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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 called the popular name "Kasumi Nagashi" is one of the treasure which Japanese cutlery culture produced.  Like the 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. 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. 

NOTE:
Core steel of VG10 and side steel are rust resistant though please wash, wipe and dry it up well after use. In case rust appears on the blade, use cleanser or sharpening store. (scratch may appear)

Don't twist edge and hit. Don't cut and hit frozen foods or bones, the edge will be chipped or broken since the blade of Japanese is thinner for sharpness.


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.