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Sakai Takayuki Hammered Damascus VG10 KENGATA Chef's Knife 190mm

Sakai Takayuki

  • $159.00
  • Save $10


Brand:  Sakai Takayuki
Type:  Kengata Chef's / Gyuto Knife (General Purpose Knife for meat, fish, vegetable and so on...)
            "Kengata" means Sword type
Blade Material: Hammered(TSUCHIME) 33 Layers Damascus Stainless Steel 
                Core:  Cobalt Alloy Steel (VG10)
Blade Length:  approx 200 mm (7.87'')
Total Length: approx 348 mm (13.7")
Weight: approx 220g (7.76oz)
Thickness of Spine: approx 2 mm
Blade Width: max approx 49mm
Handle: Mahogany Wood
Made in Japan

    The elegant wave pattern called the popular name "Sumi Nagashi" is one of the treasure which Japanese cutlery culture produced. Using the skill of Japanese sword "Katana", the blade is made with low and high carbon stainless steel to 33 layers. The same wave pattern does not exist. Furthermore the hammered(Tsuchime) blade also feel a sense of luxury and more art of Japan and helps to release food. It is one article that can withstand use for home use and professional use by the forging.

    VG-10 is high-carbon stainless steel containing cobalt, hard. The material is excellent sharpness and has wear resistance. So it spreads between the professional. It is developed and made by Takefu Special Steel Co.,Ltd which is Japanese company.  If the entire blade is very hard, it is difficult to sharpen. If the blade is soft, it is dull, and the sharpness falls immediately. So the hard material is used in the center only, the soft material is used in the side. VG-10 is hard, so Ceramic sharpening stone is recommended for speedy sharpening. 


About  Sakai 
  Sakai cutlery 
has been cultivated by the long history of 600 years. And Sakai cutlery produced by the craftsmen of reliable skill is famous for high quality and sharpness in all of the world. Sakai Takayuki, the company inherits the tradition, makes new technology fused and is producing high-quality kitchen knives.

About Japanese Knives
Japanese knives are made by craftsmen and machines,so there are scratches. Almost Japanese knives are thin blade. Don't hit and cut frozen food or bones, the edge will be chipped or broken.

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