Series
DAIKI
DAIKI combines an AUS-10 steel core with 67 layers of damascus and a hammered surface that food sticks to less. Add warm walnut handles, sold individually or as a set of two, three or five knives.
6 products
Guide
DAIKI
DAIKI: AUS-10 steel, hammered finish and walnut
The heart of the DAIKI series is an AUS-10 steel core surrounded by damascus steel, 67 layers in total. The hammered tsuchime finish on the blade doesn't just look special: it also reduces friction when cutting. The handles are walnut.
What sets DAIKI apart
- AUS-10 core: a proven knife steel that's easy to sharpen.
- 60 HRC: a good balance of edge retention and toughness.
- Tsuchime finish: the hammered surface helps food stick less to the blade.
- 15° double bevel and a walnut handle.
Knives, sets and accessories
Individually there's the santoku knife and the utility knife. There are also three sets: the 2-piece Starter set (santoku and utility knife), the 3-piece Starter set (santoku, chef's knife and utility knife) and the 5-piece Advanced set with santoku, chef's knife, utility knife, paring knife and bread knife.
To go with them, there's a blade guard for the santoku and a blade guard for the utility knife, handy for the drawer or on the go.
Care and storage
Damascus knives don't belong in the dishwasher. After cutting, rinse the blade briefly with warm water and a little washing-up liquid and dry it straight away with a cloth. Cut on wooden or plastic boards: glass, stone and ceramic quickly dull any edge.
Store the knife so that the edge touches nothing: on a magnetic knife strip, in a knife block or with a blade guard. For resharpening, a fine-grit whetstone works well, and wooden handles appreciate an occasional drop of camellia oil.
Frequently asked questions about the DAIKI series
What does tsuchime mean?
Tsuchime means "hammer mark". It refers to the hammered surface of the blade. The small dimples mean slices of potato or cucumber stick less to the blade.
What is AUS-10 steel?
AUS-10 is a high-carbon knife steel. It takes a very keen edge and holds it for a long time. In DAIKI knives it forms the core that carries the edge.
Which DAIKI set is right for me?
The 2-piece Starter set is enough to get started. If you also cut larger pieces of meat, go for the 3-piece set with a chef's knife. The 5-piece Advanced set adds a paring knife and a bread knife, covering the whole kitchen.