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Sakai Takayuki Hammered 33 Layers Damascus VG10 Wa Gyuto Chef Knife 210mm
Sakai Takayuki Hammered 33 Layers Damascus VG10 Wa Gyuto Chef Knife 210mm
Sakai Takayuki Hammered 33 Layers Damascus VG10 Wa Gyuto Chef Knife 210mm
Sakai Takayuki Hammered 33 Layers Damascus VG10 Wa Gyuto Chef Knife 210mm
Sakai Takayuki Hammered 33 Layers Damascus VG10 Wa Gyuto Chef Knife 210mm
Sakai Takayuki Hammered 33 Layers Damascus VG10 Wa Gyuto Chef Knife 210mm
Sakai Takayuki Hammered 33 Layers Damascus VG10 Wa Gyuto Chef Knife 210mm
Sakai Takayuki Hammered 33 Layers Damascus VG10 Wa Gyuto Chef Knife 210mm
Sakai Takayuki Hammered 33 Layers Damascus VG10 Wa Gyuto Chef Knife 210mm

Sakai Takayuki Hammered 33 Layers Damascus VG10 Wa Gyuto Chef Knife 210mm

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Brand:  Sakai Takayuki
Type:  Wa Gyuto / Chef Knife (Double edged)
Blade Material: Hammered(TSUCHIME) 33 Layers Damascus  Stainless Steel 
                Core:  Cobalt Alloy Steel (VG10)
Blade Length: 210 mm (8.3'')
Blade Width: 46 mm (1.8")
Blade Thickness: 2mm
Total Length: 362 mm (14.2")
Weight: 139g (4.9oz)
Handle:  KEYAKI Zelkova
Made in Japan

　The elegant wave pattern, known as "Sumi Nagashi," is one of the treasures born from Japanese cutlery culture. This distinctive design is inspired by the techniques used in traditional Japanese swordmaking ("Katana"). The blade is crafted from a combination of low and high-carbon stainless steel, folded into 33 layers, creating a unique wave pattern with no two blades alike. The hammered (Tsuchime) texture adds an extra sense of luxury, showcasing the artistry of Japan, while also enhancing food release. This kitchen knife is durable enough for both home and professional use, thanks to its traditional forging process.

　VG-10 is a high-carbon stainless steel that contains cobalt, offering exceptional sharpness and wear resistance, making it a popular choice among professionals. Developed by Takefu Special Steel Co., Ltd., VG-10 features a hard core with softer steel on the sides, striking the perfect balance between sharpness and ease of sharpening. For efficient maintenance, a ceramic sharpening stone is recommended.

Take a look at our Ceramic Sharpening Stone.

NOTE:
The core steel is VG10, and the side steel is rust-resistant; however, please be sure to wash, wipe, and dry the knife thoroughly after each use. If rust appears on the blade, use a cleanser or take it to a sharpening service (note that scratches may occur).

Avoid twisting the edge or striking the blade. Do not cut frozen foods or bones, as the thinner, sharper edge of Japanese knives may chip or break. Since Japanese knives are handcrafted, slight scratches may appear naturally.


About Sakai
　Sakai cutlery, with a legacy spanning over 600 years, is renowned worldwide for its superior quality and sharpness. Sakai Takayuki, a company that preserves this rich tradition, integrates modern technology with masterful craftsmanship to produce high-quality kitchen knives.