- Description
- Specifications
- Use & Care
Sakai Takayuki 33 layer VG10 Damascus
* 10% off the regular price of $433 when purchasing this set. Set includes:
1 Gyutou 210mm (8.2")
1 Petty 150mm (5.9")
1 Sujihiki 240mm (9.4")
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 $433 when purchasing this set. Set includes:
1 Gyutou 210mm (8.2")
1 Petty 150mm (5.9")
1 Sujihiki 240mm (9.4")
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