrasion-resistant surface treatment technique which is used mainly for jet engine of aircraft.

 

With this technique called ‘Vee-Tech’, enable knive to cut miraculously
and to keep its sharpness longer.

Ultrahard particles were fused to metal structure by ‘Vee-Tech’ and were not peeled off like conventional surface treatment.
Whenever you use ‘SAKON+’, microscopic saw-toothed edge will be renewed.

 

Cooperation with IHI AeroEngine& Space Operations,  Vee-Tech treated metal knife have been introduced as SAKON+.

Handle

The stylish ‘SAKON+’ handle, is designed by Mr. Nakasone of DESIGNANNEX.
It is made of methacryl;cultured marble, and is formed for comfortable fitting in your hand.
Cutlured marble is homogenized material which has good impact, weather, heat and chemical resistance.

                

Breathtaking bite

Vigorous bite is verified not only the test result of CATRA; Cutlery & Allied Trades Reserch Association, but also long monitoring study of  chef s in many countries.