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Sakai Takayuki 33 layer VG-10 Damascus Gyuto 240mm

$199.00


Total Knife Length:

375mm / 14.8 inch 

Blade Length Tip to Heel:

240mm / 9.4 Inch

Blade Height:

49mm / 2.0 inch

Blade Width at spine:

1.9mm / .075 inch

Total Weight:

226 grams / 8 ounces 

Steel Type:

VG-10 Damascus / Stainless clad

Rockwell Hardness:

60-62

Handle Materials:

Mahogany / Stainless ferrule

 The 33 layer knives from Sakai Takayuki offer the perfect balance of performance beauty and price. With great edge retention from the VG-10 steel, durable western style mahogany handles and a beautiful Damascus pattern these knives are hard to beat for the price. 

*The Gyuto or Chef Knife is considered by many to be the most important and diverse knife of all. This jack of all trades style knife can be used for all kinds of tasks including boneless meat or fish butchery, vegetable prep, cutting and slicing herbs, as a line knife and much more. Typically ranging in size from 180mm to 300mm the blade shape can vary from maker to maker but typically they will be somewhat flat towards the rear of the knife working up to a "belly" making it suitable for rocking or push cutting. If you can only have one knife this would be a top contender.*

Knife Care Tips

    • Never use this knife to cut through frozen foods, bones or other hard items. 
    • After use be sure to wash using warm water, dish soap and a soft non-abrasive cloth or sponge. 
    • Dry knife immediately after washing to avoid corrosion.
    • If storing for an extended period of time use a knife oil like the one found here https://thekniferoll.com/collections/sharpening-accessories/products/tsubaki-knife-oil
    • For edge maintenance and sharpening use whetstones, strops, or a fine ceramic honing rod. Avoid oil stones, diamond stones and steel rods
    • Some high carbon knives will need to be wiped  dry periodically during use if cutting highly acidic foods to avoid corrosion.