{"title":"Damascus Knives","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eJapanese \u003c\/span\u003e\u003cspan\u003eDamascus knives\u003c\/span\u003e\u003cspan\u003e combine the performance of a hard Japanese cutting core with the distinctive appearance of layered steel. The result is a thin, lightweight \u003c\/span\u003e\u003cspan\u003ekitchen knife\u003c\/span\u003e\u003cspan\u003e with excellent \u003c\/span\u003e\u003cspan\u003eedge retention\u003c\/span\u003e\u003cspan\u003e, refined cutting performance, and a patterned blade that makes each knife visually distinctive.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBut Damascus is not a type of steel by itself. In most \u003c\/span\u003e\u003cspan\u003eJapanese kitchen knives\u003c\/span\u003e\u003cspan\u003e, \"Damascus\" refers to the layered construction of the blade, typically with a hard core steel surrounded by multiple layers of softer steel. The core determines much of the knife's cutting performance, while the layered cladding creates the characteristic Damascus pattern.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFor home cooks looking for their first Japanese knife, Damascus can be an excellent combination of performance, durability, and craftsmanship, provided you choose the right core steel and understand how to care for a Japanese blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\n\u003cspan\u003eHow Are Japanese \u003c\/span\u003e\u003cspan\u003eDamascus Knives\u003c\/span\u003e\u003cspan\u003e Forged?\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eJapanese \u003c\/span\u003e\u003cspan\u003eDamascus knives\u003c\/span\u003e\u003cspan\u003e are made by forge-welding \u003c\/span\u003e\u003cspan\u003emultiple layers of steel\u003c\/span\u003e\u003cspan\u003e together around a harder cutting core. The layered steel is repeatedly forged and shaped, then the blade is ground and etched to reveal the contrasting layers and create the Damascus pattern.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe softer outer layers do more than create a decorative finish. Layered cladding can contribute lateral strength to a thin blade and can help food release from the sides of the knife during cutting. Because the softer cladding is easier to abrade than the hard core, sharpening can also feel more forgiving than sharpening an equally hard mono-steel blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe exact construction varies by maker and steel combination, so the number of layers alone does not tell you how well a knife will perform.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\n\u003cspan\u003ePros and Cons of Japanese \u003c\/span\u003e\u003cspan\u003eDamascus Knives\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eJapanese \u003c\/span\u003e\u003cspan\u003eDamascus kitchen knives\u003c\/span\u003e\u003cspan\u003e are popular because they offer a combination of cutting performance, low weight, \u003c\/span\u003e\u003cspan\u003eedge retention\u003c\/span\u003e\u003cspan\u003e, and distinctive craftsmanship. However, they also require a bit moremore care in use and maintenance than a typical Western \u003c\/span\u003e\u003cspan\u003ekitchen knife\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\n\u003cspan\u003ePros of Japanese \u003c\/span\u003e\u003cspan\u003eDamascus Knives\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eExcellent food release.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eThe layered surface and thin Japanese blade geometry can help food separate cleanly from the blade as you cut. Food release also depends heavily on the knife's grind, thickness, and geometry, so Damascus construction is only one part of the equation. Textured blade finishes like \u003c\/span\u003e\u003cspan\u003etsuchime\u003c\/span\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cspan\u003ekurouchi\u003c\/span\u003e\u003cspan\u003e can further assist with this.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLong-lasting \u003c\/span\u003e\u003cspan\u003eedge retention\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eJapanese \u003c\/span\u003e\u003cspan\u003eDamascus knives\u003c\/span\u003e\u003cspan\u003e commonly use hard core steels that hold a sharp edge considerably longer than many conventional Western \u003c\/span\u003e\u003cspan\u003estainless-steel\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ekitchen knives\u003c\/span\u003e\u003cspan\u003e. The exact \u003c\/span\u003e\u003cspan\u003eedge retention\u003c\/span\u003e\u003cspan\u003e depends on the core steel: SG2\/R2, for example, generally holds an edge longer than VG10.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThin and lightweight.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eJapanese kitchen knives\u003c\/span\u003e\u003cspan\u003e are typically thinner and lighter than comparable Western knives. A thin blade creates less resistance as it moves through food, while the lighter construction can reduce hand fatigue during extended prep.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEasier sharpening than you might expect.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eThe softer Damascus cladding surrounding a hard core can make sharpening more straightforward than sharpening a mono-steel blade made entirely from a similarly hard steel. The hard core still requires proper technique, but the softer outer layers are more forgiving on a whetstone.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDistinctive appearance.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eDamascus patterns are created by exposing the different layers of steel, giving each knife a distinctive visual character. Depending on the maker, patterns can range from subtle and understated to highly dramatic.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\n\u003cspan\u003eCons of Japanese \u003c\/span\u003e\u003cspan\u003eDamascus Knives\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHigher price.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eDamascus knives\u003c\/span\u003e\u003cspan\u003e generally cost more than comparable plain \u003c\/span\u003e\u003cspan\u003estainless-steel knives\u003c\/span\u003e\u003cspan\u003e because of the additional materials, forging, grinding, finishing, and craftsmanship involved.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe hard core can chip.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eHard Japanese steels are designed to hold a very fine edge, but that hardness can come with reduced resistance to lateral impact. Twisting the knife while cutting, cutting through bones, frozen food, or using excessive force against a hard cutting board can cause the edge to chip. Using an appropriate\u003c\/span\u003e\u003ca href=\"https:\/\/www.chuboknives.com\/collections\/cutting-boards\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ecutting board\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e will minimize this risk.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMore maintenance.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eJapanese \u003c\/span\u003e\u003cspan\u003eDamascus knives\u003c\/span\u003e\u003cspan\u003e should be hand washed, dried immediately, and regularly maintained with a whetstone. They are precision cutting tools rather than all-purpose knives designed to withstand abuse.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\n\u003cspan\u003eHow to Choose a Japanese \u003c\/span\u003e\u003cspan\u003eDamascus Knife\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen choosing a Japanese \u003c\/span\u003e\u003cspan\u003eDamascus knife\u003c\/span\u003e\u003cspan\u003e, focus on the \u003c\/span\u003e\u003cspan\u003ecore steel, blade shape, handle, and size\u003c\/span\u003e\u003cspan\u003e rather than simply the Damascus pattern or number of layers.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eChoose the Right Core Steel\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe core steel is one of the most important factors affecting a \u003c\/span\u003e\u003cspan\u003eDamascus knife\u003c\/span\u003e\u003cspan\u003e's performance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eVG10 — the best all-around choice\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eVG10 is one of the most widely used steels in \u003c\/span\u003e\u003cspan\u003eJapanese kitchen knives\u003c\/span\u003e\u003cspan\u003e. It offers a useful balance of \u003c\/span\u003e\u003cspan\u003eedge retention\u003c\/span\u003e\u003cspan\u003e, stain resistance, toughness, and ease of sharpening. For someone buying their first Japanese \u003c\/span\u003e\u003cspan\u003eDamascus knife\u003c\/span\u003e\u003cspan\u003e, VG10 is an excellent place to start.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAUS10 — tougher and forgiving\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAUS10 is another \u003c\/span\u003e\u003cspan\u003estainless steel\u003c\/span\u003e\u003cspan\u003e commonly used in \u003c\/span\u003e\u003cspan\u003eJapanese kitchen knives\u003c\/span\u003e\u003cspan\u003e. It offers good \u003c\/span\u003e\u003cspan\u003eedge retention\u003c\/span\u003e\u003cspan\u003e while generally providing a little more toughness and a forgiving sharpening experience. It is a strong choice for cooks who want Japanese performance without moving too far toward extremely hard steels.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSG2\/R2 — maximum \u003c\/span\u003e\u003cspan\u003eedge retention\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSG2, also known as R2, is a powdered \u003c\/span\u003e\u003cspan\u003estainless steel\u003c\/span\u003e\u003cspan\u003e prized for its excellent \u003c\/span\u003e\u003cspan\u003eedge retention\u003c\/span\u003e\u003cspan\u003e. It can be hardened to a high level while maintaining good corrosion resistance. The tradeoff is that sharpening requires more patience and technique than with softer steels such as VG10.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBlue and White \u003c\/span\u003e\u003cspan\u003ecarbon steels\u003c\/span\u003e\u003cspan\u003e — exceptional sharpness\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eJapanese \u003c\/span\u003e\u003cspan\u003ecarbon steels\u003c\/span\u003e\u003cspan\u003e such as Blue #2 and White #2 can take an exceptionally sharp edge and offer an outstanding sharpening experience. They are popular with professional chefs and enthusiasts who enjoy maintaining their knives. Unlike \u003c\/span\u003e\u003cspan\u003estainless steels\u003c\/span\u003e\u003cspan\u003e, however, \u003c\/span\u003e\u003cspan\u003ecarbon steel\u003c\/span\u003e\u003cspan\u003e requires more care and will develop a patina with use.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eChoose the Right Handle\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eJapanese \u003c\/span\u003e\u003cspan\u003eDamascus knives\u003c\/span\u003e\u003cspan\u003e are available with both traditional Japanese \u003c\/span\u003e\u003cspan\u003ewa handles\u003c\/span\u003e\u003cspan\u003e and Western-style handles.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWa handles\u003c\/span\u003e\u003cspan\u003e are generally lightweight and often octagonal or otherwise shaped for a secure, nimble grip. They keep the knife's overall weight low and are especially popular among cooks who prefer a responsive, precise feel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWestern handles\u003c\/span\u003e\u003cspan\u003e have a more familiar shape for many home cooks and generally add more weight toward the handle. They can feel substantial and comfortable for cooks accustomed to Western-style knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNeither is inherently better. Handle choice largely comes down to grip, balance, and personal preference.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eDon't Choose a Knife Based on Layer Count\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYou'll often see \u003c\/span\u003e\u003cspan\u003eDamascus knives\u003c\/span\u003e\u003cspan\u003e advertised as having 17, 33, 45, 63, or even more layers. While layer count contributes to the appearance and character of the blade, \u003c\/span\u003e\u003cspan\u003eit is not a measure of performance\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA 63-layer knife is not automatically better than a 33-layer knife. The quality of the core steel, heat treatment, blade geometry, grind, and craftsmanship are far more important to how a knife actually cuts.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThink of layer count primarily as an aesthetic and construction detail rather than a performance specification.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eChoose the Right Size\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFor most home cooks, a \u003c\/span\u003e\u003cspan\u003e210mm \u003c\/span\u003e\u003cspan\u003egyuto\u003c\/span\u003e\u003cspan\u003e or \u003c\/span\u003e\u003cspan\u003e180mm \u003c\/span\u003e\u003cspan\u003esantoku\u003c\/span\u003e\u003cspan\u003e is an excellent starting point.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA 210mm \u003c\/span\u003e\u003cspan\u003egyuto\u003c\/span\u003e\u003cspan\u003e is the Japanese equivalent of a versatile \u003c\/span\u003e\u003cspan\u003echef's knife\u003c\/span\u003e\u003cspan\u003e and is particularly useful for larger cutting tasks, slicing, chopping, and general prep.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA 180mm \u003c\/span\u003e\u003cspan\u003esantoku\u003c\/span\u003e\u003cspan\u003e is slightly shorter and often feels more compact and maneuverable, making it a good option for smaller kitchens or cooks who prefer a shorter blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFor professional cooks or anyone regularly doing high-volume prep, a \u003c\/span\u003e\u003cspan\u003e240mm \u003c\/span\u003e\u003cspan\u003egyuto\u003c\/span\u003e\u003cspan\u003e provides additional cutting length and is particularly useful for line work and larger ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\n\u003cspan\u003eA Great First \u003c\/span\u003e\u003cspan\u003eDamascus Knife\u003c\/span\u003e\u003cspan\u003e: Sakai Takayuki 33 Layer Damascus\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFor a first Japanese \u003c\/span\u003e\u003cspan\u003eDamascus knife\u003c\/span\u003e\u003cspan\u003e, the\u003c\/span\u003e\u003ca href=\"https:\/\/www.chuboknives.com\/collections\/sakai-takayuki?filter.p.m.custom.collection=33+Layer+Damascus\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eSakai Takayuki 33 Layer Damascus\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e collection is an excellent place to start. It combines the performance characteristics that make Japanese knives appealing with a classic layered Damascus finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe collection offers a practical balance of performance, ease of maintenance, and visual appeal, making it suitable for both experienced cooks and anyone moving from a conventional Western \u003c\/span\u003e\u003cspan\u003echef's knife\u003c\/span\u003e\u003cspan\u003e to Japanese cutlery.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eCaring for a Damascus Blade\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA Japanese \u003c\/span\u003e\u003cspan\u003eDamascus knife\u003c\/span\u003e\u003cspan\u003e is a precision tool, and proper maintenance will keep it performing beautifully for years.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eHand Wash and Dry Immediately\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAlways wash a \u003c\/span\u003e\u003cspan\u003eDamascus knife\u003c\/span\u003e\u003cspan\u003e by hand with warm water and mild dish soap, then dry it immediately with a soft towel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNever put a Japanese \u003c\/span\u003e\u003cspan\u003eDamascus knife\u003c\/span\u003e\u003cspan\u003e in the dishwasher.\u003c\/span\u003e\u003cspan\u003e High heat, aggressive detergents, and contact with other utensils can damage the blade, edge, and handle.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eSharpen With a Whetstone\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eJapanese \u003c\/span\u003e\u003cspan\u003eDamascus knives\u003c\/span\u003e\u003cspan\u003e should be sharpened with a whetstone rather than a pull-through or electric sharpener.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePull-through sharpeners can remove excessive amounts of steel and may damage the carefully ground edge of a Japanese knife. Electric sharpeners can be even more aggressive.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA whetstone gives you control over the sharpening angle and allows you to maintain the knife's original geometry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWe carry a selection of Japanese\u003c\/span\u003e\u003ca href=\"https:\/\/www.chuboknives.com\/collections\/sharpening-stones\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003esharpening stones\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e at Chubo Knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eUnderstand Stainless vs. Carbon Damascus\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA stainless-clad \u003c\/span\u003e\u003cspan\u003eDamascus knife\u003c\/span\u003e\u003cspan\u003e should not rust under normal use as long as it is washed and dried properly. That does not mean it should be left wet or exposed to corrosive substances for extended periods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIf the knife has a \u003c\/span\u003e\u003cspan\u003ecarbon-steel\u003c\/span\u003e\u003cspan\u003e core, the exposed cutting edge will naturally develop a patina over time. This is normal and is part of owning a \u003c\/span\u003e\u003cspan\u003ecarbon-steel\u003c\/span\u003e\u003cspan\u003e Japanese knife. \u003c\/span\u003e\u003cspan\u003eCarbon steel\u003c\/span\u003e\u003cspan\u003e simply requires more attention to moisture and acidic foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eThe Damascus Pattern Won't Wear Away\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOne common misconception is that sharpening will eventually remove the Damascus pattern.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA true damascus pattern is created by the layered construction of the blade, not by a surface coating. As you sharpen the knife over many years, the geometry of the blade changes slightly and the pattern may shift somewhat near the cutting edge, but the layered construction itself does not simply wear off.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eUse a Saya or Sheath for Storage\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA \u003c\/span\u003e\u003cspan\u003esaya\u003c\/span\u003e\u003cspan\u003e, or traditional\u003c\/span\u003e\u003ca href=\"https:\/\/www.chuboknives.com\/collections\/knife-sheaths\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eJapanese wooden knife sheath\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e, protects the blade when the knife is stored or transported. It also protects from accidental injury and prevents the blade from coming into contact with other utensils.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFor Japanese knives that live in a drawer, are transported between kitchens, or are frequently taken to work, a sheath is particularly useful.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\n\u003cspan\u003eWhy Buy Japanese \u003c\/span\u003e\u003cspan\u003eDamascus Knives\u003c\/span\u003e\u003cspan\u003e From Chubo Knives?\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt Chubo Knives, we source Japanese knives directly from the blacksmiths and makers who produce them, with a team based in Japan. That direct relationship allows us to work closely with the craftsmen behind the knives and select pieces based on their construction, performance, and quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eChubo has been supplying professional kitchens since 2012, giving us years of experience working with chefs who rely on their knives every day.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhether you're looking for your first \u003c\/span\u003e\u003cspan\u003eJapanese Damascus steel knife\u003c\/span\u003e\u003cspan\u003e or adding a specialized blade to an existing collection, we're happy to help you choose the right steel, shape, size, and handle for the way you cook.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eShop Japanese \u003c\/span\u003e\u003cspan\u003eDamascus knives\u003c\/span\u003e\u003cspan\u003e at Chubo Knives, or contact our team with questions about choosing the right \u003c\/span\u003e\u003cspan\u003ecooking knife\u003c\/span\u003e\u003cspan\u003e for your kitchen.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\n\u003cspan\u003eFrequently Asked Questions About Japanese \u003c\/span\u003e\u003cspan\u003eDamascus Knives\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003ch3 dir=\"ltr\"\u003e\n\u003cspan\u003eAre \u003c\/span\u003e\u003cspan\u003eDamascus knives\u003c\/span\u003e\u003cspan\u003e actually better?\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDamascus construction can offer benefits including a thin, strong blade and distinctive food-release characteristics, but the pattern itself does not make a knife inherently better. When comparing knives, prioritize the core steel, heat treatment, blade geometry, and maker.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\n\u003cspan\u003eDo \u003c\/span\u003e\u003cspan\u003eDamascus knives\u003c\/span\u003e\u003cspan\u003e stay sharp longer?\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMany Japanese \u003c\/span\u003e\u003cspan\u003eDamascus knives\u003c\/span\u003e\u003cspan\u003e use hard core steels that offer excellent \u003c\/span\u003e\u003cspan\u003eedge retention\u003c\/span\u003e\u003cspan\u003e. How long the edge stays sharp depends on the specific steel, heat treatment, cutting technique, and foods being prepared and cutting surface.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\n\u003cspan\u003eAre \u003c\/span\u003e\u003cspan\u003eDamascus knives\u003c\/span\u003e\u003cspan\u003e hard to sharpen?\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThey can be, particularly when they use very hard steels such as SG2\/R2. However, \u003c\/span\u003e\u003cspan\u003eDamascus knives\u003c\/span\u003e\u003cspan\u003e with softer cladding can be relatively straightforward to sharpen on a whetstone. \u003c\/span\u003e\u003cspan\u003eAus-8\u003c\/span\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cspan\u003eVG10 damascus\u003c\/span\u003e\u003cspan\u003e is generally easier to sharpen than harder powdered steels.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\n\u003cspan\u003eCan \u003c\/span\u003e\u003cspan\u003eDamascus knives\u003c\/span\u003e\u003cspan\u003e go in the dishwasher?\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNo. Japanese \u003c\/span\u003e\u003cspan\u003eDamascus knives\u003c\/span\u003e\u003cspan\u003e should always be hand washed and dried immediately. Dishwashers expose the blade and handle to high heat, harsh detergents, and physical contact that can damage the knife.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\n\u003cspan\u003eDo \u003c\/span\u003e\u003cspan\u003eDamascus knives\u003c\/span\u003e\u003cspan\u003e rust?\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIt depends on the steel. Stainless \u003c\/span\u003e\u003cspan\u003eDamascus knives\u003c\/span\u003e\u003cspan\u003e are highly resistant to rust under normal use, while \u003c\/span\u003e\u003cspan\u003ecarbon-steel\u003c\/span\u003e\u003cspan\u003e cores will naturally develop patina and require more careful drying and maintenance.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\n\u003cspan\u003eWhat is the best Japanese \u003c\/span\u003e\u003cspan\u003eDamascus knife\u003c\/span\u003e\u003cspan\u003e for a beginner?\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA \u003c\/span\u003e\u003cspan\u003eVG10 Damascus\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003egyuto\u003c\/span\u003e\u003cspan\u003e (\u003c\/span\u003e\u003cspan\u003eJapanese chef knife\u003c\/span\u003e\u003cspan\u003e)or \u003c\/span\u003e\u003cspan\u003esantoku\u003c\/span\u003e\u003cspan\u003e is an excellent starting point because VG10 offers a good balance of \u003c\/span\u003e\u003cspan\u003eedge retention\u003c\/span\u003e\u003cspan\u003e, stain resistance, durability, and ease of sharpening. The Sakai Takayuki 33 Layer Damascus collection is an especially strong choice for a first \u003c\/span\u003e\u003cspan\u003eDamascus knife\u003c\/span\u003e\u003cspan\u003e. More specialized shapes like a \u003c\/span\u003e\u003cspan\u003esujihiki\u003c\/span\u003e\u003cspan\u003e slicer, \u003c\/span\u003e\u003cspan\u003enakiri\u003c\/span\u003e\u003cspan\u003e or \u003c\/span\u003e\u003cspan\u003ebunka\u003c\/span\u003e\u003cspan\u003e vegetable knife are nice add ons to any \u003c\/span\u003e\u003cspan\u003eknife block set\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eDoes a higher Damascus layer count mean a better knife?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eNo. Layer count is primarily an aesthetic and construction characteristic. A 33-layer knife can outperform a 63-layer knife if it has better core steel, heat treatment, geometry, and craftsmanship.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\n\u003cspan\u003eWhat size Japanese \u003c\/span\u003e\u003cspan\u003eDamascus knife\u003c\/span\u003e\u003cspan\u003e should I buy?\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFor most home cooks, a 210mm \u003c\/span\u003e\u003cspan\u003egyuto\u003c\/span\u003e\u003cspan\u003e is the most versatile choice. A 180mm \u003c\/span\u003e\u003cspan\u003esantoku\u003c\/span\u003e\u003cspan\u003e is a good option if you prefer a shorter, more maneuverable blade, and a 150mm \u003c\/span\u003e\u003cspan\u003epetty knife\u003c\/span\u003e\u003cspan\u003e is great for small utility needs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","products":[{"product_id":"sakai-takayuki-45-layer-damascus-wa-gyutou-210mm-8-3","title":"Sakai Takayuki 45 Layer Damascus Wa Gyutou 210mm (8.3\")","description":"\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eSakai Takayuki 45 layer  Damascus\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSakai Takayuki's 45 Layer Damascus line features an AUS10 steel cutting core and hand-hammered \u003c\/span\u003e\u003cem\u003etsuchimi\u003c\/em\u003e\u003cspan\u003e finish for added strength and quick food release. Beautiful octagonal walnut handles are paired with the thin blade to create a light center-balanced feel, and is comfortable in the hand even after long hours of use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhy we love them: Sakai Takayuki 45 Layer Damascus is an all around great performing knife and a perfect choice if you've never used a wa-handled knife before.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eWalnut\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e210 mm (8.3\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBevel \/ Edge\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003e\u003c\/h4\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":217629942,"sku":"SAK-7255","price":195.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/45L_g210_front.jpg?v=1785395968"},{"product_id":"sakai-takayuki-45-layer-damascus-wa-gyutou-240mm-9-4","title":"Sakai Takayuki 45 Layer Damascus Wa Gyutou 240mm (9.4\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eSakai Takayuki 45 layer  Damascus\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003cstrong style=\"line-height: 1.5;\"\u003e \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSakai Takayuki's 45 Layer Damascus line features an AUS10 steel cutting core and hand-hammered \u003c\/span\u003e\u003cem\u003etsuchimi\u003c\/em\u003e\u003cspan\u003e finish for added strength and quick food release. Beautiful octagonal walnut handles are paired with the thin blade to create a light center-balanced feel, and is comfortable in the hand even after long hours of use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhy we love them: Sakai Takayuki 45 Layer Damascus is an all around great performing knife and a perfect choice if you've never used a wa-handled knife before.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" width=\"100%\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eWalnut\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e240 mm (9.4\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.8 mm \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBevel \/ Edge\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003e\u003c\/h4\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":217630170,"sku":"SAK-7256","price":209.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/45_layer_g240_front.jpg?v=1785396073"},{"product_id":"sakai-takayuki-45-layer-damascus-wa-nakiri-160mm-6-3","title":"Sakai Takayuki 45 Layer Damascus Wa Nakiri 160mm (6.3\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eSakai Takayuki 45 layer Damascus\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSakai Takayuki's 45 Layer Damascus line features an AUS10 steel cutting core and hand-hammered \u003c\/span\u003e\u003cem\u003etsuchimi\u003c\/em\u003e\u003cspan\u003e finish for added strength and quick food release. Beautiful octagonal walnut handles are paired with the thin blade to create a light center-balanced feel, and is comfortable in the hand even after long hours of use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhy we love them: Sakai Takayuki 45 Layer Damascus is an all around great performing knife and a perfect choice if you've never used a wa-handled knife before.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" width=\"100%\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eWalnut \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e160 mm (6.3\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e1.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBevel \/ Edge\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003e\u003c\/h4\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":217630432,"sku":"SAK-7253","price":175.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/nakfront_f77b00fe-5757-4a82-b43c-92a63d681947.jpg?v=1762420993"},{"product_id":"sakai-takayuki-45-layer-damascus-wa-sujihiki-240mm-9-4","title":"Sakai Takayuki 45 Layer Damascus Wa Sujihiki 240mm (9.4\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eSakai Takayuki 45 layer  Damascus\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eSakai Takayuki's 45 Layer Damascus line features an AUS10 steel cutting core and hand-hammered \u003c\/span\u003e\u003cem\u003etsuchimi\u003c\/em\u003e\u003cspan\u003e finish for added strength and quick food release. Beautiful octagonal walnut handles are paired with the thin blade to create a light center-balanced feel, and is comfortable in the hand even after long hours of use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhy we love them: Sakai Takayuki 45 Layer Damascus is an all around great performing knife and a perfect choice if you've never used a wa-handled knife before.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" width=\"100%\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eWalnut\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e240 mm (9.4\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBevel \/ Edge\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003e\u003c\/h4\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":217630558,"sku":"SAK-07437","price":197.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/sujifront.jpg?v=1762420951"},{"product_id":"sakai-takayuki-45-layer-damascus-wa-petty-150mm-5-9","title":"Sakai Takayuki 45 Layer Damascus Wa Petty 150mm (5.9\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eSakai Takayuki 45 layer  Damascus\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSakai Takayuki's 45 Layer Damascus line features an AUS10 steel cutting core and hand-hammered \u003c\/span\u003e\u003cem\u003etsuchimi\u003c\/em\u003e\u003cspan\u003e finish for added strength and quick food release. Beautiful octagonal walnut handles are paired with the thin blade to create a light center-balanced feel, and is comfortable in the hand even after long hours of use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhy we love them: Sakai Takayuki 45 Layer Damascus is an all around great performing knife and a perfect choice if you've never used a wa-handled knife before.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Our Akira Saku line is made exclusively for Chubo, by blacksmith Shoji Yoshida in Shimabara, Kyushu. These knives are completely hand-forged and shaped from Blue Steel #2. Yoshida-san attaches soft iron ore completely by hand using no automation in the process, then leaves the blades unpolished in the kurouchi style that is typical of the region. This finish not only looks cool, but helps prevent oxidation of carbon steel. They are hand sharpened and finished with traditional octagonal oak handles.\\n\\nWhy we love them: Akira Saku knives have a cool rustic look and a super approachable price point for a first hand-forged Japanese Knives.\\n\\n*These handmade knives vary slightly in size and shape and do not fit standard wooden sayas.\\n\\nPlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\"}' data-sheets-userformat='{\"2\":829,\"3\":{\"1\":0},\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"11\":4,\"12\":0}'\u003e\u003cmeta charset=\"utf-8\"\u003ePetty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eWalnut\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e150 mm (5.9\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBevel \/ Edge\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003e\u003c\/h4\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":217630698,"sku":"SAK-7251","price":153.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/pettyfront.jpg?v=1762420915"},{"product_id":"sakai-takayuki-sugihara-damascus-gyutou-8-3","title":"Sakai Takayuki Sugihara Damascus Gyutou 210mm (8.3\")","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003eThis limited production line is crafted out of a 33 layer VG10 damascus steel. These knives have a seriously sharp edge, excellent edge retention and a light center balanced feel. The handles on these knives are handcrafted out of desert ironwood, which is water-resistant and beautifully grained. Each knife is hand sharpened to ensure maximum sharpness out of the box. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.\u003c\/p\u003e\n\u003ch6\u003e\u003cspan class=\"Apple-style-span\" style=\"font-weight: bold;\"\u003eSpecifications\u003c\/span\u003e\u003c\/h6\u003e\n\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eDesert Ironwood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e8.3\" (210 mm)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEdge \/ Bevel\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":238180487,"sku":"SAK-7265","price":346.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/SugiharaGyutoufront.jpg?v=1650438171"},{"product_id":"sakai-takayuki-sugihara-damascus-petty-5-3","title":"Sakai Takayuki Sugihara Damascus Petty 150mm (5.9\")","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003eThis limited production line is crafted out of a 33 layer VG10 damascus steel. These knives have a seriously sharp edge, excellent edge retention and a light center balanced feel. The handles on these knives are handcrafted out of desert ironwood, which is water-resistant and beautifully grained. Each knife is hand sharpened to ensure maximum sharpness out of the box. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Our Akira Saku line is made exclusively for Chubo, by blacksmith Shoji Yoshida in Shimabara, Kyushu. These knives are completely hand-forged and shaped from Blue Steel #2. Yoshida-san attaches soft iron ore completely by hand using no automation in the process, then leaves the blades unpolished in the kurouchi style that is typical of the region. This finish not only looks cool, but helps prevent oxidation of carbon steel. They are hand sharpened and finished with traditional octagonal oak handles.\\n\\nWhy we love them: Akira Saku knives have a cool rustic look and a super approachable price point for a first hand-forged Japanese Knives.\\n\\n*These handmade knives vary slightly in size and shape and do not fit standard wooden sayas.\\n\\nPlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\"}' data-sheets-userformat='{\"2\":829,\"3\":{\"1\":0},\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"11\":4,\"12\":0}'\u003e\u003cmeta charset=\"utf-8\"\u003ePetty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" width=\"100%\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eDesert Ironwood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e5.9\" (150 mm)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEdge \/ Bevel\u003c\/td\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/div\u003e\n\u003cspan\u003eDouble (50\/50)\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":238592339,"sku":"SAK-7260","price":263.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/sugihara_petty_150.jpg?v=1573500379"},{"product_id":"sakai-takayuki-sugihara-damascus-nakiri-6-3","title":"Sakai Takayuki Sugihara Damascus Nakiri 165mm (6.3\")","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eThis limited production line is crafted out of a 33 layer VG10 damascus steel. These knives have a seriously sharp edge, excellent edge retention and a light center balanced feel. The handles on these knives are handcrafted out of desert ironwood, which is water-resistant and beautifully grained. Each knife is hand sharpened to ensure maximum sharpness out of the box. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSpecifications\u003c\/p\u003e\n\u003ctable width=\"100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eDesert Ironwood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e6.3\" (165 mm)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e1.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEdge \/ Bevel\u003c\/td\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/div\u003e\n\u003cspan\u003eDouble (50\/50)\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003eUse \u0026amp; Care\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":238594907,"sku":"SAK-7263","price":296.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/SugiharaNakfront.jpg?v=1661843218"},{"product_id":"sakai-takayuki-stag-handle-damascus-santoku-7-1","title":"Sakai Takayuki Stag Sugihara Damascus Santoku 180mm (7.1\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eDescription\u003c\/p\u003e\n\u003cp\u003eThis limited production line is crafted out of a 45 layer VG10 damascus steel. These knives have a seriously sharp edge, excellent edge retention and a light center balanced feel. The beautiful handles on these knives are hand crafted out of stag antler and each knife is hand sharpened to ensure maximum sharpness out of the box. \u003c\/p\u003e\n\u003cp\u003eEach knife includes a magnolia knife sheath.\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eStag Antler\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e7\" (180 mm)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEdge \/ Bevel\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":238595799,"sku":"SAK-07282","price":353.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/sugihara_santoku_stag.jpg?v=1573500216"},{"product_id":"sakai-takayuki-45-layer-damascus-wa-gyutou-180mm-7-1","title":"Sakai Takayuki 45 Layer Damascus Wa Gyutou 180mm (7.1\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eSakai Takayuki 45 layer Damascus\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSakai Takayuki's 45 Layer Damascus line features an AUS10 steel cutting core and hand-hammered \u003c\/span\u003e\u003cem\u003etsuchimi\u003c\/em\u003e\u003cspan\u003e finish for added strength and quick food release. Beautiful octagonal walnut handles are paired with the thin blade to create a light center-balanced feel, and is comfortable in the hand even after long hours of use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhy we love them: Sakai Takayuki 45 Layer Damascus is an all around great performing knife and a perfect choice if you've never used a wa-handled knife before.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" width=\"100%\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eWalnut\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e180 mm (7.1\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBevel \/ Edge\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003e\u003c\/h4\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":268390502,"sku":"SAK-7254","price":185.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/45_layer_g180_front.jpg?v=1785395935"},{"product_id":"sakai-takayuki-45-layer-damascus-wa-santoku-180mm-7-1","title":"Sakai Takayuki 45 Layer Damascus Wa Santoku 180mm (7.1\")","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eSakai Takayuki 45 layer Damascus 180mm\u003c\/strong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSakai Takayuki's 45 Layer Damascus line features an AUS10 stainless steel cutting core and a hand-hammered tsuchimi finish for added strength and quick food release. Beautiful octagonal walnut Wa handles are paired with a thin blade width to create a light center-balanced feel that is comfortable in the hand even after long hours of use.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSantoku, which means ‘three virtues’ in Japanese, is an all-purpose knife with a taller blade profile than a gyuto. Its three virtues are the knife’s ability to cut fish, meat, and vegetables. Santoku knives have a flatter ‘belly’ than gyuto and can be used comfortably with an up and down chopping motion rather than a ‘rocking’ type cut.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhy we love them\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003e:\u003c\/strong\u003e The Sakai Takayuki 45 Layer Damascus Santoku is an all-around great knife and its Damascus steel construction looks extremely beautiful, while maintaining precision and superior edge retention. Sakai Takayuki Santoku kitchen knives offer versatile functionality and are a perfect choice if you've never used a wa-handled knife before. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eWalnut\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e180 mm (7.1\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.8 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBevel \/ Edge\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003e\u003cbr\u003e\u003c\/h4\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eUse \u0026amp; Care\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eHand wash in warm water and towel dry\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eDo not cut frozen foods\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eUse a sharpening stone for knife sharpening \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb id=\"docs-internal-guid-2ecf6a8e-7fff-3164-bb95-893efa557163\"\u003e\u003cspan\u003eDo not use a honing steel with \u003c\/span\u003e\u003ca href=\"https:\/\/www.chuboknives.com\/\"\u003e\u003cspan\u003eJapanese chef knives\u003c\/span\u003e\u003c\/a\u003e\u003c\/b\u003e\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":268846362,"sku":"SAK-7252","price":175.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/santfront.jpg?v=1762420897"},{"product_id":"sakai-takayuki-45-layer-damascus-two-piece-set","title":"Sakai Takayuki 45 Layer Damascus Two Piece Gyutou Set","description":"\u003cp\u003eSave 10% off regular price of $339 when purchasing as a set.\u003c\/p\u003e\n\u003cp\u003eSet includes: Gyutou 210mm (8.2\") \/ Petty 150mm (5.9\")\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003e\u003cspan\u003eDescription \u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cspan\u003eSakai Takayuki's 45 Layer Damascus line features an AUS10 steel cutting core and hand-hammered \u003c\/span\u003e\u003cem\u003etsuchimi\u003c\/em\u003e\u003cspan\u003e finish for added strength and quick food release. Beautiful octagonal walnut handles are paired with the thin blade to create a light center-balanced feel, and is comfortable in the hand even after long hours of use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhy we love them: Sakai Takayuki 45 Layer Damascus is an all around great performing knife and a perfect choice if you've never used a wa-handled knife before.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable border=\"0\" width=\"100%\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eWalnut\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e210 mm (8.2\") \/ 150mm (5.9\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.8 mm \/ 1.6 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm \/ 0.6 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBevel \/ Edge\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003e\u003cbr\u003e\u003c\/h4\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca title=\"Japanese chef knives\" href=\"https:\/\/www.chuboknives.com\/\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":288753704,"sku":"SAK-45SET2","price":305.1,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/45L2pc.jpg?v=1762421013"},{"product_id":"sakai-takayuki-45-layer-damascus-three-piece-set","title":"Sakai Takayuki 45 Layer Damascus Three Piece Set","description":"\u003cp\u003eSave 10% off regular price of $467 when purchasing as a set.\u003c\/p\u003e\n\u003cp\u003eSet includes: Gyutou 210mm (8.2\") \/ Sujihiki 240mm (9.4\") \/ Petty 150mm (5.9\")\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eDescription \u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan\u003eSakai Takayuki 45 layer Damascus\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSakai Takayuki's 45 Layer Damascus line features an AUS10 steel cutting core and hand-hammered \u003c\/span\u003e\u003cem\u003etsuchimi\u003c\/em\u003e\u003cspan\u003e finish for added strength and quick food release. Beautiful octagonal walnut handles are paired with the thin blade to create a light center-balanced feel, and is comfortable in the hand even after long hours of use. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhy we love them: Sakai Takayuki 45 Layer Damascus is an all around great performing knife and a perfect choice if you've never used a wa-handled knife before.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol\u003e \u003ccol\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eWalnut\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e210 mm (8.2\") \/ \u003cspan\u003e240mm (9.4\") \/ \u003c\/span\u003e150mm (5.9\") \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.8 mm \/ 1.8 mm \/  1.6 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm \/ 0.7 mm \/ 0.6mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan\u003eBevel \/ Edge\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca title=\"Japanese chef knives\" href=\"https:\/\/www.chuboknives.com\/\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":288754068,"sku":"SAK-45SET3","price":482.4,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/453pcset.jpg?v=1762421036"},{"product_id":"sakai-takayuki-sugihara-damascus-santoku-180mm-7","title":"Sakai Takayuki Sugihara Damascus Santoku 180mm (7\")","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003eThis limited production line is crafted out of a 33 layer VG10 damascus steel. These knives have a seriously sharp edge, excellent edge retention and a light center balanced feel. The handles on these knives are handcrafted out of desert ironwood, which is water-resistant and beautifully grained. Each knife is hand sharpened to ensure maximum sharpness out of the box. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eSantoku, which means ‘three virtues’ in Japanese, is an all-purpose knife with a taller blade profile than a gyutou. Its three virtues are the knife’s ability to cut fish, meat and vegetables. Santoku have a flatter ‘belly’ than gyutou and can be used comfortably with an up and down chopping motion rather than a ‘rocking’ type cut.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch6\u003e\u003cspan class=\"Apple-style-span\" style=\"font-weight: bold;\"\u003eSpecifications\u003c\/span\u003e\u003c\/h6\u003e\n\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eDesert Ironwood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e7\" (180 mm)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEdge \/ Bevel\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":304715199,"sku":"SAK-07262","price":329.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/Sugiharasantokufront.jpg?v=1650438244"},{"product_id":"sakai-takayuki-sugihara-damascus-petty-80mm","title":"Sakai Takayuki Sugihara Damascus Petty 80mm (3.1\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003eThis limited production line is crafted out of a 33 layer VG10 damascus steel. These knives have a seriously sharp edge, excellent edge retention and a light center balanced feel. The handles on these knives are handcrafted out of desert ironwood, which is water-resistant and beautifully grained. Each knife is hand sharpened to ensure maximum sharpness out of the box. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Our Akira Saku line is made exclusively for Chubo, by blacksmith Shoji Yoshida in Shimabara, Kyushu. These knives are completely hand-forged and shaped from Blue Steel #2. Yoshida-san attaches soft iron ore completely by hand using no automation in the process, then leaves the blades unpolished in the kurouchi style that is typical of the region. This finish not only looks cool, but helps prevent oxidation of carbon steel. They are hand sharpened and finished with traditional octagonal oak handles.\\n\\nWhy we love them: Akira Saku knives have a cool rustic look and a super approachable price point for a first hand-forged Japanese Knives.\\n\\n*These handmade knives vary slightly in size and shape and do not fit standard wooden sayas.\\n\\nPlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\"}' data-sheets-userformat='{\"2\":829,\"3\":{\"1\":0},\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"11\":4,\"12\":0}'\u003e\u003cmeta charset=\"utf-8\"\u003ePetty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eDesert Ironwood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e80mm (3.1\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEdge \/ Bevel\u003c\/td\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/div\u003e\n\u003cspan\u003eDouble (50\/50)\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":353479131,"sku":"SAK-07260","price":219.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/Sugihara_paring.jpg?v=1630479781"},{"product_id":"sakai-takayuki-33-layer-damascus-gyutou-180mm-7-1","title":"Sakai Takayuki 33 Layer Damascus Gyutou 180mm (7.1\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cb\u003eDescription \u003c\/b\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eSakai Takayuki 33\u003cspan\u003e layer VG10 Damascus\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cem\u003e\u003c\/em\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\u003cspan\u003eA top selling line from the beginning, the Sakai Takayuki 33 Layer Collection is crafted from folded damascus steel with a VG10 cutting core. The blades are stain resistant, hold a great edge and are hand-hammered for added blade strength and quick food release. They are medium weight and impeccably finished with beautiful mahogany wood handles.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eWhy we love them: Sakai Takayuki 33 Layer is versatile, great looking and a top performer. This line is a solid choice for all levels of cooking experience and makes a wonderful gift.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eMahogany Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e180 mm (7.1\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBevel \/ Edge\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":604317321,"sku":"SAK-33G180","price":163.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/sak-33g180-front.jpg?v=1631254384"},{"product_id":"sakai-takayuki-33-layer-damascus-gyutou-210mm-8-2","title":"Sakai Takayuki 33 Layer Damascus Gyutou 210mm (8.2\")","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003e\u003cb\u003eDescription \u003c\/b\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eSakai Takayuki 33\u003cspan\u003e layer VG10 Damascus\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\u003cspan\u003eA top selling line from the beginning, the Sakai Takayuki 33 Layer Collection is crafted from folded damascus steel with a VG10 cutting core. The blades are stain resistant, hold a great edge and are hand-hammered for added blade strength and quick food release. They are medium weight and impeccably finished with beautiful mahogany wood handles.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eWhy we love them: Sakai Takayuki 33 Layer is versatile, great looking and a top performer. This line is a solid choice for all levels of cooking experience and makes a wonderful gift.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eMahogany Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e210 mm (8.2\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBevel \/ Edge\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":608052837,"sku":"SAK-33G210","price":179.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/sak-33g210-front.jpg?v=1631254653"},{"product_id":"sakai-takayuki-33-layer-damascus-gyutou-240mm-9-4","title":"Sakai Takayuki 33 Layer Damascus Gyutou 240mm (9.4\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cb\u003eDescription \u003c\/b\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eSakai Takayuki 33\u003cspan\u003e layer VG10 Damascus\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eA top selling line from the beginning, the Sakai Takayuki 33 Layer Collection is crafted from folded damascus steel with a VG10 cutting core. The blades are stain resistant, hold a great edge and are hand-hammered for added blade strength and quick food release. They are medium weight and impeccably finished with beautiful mahogany wood handles.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWhy we love them: Sakai Takayuki 33 Layer is versatile, great looking and a top performer. This line is a solid choice for all levels of cooking experience and makes a wonderful gift.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch6\u003e\u003c\/h6\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eMahogany Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e240 mm (9.4\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/div\u003e\n\u003cspan\u003eBevel \/ Edge\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":608064617,"sku":"SAK-33G240","price":206.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/sak-33g240-front.jpg?v=1631254627"},{"product_id":"sakai-takayuki-33-layer-damascus-nakiri-165mm-6-5","title":"Sakai Takayuki 33 Layer Damascus Nakiri 165mm (6.5\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cb\u003eDescription \u003c\/b\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eSakai Takayuki 33\u003cspan\u003e layer VG10 Damascus\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cem\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cem\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cem\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\u003cspan\u003eA top selling line from the beginning, the Sakai Takayuki 33 Layer Collection is crafted from folded damascus steel with a VG10 cutting core. The blades are stain resistant, hold a great edge and are hand-hammered for added blade strength and quick food release. They are medium weight and impeccably finished with beautiful mahogany wood handles.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eWhy we love them: Sakai Takayuki 33 Layer is versatile, great looking and a top performer. This line is a solid choice for all levels of cooking experience and makes a wonderful gift.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eMahogany Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e165mm (6.5\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e1.5 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/div\u003e\n\u003cspan\u003eBevel \/ Edge\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":608068541,"sku":"SAK-33N165","price":153.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/sak-33n165-front.jpg?v=1631255025"},{"product_id":"sakai-takayuki-33-layer-damascus-petty-150mm-5-9","title":"Sakai Takayuki 33 Layer Damascus Petty 150mm (5.9\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cb\u003eDescription \u003c\/b\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eSakai Takayuki 33\u003cspan\u003e layer VG10 Damascus\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\u003cspan\u003eA top selling line from the beginning, the Sakai Takayuki 33 Layer Collection is crafted from folded damascus steel with a VG10 cutting core. The blades are stain resistant, hold a great edge and are hand-hammered for added blade strength and quick food release. They are medium weight and impeccably finished with beautiful mahogany wood handles.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eWhy we love them: Sakai Takayuki 33 Layer is versatile, great looking and a top performer. This line is a solid choice for all levels of cooking experience and makes a wonderful gift.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Our Akira Saku line is made exclusively for Chubo, by blacksmith Shoji Yoshida in Shimabara, Kyushu. These knives are completely hand-forged and shaped from Blue Steel #2. Yoshida-san attaches soft iron ore completely by hand using no automation in the process, then leaves the blades unpolished in the kurouchi style that is typical of the region. This finish not only looks cool, but helps prevent oxidation of carbon steel. They are hand sharpened and finished with traditional octagonal oak handles.\\n\\nWhy we love them: Akira Saku knives have a cool rustic look and a super approachable price point for a first hand-forged Japanese Knives.\\n\\n*These handmade knives vary slightly in size and shape and do not fit standard wooden sayas.\\n\\nPlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\"}' data-sheets-userformat='{\"2\":829,\"3\":{\"1\":0},\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"11\":4,\"12\":0}'\u003e\u003cmeta charset=\"utf-8\"\u003ePetty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eMahogany Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e150mm (5.9\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.5 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/div\u003e\n\u003cspan\u003eBevel \/ Edge\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":608070365,"sku":"SAK-33P150","price":114.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/sak-33p150-front.jpg?v=1631255525"},{"product_id":"sakai-takayuki-33-layer-damascus-paring-80mm-3-1","title":"Sakai Takayuki 33 Layer Damascus Paring 80mm (3.1\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cb\u003eDescription \u003c\/b\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eSakai Takayuki 33\u003cspan\u003e layer VG10 Damascus\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\u003cspan\u003eA top selling line from the beginning, the Sakai Takayuki 33 Layer Collection is crafted from folded damascus steel with a VG10 cutting core. The blades are stain resistant, hold a great edge and are hand-hammered for added blade strength and quick food release. They are medium weight and impeccably finished with beautiful mahogany wood handles.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eWhy we love them: Sakai Takayuki 33 Layer is versatile, great looking and a top performer. This line is a solid choice for all levels of cooking experience and makes a wonderful gift.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Our Akira Saku line is made exclusively for Chubo, by blacksmith Shoji Yoshida in Shimabara, Kyushu. These knives are completely hand-forged and shaped from Blue Steel #2. Yoshida-san attaches soft iron ore completely by hand using no automation in the process, then leaves the blades unpolished in the kurouchi style that is typical of the region. This finish not only looks cool, but helps prevent oxidation of carbon steel. They are hand sharpened and finished with traditional octagonal oak handles.\\n\\nWhy we love them: Akira Saku knives have a cool rustic look and a super approachable price point for a first hand-forged Japanese Knives.\\n\\n*These handmade knives vary slightly in size and shape and do not fit standard wooden sayas.\\n\\nPlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\"}' data-sheets-userformat='{\"2\":829,\"3\":{\"1\":0},\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"11\":4,\"12\":0}'\u003e\u003cmeta charset=\"utf-8\"\u003ePetty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eMahogany Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e80mm (3.1\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.5 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/div\u003e\n\u003cspan\u003eBevel \/ Edge\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":608073077,"sku":"SAK-33P80","price":94.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/sak-33p80-front.jpg?v=1631255404"},{"product_id":"sakai-takayuki-33-layer-damascus-santoku-180mm-7-1","title":"Sakai Takayuki 33 Layer Damascus Santoku 180mm (7.1\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cb\u003eDescription \u003c\/b\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb\u003eSakai Takayuki 33 layer VG10 Damascus\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\u003cspan\u003eA top selling line from the beginning, the Sakai Takayuki 33 Layer Collection is crafted from folded damascus steel with a VG10 cutting core. The blades are stain resistant, hold a great edge and are hand-hammered for added blade strength and quick food release. They are medium weight and impeccably finished with beautiful mahogany wood handles.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eWhy we love them: Sakai Takayuki 33 Layer is versatile, great looking and a top performer. This line is a solid choice for all levels of cooking experience and makes a wonderful gift.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eSantoku, which means ‘three virtues’ in Japanese, is an all-purpose knife with a taller blade profile than a gyutou. Its three virtues are the knife’s ability to cut fish, meat and vegetables. Santoku have a flatter ‘belly’ than gyutou and can be used comfortably with an up and down chopping motion rather than a ‘rocking’ type cut.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eMahogany Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e180 mm (7.1\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/div\u003e\n\u003cspan\u003eBevel \/ Edge\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":608427569,"sku":"SAK-33S180","price":160.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/33layersantokufront_1.jpg?v=1633402029"},{"product_id":"sakai-takayuki-33-layer-damascus-sujihiki-240mm-9-4","title":"Sakai Takayuki 33 Layer Damascus Sujihiki 240mm (9.4\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cb\u003eDescription \u003c\/b\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eSakai Takayuki 33\u003cspan\u003e layer VG10 Damascus\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\u003cspan\u003eA top selling line from the beginning, the Sakai Takayuki 33 Layer Collection is crafted from folded damascus steel with a VG10 cutting core. The blades are stain resistant, hold a great edge and are hand-hammered for added blade strength and quick food release. They are medium weight and impeccably finished with beautiful mahogany wood handles.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eWhy we love them: Sakai Takayuki 33 Layer is versatile, great looking and a top performer. This line is a solid choice for all levels of cooking experience and makes a wonderful gift.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable border=\"0\" cellpadding=\"0\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eMahogany Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e240 mm (9.4\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/div\u003e\n\u003cspan\u003eBevel \/ Edge\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca title=\"Japanese chef knives\" href=\"https:\/\/www.chuboknives.com\/\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":608430117,"sku":"SAK-33S240","price":199.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/sak-33s240-front.jpg?v=1631255705"},{"product_id":"sakai-takayuki-33-layer-damascus-two-piece-set","title":"Sakai Takayuki 33 Layer Damascus Two Piece Set with Petty","description":"\u003ch6\u003eDescription \u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eSakai Takayuki 33\u003cspan\u003e layer VG10 Damascus\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e \u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp dir=\"ltr\"\u003e* 10% off the regular price of $283 when purchasing this set. Set includes:\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e1 Gyutou 210mm (8.2\")\u003c\/div\u003e\n\u003cdiv\u003e1 Petty 150mm (5.9\")\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\u003cspan\u003eA top selling line from the beginning, the Sakai Takayuki 33 Layer Collection is crafted from folded damascus steel with a VG10 cutting core. The blades are stain resistant, hold a great edge and are hand-hammered for added blade strength and quick food release. They are medium weight and impeccably finished with beautiful mahogany wood handles.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eWhy we love them: Sakai Takayuki 33 Layer is versatile, great looking and a top performer. This line is a solid choice for all levels of cooking experience and makes a wonderful gift.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" width=\"100%\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eMahogany Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e210 mm (8.2\") \/ 150mm (5.9\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan\u003eBevel \/ Edge\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":608439077,"sku":"SAK-33LSET2","price":263.7,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/33layer2pcset_1.jpg?v=1633405023"},{"product_id":"sakai-takayuki-33-layer-damascus-three-piece-set","title":"Sakai Takayuki 33 Layer Damascus Three Piece Set","description":"\u003ch6\u003e\u003cb\u003eDescription \u003c\/b\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eSakai Takayuki 33\u003cspan\u003e layer VG10 Damascus\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e* 10% off the regular price of $480 when purchasing this set. Set includes:\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e1 Gyutou 210mm (8.2\")\u003c\/div\u003e\n\u003cdiv\u003e1 Petty 150mm (5.9\")\u003c\/div\u003e\n\u003cdiv\u003e1 Sujihiki 240mm (9.4\")\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan\u003eA top selling line from the beginning, the Sakai Takayuki 33 Layer Collection is crafted from folded damascus steel with a VG10 cutting core. The blades are stain resistant, hold a great edge and are hand-hammered for added blade strength and quick food release. They are medium weight and impeccably finished with beautiful mahogany wood handles.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eWhy we love them: Sakai Takayuki 33 Layer is versatile, great looking and a top performer. This line is a solid choice for all levels of cooking experience and makes a wonderful gift.\u003c\/span\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable border=\"0\" cellpadding=\"0\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eMahogany Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e210 mm (8.2\") \/ 150mm (5.9\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003cspan\u003eBevel \/ Edge\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca title=\"Japanese chef knives\" href=\"https:\/\/www.chuboknives.com\/\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":655593241,"sku":"SAK-33LSET3","price":442.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/33Layer3pcset_1.jpg?v=1633405017"},{"product_id":"saji-r2-diamond-damascus-petty-150mm-5-9","title":"Saji Takeshi R2 Diamond Damascus Petty 150mm (5.9\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003eDescription \u003c\/h6\u003e\n\u003cp\u003eMaster Blacksmith Saji Takeshi’s forty years of knife crafting experience are exemplified in our Saji R2 Diamond Damascus line.  After building his reputation crafting Japan’s finest hunting blades, Saji has recently gained renown for the hand-forged kitchen knives he painstakingly produces in his Takefu City workshop.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eHis skill in mastering hard to work with steel is unparalleled, resulting in unique and beautiful designs.  Each step of the crafting process, from yake-ire to tempering, handling and sharpening is completed in house with the utmost attention to detail, resulting in high performing, exceptionally functional and exquisite pieces.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis line is made from R2 (SG2) powdered steel, with remarkable hardness and some of the best edge retention available.  Blades are thin behind the edge, with a slim blade profile from handle to tip.  Handles are crafted from cow bone and designed to fit snugly in the hand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Our Akira Saku line is made exclusively for Chubo, by blacksmith Shoji Yoshida in Shimabara, Kyushu. These knives are completely hand-forged and shaped from Blue Steel #2. Yoshida-san attaches soft iron ore completely by hand using no automation in the process, then leaves the blades unpolished in the kurouchi style that is typical of the region. This finish not only looks cool, but helps prevent oxidation of carbon steel. They are hand sharpened and finished with traditional octagonal oak handles.\\n\\nWhy we love them: Akira Saku knives have a cool rustic look and a super approachable price point for a first hand-forged Japanese Knives.\\n\\n*These handmade knives vary slightly in size and shape and do not fit standard wooden sayas.\\n\\nPlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\"}' data-sheets-userformat='{\"2\":829,\"3\":{\"1\":0},\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"11\":4,\"12\":0}'\u003e\u003cmeta charset=\"utf-8\"\u003ePetty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eCow Bone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e150 mm - (5.9\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.6 mm \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e63\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Saji Takeshi","offers":[{"title":"Default Title","offer_id":832594509,"sku":"SAJ-OP150","price":350.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/Saji_Petty_150_1.jpg?v=1573496545"},{"product_id":"saji-takeshi-r2-diamond-damascus-gyutou-210mm-8-2","title":"Saji Takeshi R2 Diamond Damascus Gyutou 210mm (8.2\")","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp\u003eMaster Blacksmith Saji Takeshi’s forty years of knife crafting experience are exemplified in our Saji R2 Diamond Damascus line.  After building his reputation crafting Japan’s finest hunting blades, Saji has recently gained renown for the hand-forged kitchen knives he painstakingly produces in his Takefu City workshop.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eHis skill in mastering hard to work with steel is unparalleled, resulting in unique and beautiful designs.  Each step of the crafting process, from yake-ire to tempering, handling and sharpening is completed in house with the utmost attention to detail, resulting in high performing, exceptionally functional and exquisite pieces.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis line is made from R2 (SG2) powdered steel, with remarkable hardness and some of the best edge retention available.  Blades are thin behind the edge, with a slim blade profile from handle to tip.  Handles are crafted from cow bone and designed to fit snugly in the hand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" width=\"100%\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eCow Bone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e210 mm - (8.2\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.6 mm \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e63\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Saji Takeshi","offers":[{"title":"Default Title","offer_id":846604325,"sku":"SAJ-OG210","price":465.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/Saji_Takeshi_Gyutou_210mm_1.jpg?v=1573496505"},{"product_id":"saji-takeshi-r2-diamond-damascus-gyutou-240mm-9-4","title":"Saji Takeshi R2 Diamond Damascus Gyutou 240mm (9.4\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003eDescription\u003c\/h6\u003e\n\u003cp dir=\"ltr\"\u003eMaster Blacksmith Saji Takeshi’s forty years of knife crafting experience are exemplified in our Saji R2 Diamond Damascus line.  After building his reputation crafting Japan’s finest hunting blades, Saji has recently gained renown for the hand-forged kitchen knives he painstakingly produces in his Takefu City workshop.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eHis skill in mastering hard to work with steel is unparalleled, resulting in unique and beautiful designs.  Each step of the crafting process, from yake-ire to tempering, handling and sharpening is completed in house with the utmost attention to detail, resulting in high performing, exceptionally functional and exquisite pieces.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis line is made from R2 (SG2) powdered steel, with remarkable hardness and some of the best edge retention available.  Blades are thin behind the edge, with a slim blade profile from handle to tip.  Handles are crafted from cow bone and designed to fit snugly in the hand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eCow Bone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e240 mm - (9.4\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.6 mm \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e63\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Saji Takeshi","offers":[{"title":"Default Title","offer_id":846616213,"sku":"SAJ-OG240","price":560.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/Saji_Takeshi_Gyutou_240mm_1.jpg?v=1573496535"},{"product_id":"saji-takeshi-r2-diamond-damascus-gyutou-180mm-7-1","title":"Saji Takeshi R2 Diamond Damascus Gyutou 180mm (7.1\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6 dir=\"ltr\"\u003e\u003cspan\u003eDescription \u003c\/span\u003e\u003c\/h6\u003e\n\u003cp dir=\"ltr\"\u003eMaster Blacksmith Saji Takeshi’s forty years of knife crafting experience are exemplified in our Saji R2 Diamond Damascus line.  After building his reputation crafting Japan’s finest hunting blades, Saji has recently gained renown for the hand-forged kitchen knives he painstakingly produces in his Takefu City workshop.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eHis skill in mastering hard to work with steel is unparalleled, resulting in unique and beautiful designs.  Each step of the crafting process, from yake-ire to tempering, handling and sharpening is completed in house with the utmost attention to detail, resulting in high performing, exceptionally functional and exquisite pieces.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis line is made from R2 (SG2) powdered steel, with remarkable hardness and some of the best edge retention available.  Blades are thin behind the edge, with a slim blade profile from handle to tip.  Handles are crafted from cow bone and designed to fit snugly in the hand.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eCow Bone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e180 mm - (7.1\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.6 mm \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e63\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Saji Takeshi","offers":[{"title":"Default Title","offer_id":846619405,"sku":"SAJ-OG180","price":435.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/Saji_Takeshi_Gyutou_180mm_1.jpg?v=1573496486"},{"product_id":"saji-takeshi-r2-diamond-damascus-sujihiki-240mm-9-4","title":"Saji Takeshi R2 Diamond Damascus Sujihiki 240mm (9.4\")","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription \u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003eMaster Blacksmith Saji Takeshi’s forty years of knife crafting experience are exemplified in our Saji R2 Diamond Damascus line.  After building his reputation crafting Japan’s finest hunting blades, Saji has recently gained renown for the hand-forged kitchen knives he painstakingly produces in his Takefu City workshop.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eHis skill in mastering hard to work with steel is unparalleled, resulting in unique and beautiful designs.  Each step of the crafting process, from yake-ire to tempering, handling and sharpening is completed in house with the utmost attention to detail, resulting in high performing, exceptionally functional and exquisite pieces.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis line is made from R2 (SG2) powdered steel, with remarkable hardness and some of the best edge retention available.  Blades are thin behind the edge, with a slim blade profile from handle to tip.  Handles are crafted from cow bone and designed to fit snugly in the hand.\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eCow Bone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e240 mm - (9.4\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.6 mm \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e63\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Saji Takeshi","offers":[{"title":"Default Title","offer_id":846621353,"sku":"SAJ-OSU240","price":575.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/Saji_Sujihiki_1.jpg?v=1573496564"},{"product_id":"copy-of-sakai-takayuki-45-layer-damascus-two-piece-santoku-set","title":"Sakai Takayuki 45 Layer Damascus Two Piece Santoku Set","description":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSakai Takayuki 45 layer VG10 Damascus\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e Save 10% off regular price of $328 when purchasing as a set.\u003c\/p\u003e\n\u003cp\u003eSet includes: Santoku 180mm (7.1\") \/ Petty 150mm (5.9\") \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSakai Takayuki's 45 Layer Damascus line features an AUS10 steel cutting core and hand-hammered \u003c\/span\u003e\u003cem\u003etsuchimi\u003c\/em\u003e\u003cspan\u003e finish for added strength and quick food release. Beautiful octagonal walnut handles are paired with the thin blade to create a light center-balanced feel, and is comfortable in the hand even after long hours of use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhy we love them: Sakai Takayuki 45 Layer Damascus is an all around great performing knife and a perfect choice if you've never used a wa-handled knife before.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eSpecifications\u003c\/h4\u003e\n\u003ctable cellpadding=\"0\" cellspacing=\"0\" border=\"0\" width=\"100%\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eWalnut \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e180 mm (7.1\") \/ 150mm (5.9\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.8 mm \/ 1.6 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm \/ 0.6 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBevel \/ Edge\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003e\u003cbr\u003e\u003c\/h4\u003e\n\u003ch4\u003eUse \u0026amp; Care\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foodsUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca title=\"Japanese chef knives\" href=\"https:\/\/www.chuboknives.com\/\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":21498318148,"sku":"SAK-45SETSAN","price":295.2,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/45L2pcsantoku.jpg?v=1762420987"},{"product_id":"sakai-takayuki-33-layer-damascus-wa-gyutou-210mm-8-2","title":"Sakai Takayuki 33 Layer Damascus Wa-Gyutou 210mm (8.2\")","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eDescription \u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eSakai Takayuki 33\u003cspan\u003e layer VG10 Damascus\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eA top selling line from the beginning, the Sakai Takayuki 33 Layer Collection is crafted from folded damascus steel with a VG10 cutting core. The blades are stain resistant, hold a great edge and are hand-hammered for added blade strength and quick food release. The wa collection is finished with beautiful Japanese Zelkova wood handles and mahogany bolsters. \u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eWhy we love them: Sakai Takayuki 33 Layer is great looking and a top performer. This line is a solid choice for all levels of cooking experience and makes a wonderful gift.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eZelkova Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e210 mm (8.2\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBevel \/ Edge\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":19638127394914,"sku":"SAK-W33G210","price":191.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/1b938734-729d-4d8f-8f25-108dc67c4f13.jpg?v=1785391432"},{"product_id":"sakai-takayuki-33-layer-damascus-wa-steak-petty-120mm-4-7","title":"Sakai Takayuki 33 Layer Damascus Wa-Steak Petty 120mm (4.7\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003eDescription \u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eSakai Takayuki 33\u003cspan\u003e layer VG10 Damascus\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eA top selling line from the beginning, the Sakai Takayuki 33 Layer Collection is crafted from folded damascus steel with a VG10 cutting core. The blades are stain resistant, hold a great edge and are hand-hammered for added blade strength and quick food release. The wa collection is finished with beautiful Japanese Zelkova wood handles and mahogany bolsters. \u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eWhy we love them: Why we love them: Sakai Takayuki 33 Layer is great looking and a top performer. This line is a solid choice for all levels of cooking experience and makes a great gift.\u003c\/span\u003e\u003c\/div\u003e\n\u003ch6\u003e\u003cbr\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Our Akira Saku line is made exclusively for Chubo, by blacksmith Shoji Yoshida in Shimabara, Kyushu. These knives are completely hand-forged and shaped from Blue Steel #2. Yoshida-san attaches soft iron ore completely by hand using no automation in the process, then leaves the blades unpolished in the kurouchi style that is typical of the region. This finish not only looks cool, but helps prevent oxidation of carbon steel. They are hand sharpened and finished with traditional octagonal oak handles.\\n\\nWhy we love them: Akira Saku knives have a cool rustic look and a super approachable price point for a first hand-forged Japanese Knives.\\n\\n*These handmade knives vary slightly in size and shape and do not fit standard wooden sayas.\\n\\nPlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\"}' data-sheets-userformat='{\"2\":829,\"3\":{\"1\":0},\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"11\":4,\"12\":0}'\u003e\u003cmeta charset=\"utf-8\"\u003ePetty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eZelkova Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e120mm (4.7\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBevel \/ Edge\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":19638169665634,"sku":"SAK-W33STK","price":109.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/sak-w33stk-front_1.jpg?v=1631256414"},{"product_id":"sakai-takayuki-33-layer-damascus-wa-steak-petty-120mm-4-7-4-pc-set","title":"Sakai Takayuki 33 Layer Damascus Wa-Steak Petty 120mm (4.7\") - 4 pc set","description":"\u003ch6\u003eDescription \u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eSakai Takayuki 33\u003cspan\u003e layer VG10 Damascus\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv\u003eSave 10% off the $436 retail price when buying as a set of four.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eA top selling line from the beginning, the Sakai Takayuki 33 Layer Collection is crafted from folded damascus steel with a VG10 cutting core. The blades are stain resistant, hold a great edge and are hand-hammered for added blade strength and quick food release. The wa collection is finished with beautiful Japanese Zelkova wood handles and mahogany bolsters. \u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eWhy we love them: Sakai Takayuki 33 Layer is great looking and a top performer. This line is a solid choice for all levels of cooking experience and makes a great gift.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003ePetty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eZelkova Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e120mm (4.7\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBevel \/ Edge\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":19638191652962,"sku":"SAK-W33STKSET","price":392.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/wasteakset.jpg?v=1633402375"},{"product_id":"sakai-takayuki-33-layer-damascus-wa-petty-150mm-5-9","title":"Sakai Takayuki 33 Layer Damascus Wa-Petty 150mm (5.9\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003eDescription \u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eSakai Takayuki 33\u003cspan\u003e layer VG10 Damascus\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan\u003eA top selling line from the beginning, the Sakai Takayuki 33 Layer Collection is crafted from folded damascus steel with a VG10 cutting core. The blades are stain resistant, hold a great edge and are hand-hammered for added blade strength and quick food release. The wa collection is finished with beautiful Japanese Zelkova wood handles and mahogany bolsters.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eWhy we love them: Sakai Takayuki 33 Layer is great looking and a top performer. This line is a solid choice for all levels of cooking experience and makes a wonderful gift.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Our Akira Saku line is made exclusively for Chubo, by blacksmith Shoji Yoshida in Shimabara, Kyushu. These knives are completely hand-forged and shaped from Blue Steel #2. Yoshida-san attaches soft iron ore completely by hand using no automation in the process, then leaves the blades unpolished in the kurouchi style that is typical of the region. This finish not only looks cool, but helps prevent oxidation of carbon steel. They are hand sharpened and finished with traditional octagonal oak handles.\\n\\nWhy we love them: Akira Saku knives have a cool rustic look and a super approachable price point for a first hand-forged Japanese Knives.\\n\\n*These handmade knives vary slightly in size and shape and do not fit standard wooden sayas.\\n\\nPlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\"}' data-sheets-userformat='{\"2\":829,\"3\":{\"1\":0},\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"11\":4,\"12\":0}'\u003e\u003cmeta charset=\"utf-8\"\u003ePetty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ctable width=\"100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eZelkova Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e210mm (8.2\") \/ 150mm (5.9\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBevel \/ Edge\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31844382703714,"sku":"SAK-W33P150","price":139.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/sak-w33p150-front.jpg?v=1631256171"},{"product_id":"sakai-takayuki-33-layer-damascus-wa-gyutou-and-petty-set-1","title":"Sakai Takayuki 33 Layer Damascus Wa-Gyutou and Petty Set","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003eDescription \u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eSakai Takayuki 33\u003cspan\u003e layer VG10 Damascus\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan\u003eA top selling line from the beginning, the Sakai Takayuki 33 Layer Collection is crafted from folded damascus steel with a VG10 cutting core. The blades are stain resistant, hold a great edge and are hand-hammered for added blade strength and quick food release. The wa collection is finished with beautiful Japanese Zelkova wood handles and mahogany bolsters.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eWhy we love them: Sakai Takayuki 33 Layer is great looking and a top performer. This line is a solid choice for all levels of cooking experience and makes a wonderful gift.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch6\u003e\u003c\/h6\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ctable cellpadding=\"0\" cellspacing=\"0\" border=\"0\" width=\"100%\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eZelkova Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e210mm (8.2\") \/ 150mm (5.9\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBevel \/ Edge\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca title=\"Japanese chef knives\" href=\"https:\/\/www.chuboknives.com\/\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31845727404130,"sku":"SAK-W33SET","price":293.4,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/33LayerWagyutoupetty2pcset_1.jpg?v=1633402381"},{"product_id":"sakai-takayuki-stag-sugihara-damascus-gyutou-210mm-8-2","title":"Sakai Takayuki Stag Sugihara Damascus Gyutou 210mm (8.2\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eDescription\u003c\/p\u003e\n\u003cp\u003eThis limited production line is crafted out of a 33 layer VG10 damascus steel. These knives have a seriously sharp edge, excellent edge retention and a light center balanced feel. The beautiful handles on these knives are hand crafted out of stag antler and each knife is hand sharpened to ensure maximum sharpness out of the box. \u003c\/p\u003e\n\u003cp\u003eEach knife includes a magnolia knife sheath.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eStag Antler\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e8.2\" (210 mm)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEdge \/ Bevel\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32019561283682,"sku":"SAK-07485","price":329.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/StagGyutou210front.jpg?v=1636622219"},{"product_id":"sakai-takayuki-33-layer-damascus-chinese-cleaver-195mm-7-7","title":"Sakai Takayuki 33 Layer Damascus Chinese Cleaver 195mm (7.7\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cb\u003eDescription \u003c\/b\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eSakai Takayuki 33\u003cspan\u003e layer VG10 Damascus\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eA top selling line from the beginning, the Sakai Takayuki 33 Layer Collection is crafted from folded damascus steel with a VG10 cutting core. The blades are stain resistant, hold a great edge and are hand-hammered for added blade strength and quick food release. They are medium weight and impeccably finished with beautiful mahogany wood handles.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eWhy we love them: Sakai Takayuki 33 Layer is versatile, great looking and a top performer. This line is a solid choice for all levels of cooking experience and makes a wonderful gift.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable border=\"0\" cellpadding=\"0\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eMahogany Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e240 mm (9.4\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cdiv\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/div\u003e\n\u003cspan\u003eBevel \/ Edge\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca title=\"Japanese chef knives\" href=\"https:\/\/www.chuboknives.com\/\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":32054772007010,"sku":"SAK-33CL","price":308.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/9d9f5bd0-0880-4d6e-952d-ae5f33c88ab5.jpg?v=1720595451"},{"product_id":"sakai-takayuki-stag-sugihara-damascus-gyutou-240mm-9-4","title":"Sakai Takayuki Stag Sugihara Damascus Gyutou 240mm (9.4\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eDescription\u003c\/p\u003e\n\u003cp\u003eThis limited production line is crafted out of a 33 layer VG10 damascus steel. These knives have a seriously sharp edge, excellent edge retention and a light center balanced feel. The beautiful handles on these knives are hand crafted out of stag antler and each knife is hand sharpened to ensure maximum sharpness out of the box. \u003c\/p\u003e\n\u003cp\u003eEach knife includes a magnolia knife sheath.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eStag Antler\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e9.4\" (240 mm)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEdge \/ Bevel\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":39469360840802,"sku":"SAK-07486","price":369.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/Stagg240front.jpg?v=1636622583"},{"product_id":"sakai-takayuki-stag-sugihara-damascus-petty-150mm-5-9","title":"Sakai Takayuki Stag Sugihara Damascus Petty 150mm (5.9\")","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eDescription\u003c\/p\u003e\n\u003cp\u003eThis limited production line is crafted out of a 33 layer VG10 damascus steel. These knives have a seriously sharp edge, excellent edge retention and a light center balanced feel. The beautiful handles on these knives are hand crafted out of stag antler and each knife is hand sharpened to ensure maximum sharpness out of the box. \u003c\/p\u003e\n\u003cp\u003eEach knife includes a magnolia knife sheath.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"Our Akira Saku line is made exclusively for Chubo, by blacksmith Shoji Yoshida in Shimabara, Kyushu. These knives are completely hand-forged and shaped from Blue Steel #2. Yoshida-san attaches soft iron ore completely by hand using no automation in the process, then leaves the blades unpolished in the kurouchi style that is typical of the region. This finish not only looks cool, but helps prevent oxidation of carbon steel. They are hand sharpened and finished with traditional octagonal oak handles.\\n\\nWhy we love them: Akira Saku knives have a cool rustic look and a super approachable price point for a first hand-forged Japanese Knives.\\n\\n*These handmade knives vary slightly in size and shape and do not fit standard wooden sayas.\\n\\nPlease note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.\"}' data-sheets-userformat='{\"2\":829,\"3\":{\"1\":0},\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":0}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"11\":4,\"12\":0}'\u003e\u003cmeta charset=\"utf-8\"\u003ePetty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eStag Antler\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e150mm (5.9\")\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEdge \/ Bevel\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":39469363298402,"sku":"SAK-07482","price":286.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/stagpettyfront.jpg?v=1636623195"},{"product_id":"sakai-takayuki-stag-sugihara-damascus-kengata-gyutou-190mm","title":"Sakai Takayuki Stag Sugihara Damascus Kengata Gyutou 190mm","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eDescription\u003c\/p\u003e\n\u003cp\u003eThis limited production line is crafted out of a 33 layer VG10 damascus steel. These knives have a seriously sharp edge, excellent edge retention and a light center balanced feel. The beautiful handles on these knives are hand crafted out of stag antler and each knife is hand sharpened to ensure maximum sharpness out of the box. \u003c\/p\u003e\n\u003cp\u003eEach knife includes a magnolia knife sheath.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.\u003c\/p\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eStag Antler\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e7.5\" (190 mm)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.9 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEdge \/ Bevel\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":39478929686626,"sku":"SAK-07489","price":328.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/KengataStagfront.jpg?v=1650438088"},{"product_id":"sakai-takayuki-33-layer-damascus-wa-gyutou-240mm-9-4","title":"Sakai Takayuki 33 Layer Damascus Wa-Gyutou 240mm (9.4\")","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003eDescription \u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eSakai Takayuki 33\u003cspan\u003e layer VG10 Damascus\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eA top selling line from the beginning, the Sakai Takayuki 33 Layer Collection is crafted from folded damascus steel with a VG10 cutting core. The blades are stain resistant, hold a great edge and are hand-hammered for added blade strength and quick food release. The wa collection is finished with beautiful Japanese Zelkova wood handles and mahogany bolsters. \u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eWhy we love them: Sakai Takayuki 33 Layer is great looking and a top performer. This line is a solid choice for all levels of cooking experience and makes a wonderful gift.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eZelkova Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e240 mm (9.4\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBevel \/ Edge\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":40208001761378,"sku":"SAK-W33G240","price":195.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/w33g240f.jpg?v=1677650839"},{"product_id":"sakai-takayuki-sugihara-damascus-gyutou-240mm-9-4","title":"Sakai Takayuki Sugihara Damascus Gyutou 240mm (9.4\")","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003eThis limited production line is crafted out of a 33 layer VG10 damascus steel. These knives have a seriously sharp edge, excellent edge retention and a light center balanced feel. The handles on these knives are handcrafted out of desert ironwood, which is water-resistant and beautifully grained. Each knife is hand sharpened to ensure maximum sharpness out of the box. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.\u003c\/p\u003e\n\u003ch6\u003e\u003cspan class=\"Apple-style-span\" style=\"font-weight: bold;\"\u003eSpecifications\u003c\/span\u003e\u003c\/h6\u003e\n\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eDesert Ironwood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e9.4\" (240 mm)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEdge \/ Bevel\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":40234749296738,"sku":"SAK-7266","price":384.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/products\/04.SakaiTakayukiSugiharaGyutou240mm07416_front.jpg?v=1674564411"},{"product_id":"sakai-takayuki-coreless-damascus-ko-bunka-135mm","title":"Sakai Takayuki Coreless Damascus Ko-bunka 135mm","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis beautiful limited edition Ko-Bunka from Sakai Takayuki is forged out of a VG10 \/ VG2 Coreless Damascus Steel. Besides its impressive appearance, Coreless Damascus steels\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003ehave excellent\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eedge retention, due to the two steel types abrading and fatiguing at two different rates.  This causes a a microscopically rough edge with sawtooth-like properties that create a really good cutting surface on the edge of the blade. These knife are hand sharpened and finished with a wa-style Wenge wood handle.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eOriginally a knife for home cooks, bunkas are a cross between a santoku and nakiri with a pointed tip. They are very popular with chefs right now, thanks to their all purpose functionality, compact shape and pointed edge, which is useful for cross hatching produce like eggplants or king oyster mushrooms.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv class=\"yj6qo ajU\"\u003e\n\u003cdiv class=\"ajR\" role=\"button\" aria-label=\"Hide expanded content\" data-tooltip=\"Hide expanded content\" tabindex=\"0\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"ajR\" role=\"button\" aria-label=\"Hide expanded content\" data-tooltip=\"Hide expanded content\" tabindex=\"0\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eWenge\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e135 mm (5.3\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.8 mm \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.9 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBevel \/ Edge\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eWeight\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003e110 grams\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade Height at heel\u003c\/td\u003e\n\u003ctd\u003e47mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003e\u003c\/h4\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":40510223712354,"sku":"SAK-14417","price":219.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/coreless135front.jpg?v=1699330967"},{"product_id":"sakai-takayuki-coreless-damascus-bunka-195mm","title":"Sakai Takayuki Coreless Damascus Bunka 195mm","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch6\u003e\u003cspan\u003eDescription\u003c\/span\u003e\u003c\/h6\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThis beautiful limited edition Bunka from Sakai Takayuki is forged out of a VG10 \/ VG2 Coreless Damascus Steel. Besides it's impressive appearance, Coreless Damascus steels\u003cspan\u003e \u003c\/span\u003ehave excellent\u003cspan\u003e \u003c\/span\u003eedge retention, due to the two steel types abrading and fatiguing at two different rates.  This causes a a microscopically rough edge with sawtooth-like properties that create a really good cutting surface on the edge of the blade. These knife are hand sharpened and finished with a wa-style Wenge wood handle.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eOriginally a knife for home cooks, bunkas are a cross between a santoku and nakiri with a pointed tip. They are very popular with chefs right now, thanks to their all purpose functionality, compact shape and pointed edge, which is useful for cross hatching produce like eggplants or king oyster mushrooms.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"yj6qo ajU\"\u003e\n\u003cdiv class=\"ajR\" role=\"button\" aria-label=\"Hide expanded content\" data-tooltip=\"Hide expanded content\" tabindex=\"0\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" cellspacing=\"0\" cellpadding=\"0\" border=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eWenge\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e195 mm (7.6\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.8 mm \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.9 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBevel \/ Edge\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eWeight\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd\u003e230 grams\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade Height at heel\u003c\/td\u003e\n\u003ctd\u003e76mm \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch4\u003e\u003cbr\u003e\u003c\/h4\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":40510223810658,"sku":"SAK-14418","price":349.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/Coreless195front.jpg?v=1699927574"},{"product_id":"sakai-takayuki-17-layer-petty-135mm","title":"Sakai Takayuki 17 layer Damascus Petty 135mm","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003e\u003cb\u003eDescription \u003c\/b\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eSakai Takayuki 17 \u003cspan\u003elayer VG10 Damascus\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-start=\"88\" data-end=\"535\"\u003eThe Sakai Takayuki 17 Layer Collection features folded Damascus steel with an AUS10 cutting core—an excellent all-around steel prized for its edge retention, strength, durability, and stain resistance. Each blade is hand-hammered to enhance food release, improve structural integrity, and showcase its artisanal character. Medium in weight and finished with sleek black wood handles, these knives offer a refined balance of performance and beauty.\u003c\/p\u003e\n\u003cp data-start=\"537\" data-end=\"765\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"537\" data-end=\"558\"\u003eWhy we love them:\u003c\/strong\u003e The 17 Layer Collection is versatile, visually striking, and exceptionally reliable. It’s a smart choice for cooks of any skill level and an impressive gift for anyone who appreciates quality craftsmanship.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ePetty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003ePressed Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e135 mm (5.3\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBevel \/ Edge\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":42292872478818,"sku":"SAK-14177","price":118.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/17pettyfront.jpg?v=1762413661"},{"product_id":"sakai-takayuki-17-layer-santoku-180mm","title":"Sakai Takayuki 17 layer Damascus Santoku 180mm","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003e\u003cb\u003eDescription \u003c\/b\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eSakai Takayuki 17\u003cspan\u003e layer VG10 Damascus\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-end=\"535\" data-start=\"88\"\u003eThe Sakai Takayuki 17 Layer Collection features folded Damascus steel with an AUS10 cutting core—an excellent all-around steel prized for its edge retention, strength, durability, and stain resistance. Each blade is hand-hammered to enhance food release, improve structural integrity, and showcase its artisanal character. Medium in weight and finished with sleek black wood handles, these knives offer a refined balance of performance and beauty.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"765\" data-start=\"537\"\u003e\u003cstrong data-end=\"558\" data-start=\"537\"\u003eWhy we love them:\u003c\/strong\u003e The 17 Layer Collection is versatile, visually striking, and exceptionally reliable. It’s a smart choice for cooks of any skill level and an impressive gift for anyone who appreciates quality craftsmanship.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSantoku, which means ‘three virtues’ in Japanese, is an all-purpose knife with a taller blade profile than a gyutou. Its three virtues are the knife’s ability to cut fish, meat and vegetables. Santoku have a flatter ‘belly’ than gyutou and can be used comfortably with an up and down chopping motion rather than a ‘rocking’ type cut.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003ePressed Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e180 mm (7.1\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBevel \/ Edge\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":42292876804194,"sku":"SAK-14178","price":164.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/17layerfrontg.jpg?v=1762413643"},{"product_id":"sakai-takayuki-17-layer-gyutou-210mm","title":"Sakai Takayuki 17 layer Damascus Gyutou 210mm","description":"\u003ch6\u003e\u003cb\u003eDescription \u003c\/b\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eSakai Takayuki 17\u003cspan\u003e layer VG10 Damascus\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-start=\"88\" data-end=\"535\"\u003eThe Sakai Takayuki 17 Layer Collection features folded Damascus steel with an AUS10 cutting core—an excellent all-around steel prized for its edge retention, strength, durability, and stain resistance. Each blade is hand-hammered to enhance food release, improve structural integrity, and showcase its artisanal character. Medium in weight and finished with sleek black wood handles, these knives offer a refined balance of performance and beauty.\u003c\/p\u003e\n\u003cp data-start=\"537\" data-end=\"765\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong data-start=\"537\" data-end=\"558\"\u003eWhy we love them:\u003c\/strong\u003e The 17 Layer Collection is versatile, visually striking, and exceptionally reliable. It’s a smart choice for cooks of any skill level and an impressive gift for anyone who appreciates quality craftsmanship.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003ePressed Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e210 mm (8.2\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBevel \/ Edge\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":42292878180450,"sku":"SAK-14180","price":176.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/17lgfront.jpg?v=1762406491"},{"product_id":"sakai-takayuki-17-layer-damascus-two-piece-set","title":"Sakai Takayuki 17 layer Damascus Two Piece Set","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003e\u003cb\u003eDescription \u003c\/b\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eSakai Takayuki 17\u003cspan\u003e layer VG10 Damascus\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-end=\"535\" data-start=\"88\"\u003eThe Sakai Takayuki 17 Layer Collection features folded Damascus steel with an AUS10 cutting core—an excellent all-around steel prized for its edge retention, strength, durability, and stain resistance. Each blade is hand-hammered to enhance food release, improve structural integrity, and showcase its artisanal character. Medium in weight and finished with sleek black wood handles, these knives offer a refined balance of performance and beauty.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"765\" data-start=\"537\"\u003e\u003cstrong data-end=\"558\" data-start=\"537\"\u003eWhy we love them:\u003c\/strong\u003e The 17 Layer Collection is versatile, visually striking, and exceptionally reliable. It’s a smart choice for cooks of any skill level and an impressive gift for anyone who appreciates quality craftsmanship.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eSet includes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGyutou 210mm (8.2\") and Petty 150mm (5.9\")\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSave 10% when purchasing as a set.\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable cellpadding=\"0\" cellspacing=\"0\" border=\"0\" width=\"100%\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003ePressed Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e210 mm (8.2\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBevel \/ Edge\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca title=\"Japanese chef knives\" href=\"https:\/\/www.chuboknives.com\/\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":42296654725218,"sku":"SAK-17LSET","price":264.6,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/SakaiTakayuki17LayerGyutoupettysetcopy.jpg?v=1762492837"},{"product_id":"sakai-takayuki-33-layer-damascus-kengata-gyutou-190mm-7-5","title":"Sakai Takayuki 33 Layer Damascus Kengata Gyutou 190mm (7.5\")","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch6\u003e\u003cb\u003eDescription \u003c\/b\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan\u003eSakai Takayuki 33\u003cspan\u003e layer VG10 Damascus\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv\u003e\u003cspan\u003eA top selling line from the beginning, the Sakai Takayuki 33 Layer Collection is crafted from folded damascus steel with a VG10 cutting core. The blades are stain resistant, hold a great edge and are hand-hammered for added blade strength and quick food release. They are medium weight and impeccably finished with beautiful mahogany wood handles.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eWhy we love them: Sakai Takayuki 33 Layer is versatile, great looking and a top performer. This line is a solid choice for all levels of cooking experience and makes a wonderful gift.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eAbout this shape\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eGyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch6\u003eSpecifications\u003c\/h6\u003e\n\u003ctable width=\"100%\" border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n\u003ccolgroup\u003e \u003ccol width=\"50%\"\u003e \u003ccol width=\"50%\"\u003e \u003c\/colgroup\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eMahogany Wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e190 mm (7.5\")\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at spine\u003c\/td\u003e\n\u003ctd\u003e1.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness at tip\u003c\/td\u003e\n\u003ctd\u003e0.7 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness (Rockwell scale)\u003c\/td\u003e\n\u003ctd\u003e60\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBevel \/ Edge\u003c\/td\u003e\n\u003ctd\u003eDouble (50\/50)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch6\u003eUse \u0026amp; Care\u003c\/h6\u003e\n\u003cul\u003e\n\u003cli\u003eHandwash in warm water and towel dry\u003c\/li\u003e\n\u003cli\u003eDo not cut frozen foods\u003c\/li\u003e\n\u003cli\u003eUse a sharpening stone, not a honing steel, to re-sharpen your \u003ca href=\"https:\/\/www.chuboknives.com\/\" title=\"Japanese chef knives\"\u003eJapanese chef knives\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":42574420312162,"sku":"SAK-33KG190","price":172.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0152\/1581\/files\/sakaitakayuki33layerKengatagyutou.jpg?v=1771305731"}],"url":"https:\/\/www.chuboknives.com\/collections\/damascus-knives.oembed","provider":"Chubo Knives","version":"1.0","type":"link"}