Hand Forged Japanese - Sakai Takayuki VG10 33 Layer Damascus Petty-Utility 150mm with Mahogany Pakka wood Handle

Behind the Sakai Takayuki knives comes a 600-year history of knife-making by skilled craftsmen in Sakai, Osaka Prefecture, in Japan. Since then, the excellent workmanship and technology that create these knives have remained unchanged. This is also the reason why most people trust Japanese knives.

This 33-layer Damascus steel used in making this razor-sharp Japanese knife is hand-hammered to ensure the strength of the blade; and at its core is one of the best steels used in kitchen knife production due to its superior edge retention, sharpness, and being stain resistant with VG10 steel. 

A Santoku is a versatile, lightweight Japanese chef’s knife designed for three main tasks: slicing, dicing, and mincing. It typically features a 130–200mm blade with a flat edge and a "sheepsfoot" tip that drops at a sharp angle. The thinner, harder steel makes it ideal for precise, efficient work with vegetables, fish, and meat. 

"Three Virtues" (Santoku): The name refers to its ability to handle meat, fish, and vegetables, or to slice, dice, and mince.

SPECIFICATIONS

Knife Type: Petty-Utility

Steel Type: VG10 33 Layer (Stain-resistant steel)

Blade Hardness: HRC 60-62

Blade Type: Double bevelled blade

Blade Length: 150mm (5.9")

Blade Height: 29mm (1.1")

Blade Thickness: 1.9mm (0.075")

Ferrule Material: Stainless Steel

Handle Material: Mahogany Pakka wood

Handle Length: 108mm (4.3")

Weight: 92g (3.2 ounces)

SKU: 24208

USE & CARE

• Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
• Hand wash with warm water and towel dry.
• Use a sharpening stone to maintain the sharpness of the blade.
• Do not use a dishwasher to clean your knife.