Sakai Takayuki 45 Layer Damascus Three Piece Set
$420.30
$467.00
(10% OFF)
$467.00
Save 10% off regular price of $467 when purchasing as a set.
Set includes: Gyutou 210mm (8.2") / Sujihiki 240mm (9.4") / Petty 150mm (5.9")
- Description
- Specifications
- Use & Care
Sakai Takayuki 45 layer Damascus
Sakai Takayuki's 45 Layer Damascus line features an AUS10 steel cutting core and hand-hammered tsuchimi finish for added strength and quick food release. Beautiful octagonal walnut handles are paired with the thin blade to create a light center-balanced feel, and is comfortable in the hand even after long hours of use.
Why we love them: Sakai Takayuki 45 Layer Damascus is an all around great performing knife and a perfect choice if you've never used a wa-handled knife before.
| Handle material | Walnut |
| Blade length | 210 mm (8.2") / 240mm (9.4") / 150mm (5.9") |
| Thickness at spine | 1.8 mm / 1.8 mm / 1.6 mm |
| Thickness at tip | 0.7 mm / 0.7 mm / 0.6mm |
| 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 45 layer Damascus
Sakai Takayuki's 45 Layer Damascus line features an AUS10 steel cutting core and hand-hammered tsuchimi finish for added strength and quick food release. Beautiful octagonal walnut handles are paired with the thin blade to create a light center-balanced feel, and is comfortable in the hand even after long hours of use.
Why we love them: Sakai Takayuki 45 Layer Damascus is an all around great performing knife and a perfect choice if you've never used a wa-handled knife before.
Specifications
| Handle material | Walnut |
| Blade length | 210 mm (8.2") / 240mm (9.4") / 150mm (5.9") |
| Thickness at spine | 1.8 mm / 1.8 mm / 1.6 mm |
| Thickness at tip | 0.7 mm / 0.7 mm / 0.6mm |
| 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