Sakai Takayuki 45 Layer Damascus Three Piece Set

Sakai Takayuki

Sakai Takayuki 45 Layer Damascus Three Piece Set

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Save 10% off regular price of $467 when purchasing as a set.

Set includes: Gyutou 210mm (8.2") / Sujihiki 240mm (9.4") / Petty 150mm (5.9")

Sakai Takayuki 45 layer VG10 Damascus

Sakai Takayuki's 45 Layer Damascus line features an AUS10 steel cutting core and hand-hammered tsuchimi 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.

Why 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.

Handle material Walnut
Blade length 210 mm (8.2") / 240mm (9.4") / 150mm (5.9") 
Thickness at spine 1.8 mm / 1.8 mm /  1.6 mm
Thickness at tip 0.7 mm / 0.7 mm / 0.6mm
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 45 layer VG10 Damascus

Sakai Takayuki's 45 Layer Damascus line features an AUS10 steel cutting core and hand-hammered tsuchimi 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.

Why 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.

Specifications

Handle material Walnut
Blade length 210 mm (8.2") / 240mm (9.4") / 150mm (5.9") 
Thickness at spine 1.8 mm / 1.8 mm /  1.6 mm
Thickness at tip 0.7 mm / 0.7 mm / 0.6mm
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