Sakai Takayuki 45 Layer Damascus Wa Santoku 180mm (7.1")
$156.00
Sakai Takayuki 45 layer Damascus 180mm
Sakai Takayuki's 45 Layer Damascus line features an AUS10 stainless steel cutting core and a hand-hammered tsuchimi finish for added strength and quick food release. Beautiful octagonal walnut Wa handles are paired with a thin blade width to create a light center-balanced feel that is comfortable in the hand even after long hours of use.
About this shape
Santoku, which means ‘three virtues’ in Japanese, is an all-purpose knife with a taller blade profile than a gyuto. Its three virtues are the knife’s ability to cut fish, meat, and vegetables. Santoku knives have a flatter ‘belly’ than gyuto and can be used comfortably with an up and down chopping motion rather than a ‘rocking’ type cut.
Why we love them: The Sakai Takayuki 45 Layer Damascus Santoku is an all-around great knife and its Damascus steel construction looks extremely beautiful, while maintaining precision and superior edge retention. Sakai Takayuki Santoku kitchen knives offer versatile functionality and are a perfect choice if you've never used a wa-handled knife before.
- Specifications
| Handle material | Walnut |
| Blade length | 180 mm (7.1") |
| Thickness at spine | 1.8 mm |
| Thickness at tip | 0.7 mm |
| Hardness (Rockwell scale) | 60 |
| Bevel / Edge | Double (50/50) |
Use & Care
-
Hand wash in warm water and towel dry
-
Do not cut frozen foods
-
Use a sharpening stone for knife sharpening
Do not use a honing steel with Japanese chef knives
Specifications
| Handle material | Walnut |
| Blade length | 180 mm (7.1") |
| Thickness at spine | 1.8 mm |
| Thickness at tip | 0.7 mm |
| Hardness (Rockwell scale) | 60 |
| Bevel / Edge | Double (50/50) |
Use & Care
-
Hand wash in warm water and towel dry
-
Do not cut frozen foods
-
Use a sharpening stone for knife sharpening
Do not use a honing steel with Japanese chef knives