The Blacksmith - Sakai Takayuki
Sakai Takayuki are without doubt one of the most prominent Japanese blacksmiths with over 600 years of history. Sakai Takayuki are based in Sakai, Osaka Prefucture and use technology alongside traditional methods in order to be able to produce exceptional quality knives on a large scale. As such, they are popular all over the world and present in many professional kitchens
The Range - 33 layer Hammered Damascus with Japanese Handle
The Sakai Takayuki 33 layer Hammered Damascus steel range brings the classic looks of a Japanese knife coupled with a Japanese handle to give it a more traditional feel. It has an uplifted appearance over the 17 layer model with a brighter finish and a richer handle.
The Steel - VG10 Stainless Steel
This range is made using VG10 stainless steel. VG10 is the perfect mid-point in stainless steel offering amazing sharpness out of the box, excellent retention and easy maintenance.
The Model - Santoku
Similar to a Gyuto chef’s knife, the Santoku offers a large light blade with a taller profile and a flatter belly, making the knife excellent for a more ‘up and down’ chopping motion for meat, fish or vegetables. Blades vary from 160mm to 180mm. This is a great knife if you want an all rounder with shorter blade and a good weight to it.
GET 33% OFF KNIFE CARE, SHARPENING AND ACCESSORIES WHEN YOU BUY THIS KNIFE
Saya and Blade Covers that fit this Knife: Our wooden 180mm Santoku knife Saya fits this knife. You can also use the 180mm plastic blade guard.
Specifications
Knife Type: Santoku multi-purpose Knife
Steel Type: VG10 stain-resistant steel
Blade Type: Double edged blade
Blade Length: 170mm
Blade Thickness:1.9mm
Blade Height:47mm
Handle Length:125 mm
Handle Material:American Cherry
Weight:130g
IMPORTANT INFORMATION:
Please read our guidance pages below to help you make the right choice and make the most of the knives you choose or get in touch with us and we'll happily discuss and help you find the perfect knife for you.
How to choose a knife
Knife Types Explained
Steel Types Explained
Care Guidelines for all Knives
