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Sakai Takayuki 33 Layer Damascus Santoku 180mm (7.1")
Sakai Takayuki 33 Layer Damascus Santoku 180mm (7.1")
Sakai Takayuki 33 Layer Damascus Santoku 180mm (7.1")

Sakai Takayuki

Sakai Takayuki 33 Layer Damascus Santoku 180mm (7.1")
$160.00
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  • Description 
  • Specifications
  • Use & Care

Sakai Takayuki 33 layer VG10 Damascus

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.

About this shape

Santoku, 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.


Handle material Mahogany Wood
Blade length 180 mm (7.1")
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

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.

About this shape

Santoku, 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.


Specifications

Handle material Mahogany Wood
Blade length 180 mm (7.1")
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