Sakai Takayuki 45 Layer Damascus Two Piece Gyutou Set
Sakai Takayuki 45 Layer Damascus Two Piece Gyutou Set
Sakai Takayuki 45 Layer Damascus Two Piece Gyutou Set
Sakai Takayuki 45 Layer Damascus Two Piece Gyutou Set

Sakai Takayuki

Sakai Takayuki 45 Layer Damascus Two Piece Gyutou Set

$305.10

$339.00

(10% OFF)
+

Save 10% off regular price of $339 when purchasing as a set.

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

 

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") / 150mm (5.9")
Thickness at spine 1.8 mm / 1.6 mm
Thickness at tip 0.7 mm / 0.6 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'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") / 150mm (5.9")
Thickness at spine 1.8 mm / 1.6 mm
Thickness at tip 0.7 mm / 0.6 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