• Sakai Takayuki VG10 33 Layer Damascus Nakiri 160mm from Sakai Takayuki
  • Sakai Takayuki VG10 33 Layer Damascus Nakiri 160mm from Sakai Takayuki
  • Sakai Takayuki VG10 33 Layer Damascus Nakiri 160mm from Sakai Takayuki
1 3

Sakai Takayuki VG10 33 Layer Damascus Nakiri 160mm

Sakai Takayuki VG10 33 Layer Damascus Nakiri 160mm

$247.00 CAD
$247.00 CAD
Sale Sold out

$3 Shipping on orders over $100 within Canada. ?

Order

Place your order today and we'll prepare it for shipment

Your order will be shipped on this date

Arrives

About the Shape - A Nakiri is a vegetable knife. Underutilized in the Western kitchen, the Nakiri’s flat blade is meant for the push/pull chopping of vegetables. Since the entire flat edge of the knife kisses the cutting board at once, you won't be turning the vegetable into an accordion. Accordion vegetables are still connected like a paper doll after you're “done” cutting them. To truly understand the awesomeness of a Nakiri we recommend making onion soup your first night with the knife. The ease of chopping will blow you away.

About Sakai Takayuki VG10 33 Layer Damascus - Sakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.

Sakai Takayuki’s 33 layer damascus line is forged from VG-10, a high-carbon, stainless steel created for knife making and then laminated with 33-layer Damascus and are BEAUTIFUL. Truly usable art! The zelkova wood octagon handle feels great in your hand, and allows the weight of the blade to work for you!

Shape Nakiri
Maintenance Level Low
Blade Length 160 mm |
Blade Height 44 mm
Thickness 2 mm
Weight 146 g
Steel Type VG10 Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 60 - 62
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Zelkova
Knife Line Sakai Takayuki VG10 33 Damascus
Brand Sakai Takayuki
Made in Seki, Gifu, Japan

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

Request Additional Info
View full details
Great customer service
large Selection
Satisfaction Guaranteed

Overall rating: 5.0 / 5 from 22 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["knife","tool"].

Review highlights

Reviews

The knife

"Totally happy with knife"

— Brad C. (5/5)

just what i was looking

"just what i was looking for. sweet knife, slicing through veggies like butter. the first of my collection. definitely happy with it."

— Max B. (5/5)

Crafted in Japan, purchased in Calgary

"My sister was under the impression that she had to travel to Japan to get one of these knives until I introduced her to Knifewear in Calgary. She purchased 3 - one for her kitchen and two for Christmas gifts. She absolutely loves the feel, workmanship and ease of use this knife has."

— Scott H. (5/5)

Sakai Takayuki VG10 33 Layer Damascus Nakiri 160mm

"as single senior citizen living only own, I enjoy the finer things available to me. Culinary is a focus and varies from Asian, Italian, some Indian and North American. I incorporate a variety of vegetables and the Nakiri plays a prominent role in the prep. This is my 4th Knifewear purchase. Live every slicing moment."

— Tom M. (5/5)

Christmas Nakiri

"Bought this knife for my wife for Christmas, both of us are enthusiastic cooks so always appreciate getting new tools. This knife is as beautiful as it is functional, was a big hit. Thanks Knifewear for being such a great resource for quality items like this. And thanks to all the staff, what a fun, welcoming, knowledgeable crew at the Vancouver store. Every visit I’m more impressed, and leave wishing more stores were this awesome."

— Dustin M. (5/5)

Building my kitchen knife roll

"I haven’t used the Nakiri yet but will be soon i would recommend to anyone looking for Nakiri as their first one to buy"

— Quentin G. (5/5)

purchase of Sakai Takayuki

"have used it twice, just getting it used to it, I did not received the black guard I bought, only received the clear guard that comes with all knives sold. The knife is extremely sharp, . My daughter Eileen Shumanchuck asked where she could get a knife for her husband, I showed her my knife I purchased a year or more Damascus VG-10 Takayuki probably Gyutou with an agressive point. Told her to go to the store and they would help her out. She was extremely happy with the information given to her and what videos and training was available to her."

— RAY C. (5/5)

beautiful art

"I have been wanting a Japanese forged knife for years. Have been researching for a long time now. When I went into the store and everyone was so welcoming and knowledgeable it was perfect. Amazing knives, amazing people."

— Julie T. (5/5)

160mm Nakiri

"Fabulous knife. I love it."

— Jordan G. (5/5)

I love it!

"It is my favorite knife. I use it all the time! Totally worth the money."

— Chloe S. (5/5)

Q&A

Recently Viewed