Nickel Damask Frosted
SAKON BOKUSUI Nickel Damask〈Frosted〉
Matt Damascus, a Japanese edge and a generously sized handle for larger hands.
Hokiyama SAKON BOKUSUI Nickel Damask〈Frosted〉 combines a core of AUS-10 steel, a 67-layer Damascus blade and a large Western-style handle made from Pakka (Pakkawood). This series will appeal particularly to cooks with larger hands and anyone who prefers a more substantial grip.
The matt hammered finish gives the blade a distinctive appearance. The handle features three rivets, with a decorative rivet in the centre. The knives are suitable for both right- and left-handed users and, depending on the blade shape chosen, can be used to prepare vegetables, boneless meat and fish fillets.
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What defines the Frosted series
AUS-10 stainless steel
Knife steel from Aichi Steel with a higher carbon content and added molybdenum and vanadium for hardness and wear resistance.
Matt tsuchime finish
The hammered surface complements the Damascus pattern. The matt finish highlights the texture of the blade and its understated appearance.
A handle for larger hands
The large Western-style Pakkawood handle will appeal to anyone looking for a more substantial grip. It is suitable for both the right and left hand.
Materials and design
| Feature | Series specification |
|---|---|
| Blade core | AUS-10 from Aichi Steel |
| Blade construction | Nickel Damascus, 67 layers in total including the core |
| Core hardness | 60 ± 2 HRC |
| Blade finish | Matt Frosted finish, tsuchime and Damascus pattern |
| Handle | Large Western-style handle, Pakka (Pakkawood) |
| Handle rivets | Three rivets, with a decorative centre rivet |
| Suitability | For right- and left-handed users |
| Country of manufacture | Japan |
The central steel core forms the cutting edge. The outer Damascus layers create the distinctive pattern of the blade. When choosing a knife, also consider its shape, length and geometry: these factors, together with the quality of sharpening, determine how comfortable it will be to work with.
A large handle for larger hands
The generously sized Western-style handle is one of the main strengths of this version. It will particularly appeal to those who prefer a more substantial handle and a fuller feel in the hand. The Pakka (Pakkawood) material complements the character of the Damascus blade.
The handle features three rivets with a decorative centre rivet, which adds a distinctive detail to the knife. This design is suitable for both right- and left-handed users, so people with different dominant hands can use the knife in the same kitchen.
When considering a particular model, look at the blade height and finger clearance above the cutting board as well as the handle. Comfort when cutting depends on the overall size of the knife and your usual grip.
How to choose a knife for your kitchen
| Your most frequent tasks | What to look for when choosing |
|---|---|
| Everyday preparation of various ingredients | A versatile blade shape and a length that feels comfortable to use on your cutting board. |
| Vegetables and herbs | Enough finger clearance and an edge profile that suits your cutting technique. |
| Smaller fruit and detailed work | A shorter, easy-to-handle blade with a tip that is easy to control. |
| Larger cuts of boneless meat and fish fillets | A longer blade for smooth slicing strokes, along with a sufficiently large work surface. |
Dellinger recommendation
If you have larger hands or prefer a more substantial grip, consider the size of the handle when choosing a knife. In the Frosted series, pair it with a suitable blade length and height for your most frequent tasks. You can then complement your main kitchen knife with a smaller model for delicate cutting.
Caring for the blade, handle and edge
After using the knife, wash it by hand and dry it immediately. Do not leave it in the sink or soak it for prolonged periods. Use a soft sponge for cleaning; harsh abrasives can alter the appearance of the surface.
- Do not use a dishwasher. Gentle hand washing protects both the edge and the Pakkawood handle.
- Cut on a suitable surface. Choose wood or synthetic and composite cutting boards that are gentle on the edge.
- Cut without prying. Avoid bones, frozen ingredients and sideways stress on the blade.
- Protect the edge during storage. Do not leave the knife loose among cutlery and other utensils.
To restore the edge, we recommend sharpening stones. For routine sharpening, a grit of around #1000 is generally sufficient; for a finer finish, follow with a #3000 stone. Maintain the original geometry of the particular knife and use moderate pressure. You may also find our step-by-step knife sharpening guide helpful.
We can help you choose
Tell us what you cook most often and which knife you currently use. We can advise you on a suitable model and edge care. Call +420 702 049 048 or use our contact details.
Frequently asked questions
What does the name Frosted mean?
It refers to the matt blade finish, which combines a hammered tsuchime surface with a Damascus pattern.
What type of handle do the knives in this category have?
They have a large Western-style handle made from Pakka, also known as Pakkawood. The handle features three rivets, with a decorative rivet in the centre.
Are these knives suitable for larger hands?
Yes. The large handle will appeal particularly to users with larger hands and anyone who prefers a more substantial grip. When choosing a model, also consider the blade height and finger clearance above the cutting board.
Can these knives be used by both right- and left-handed users?
Yes, this design is suitable for both right- and left-handed users.
Is AUS-10 stainless steel?
Yes, AUS-10 is a stainless knife steel. However, wash and dry the knife after use and avoid prolonged contact with moisture, salt or acidic food residues.
Can I wash the knife in a dishwasher?
No. We recommend hand washing only, using a mild detergent, followed by immediate drying. High temperatures, aggressive chemicals and impacts in a dishwasher can damage both the edge and the Pakkawood handle.
Which cutting board should I choose?
A wooden cutting board or a quality synthetic board that is gentle on the edge is suitable. Avoid cutting on glass, ceramic or stone surfaces.
Can the knife be used to chop bones or cut frozen food?
Use these knives for everyday food preparation. Chopping bones, prying and cutting frozen ingredients can damage the fine edge.
How often does the knife need sharpening?
The interval depends on how often the knife is used, your cutting technique and the cutting board. Restore the edge when the knife starts slipping on ingredients or requires more pressure. Maintain the original geometry when sharpening.
How should I store the knife?
Store it clean and dry, with the edge protected from contact with other objects. Use a suitable blade guard, knife stand or magnetic holder that is gentle on the knife.