Sakai Takayuki 33 Layer Damascus Two Piece Set with Petty

Sakai Takayuki

Sakai Takayuki 33 Layer Damascus Two Piece Set with Petty

$228.60

$254.00

(10% OFF)
+

Sakai Takayuki 33 layer VG10 Damascus 

* 10% off the regular price of $254 when purchasing this set. Set includes:

1 Gyutou 210mm (8.2")
1 Petty 150mm (5.9")
A 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.

Why 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.
Handle material Mahogany Wood
Blade length 210 mm (8.2") / 150mm (5.9")
Thickness at spine 1.7 mm
Thickness at tip 0.7 mm
Hardness (Rockwell scale) 60
Bevel / Edge
Double (50/50)
  • Handwash in warm water and towel dry
  • Do not cut frozen foods
  • Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives

Description 

Sakai Takayuki 33 layer VG10 Damascus 

* 10% off the regular price of $254 when purchasing this set. Set includes:

1 Gyutou 210mm (8.2")
1 Petty 150mm (5.9")
A 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.

Why 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.

Specifications

Handle material Mahogany Wood
Blade length 210 mm (8.2") / 150mm (5.9")
Thickness at spine 1.7 mm
Thickness at tip 0.7 mm
Hardness (Rockwell scale) 60
Bevel / Edge
Double (50/50)

Use & Care

  • Handwash in warm water and towel dry
  • Do not cut frozen foods
  • Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives