Sakai Takayuki Uzushio Damascus Yanagi with Stag Handle 270mm (10.5")
Sakai Takayuki Uzushio Damascus Yanagi with Stag Handle 270mm (10.5")

Sakai Takayuki

Sakai Takayuki Uzushio Damascus Yanagi with Stag Handle 270mm (10.5")

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Sakai Takayuki Uzushio*

The beautiful Uzushio line is hand-forged in the kasumi method by joining a soft iron jacket with carbon steel. In addition, each knife is folded and layered to create the swirling pattern on the blade. Sakai Takayuki’s most skilled blacksmiths spend hours forging, tempering and cooling these knives to bring them to their full potential.

*These knives are single edged and are for right-handed users. Please contact us for pricing on left-handed models.

Handle material Stag Antler
Blade length 270 mm (10.5")
Thickness at spine 4 mm
Thickness at tip 0.8 mm
Hardness (Rockwell scale) 60
Edge / Bevel
Single
  • 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
  • Carbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.

Description

Sakai Takayuki Uzushio*

The beautiful Uzushio line is hand-forged in the kasumi method by joining a soft iron jacket with carbon steel. In addition, each knife is folded and layered to create the swirling pattern on the blade. Sakai Takayuki’s most skilled blacksmiths spend hours forging, tempering and cooling these knives to bring them to their full potential.

*These knives are single edged and are for right-handed users. Please contact us for pricing on left-handed models.

Specifications

Handle material Stag Antler
Blade length 270 mm (10.5")
Thickness at spine 4 mm
Thickness at tip 0.8 mm
Hardness (Rockwell scale) 60
Edge / Bevel
Single

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
  • Carbon steel is not rust resistant and requires special care. Wipe your knife completely after use to prevent oxidization.