Sakai Takayuki 33-Layer VG10 Damascus Hammered Japanese 190mm Kengata-Gyuto Knife

The Sakai Takayuki 33-Layer VG10 Damascus Hammered Japanese knives have 33 layers of hammered and matte finish damascus steel with a comfortable classic western handle, made of red Spanish mahogany which gives this series a clear identity of its own. One of the most comfortable handles in our collection. Large enough for our western hands and ideal in weight. The blade has been adjusted at the choil, close to the bolster, so the knife can be held closer to the balance point during cutting. This makes the knife extremely comfortable and a pleasure to use.

The blade is made out of 32 layers softer stainless steel on the outside and has a core of VG10 steel. The blade is nicely thinned on the cutting edge, making it a joy to use. In practice, this also turns out to maintain easily with a whetstone or fine ceramic steel. The outer layer is hammered (Tsuchime) and ensures less contact with the product during cutting.

• Gyuto Knife
• 190mm
• 33 Layers Hammered
• VG-10
• Western handle of Spanish Mahogany
• For left- and right handed use

The Sakai Takayuki 33-Layer VG10 Damascus Hammered Japanese 190mm Kengata-Gyuto Knife is an adaptation of the western slicing or carving knife profile for the Japanese market. However unlike a Western Cooks knife that is predominantly meant only for meat, its versatility is the same a santoku and can be used as a general-purpose knife for any task. Many would consider a Gyuto to be essential knife for cook with all other knives being secondary. Compared to a Western style chef’s knife, a Gyuto has a somewhat flatter profile: this profile lends itself well to push-cutting which is common for Japanese chefs, as opposed to rock-chopping.