Sakai Takayuki 33 Layer Damascus Wa-Gyutou 210mm (8.2")
Sakai Takayuki 33 Layer Damascus Wa-Gyutou 210mm (8.2")
Sakai Takayuki 33 Layer Damascus Wa-Gyutou 210mm (8.2")

Sakai Takayuki

Sakai Takayuki 33 Layer Damascus Wa-Gyutou 210mm (8.2")

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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. The wa collection is finished with beautiful Japanese Zelkova wood handles and mahogany bolsters.
Why we love them: Sakai Takayuki 33 Layer is 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 Zelkova Wood
Blade length 210 mm (8.2")
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. The wa collection is finished with beautiful Japanese Zelkova wood handles and mahogany bolsters.
Why we love them: Sakai Takayuki 33 Layer is 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 Zelkova Wood
Blade length 210 mm (8.2")
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