• Sakai Takayuki VG10 33 Layer Damascus Western Handle Kengata Gyuto 190mm from Sakai Takayuki
  • Sakai Takayuki VG10 33 Layer Damascus Western Handle Kengata Gyuto 190mm from Sakai Takayuki
  • Sakai Takayuki VG10 33 Layer Damascus Western Handle Kengata Gyuto 190mm from Sakai Takayuki
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Sakai Takayuki VG10 33 Layer Damascus Western Handle Kengata Gyuto 190mm

Sakai Takayuki VG10 33 Layer Damascus Western Handle Kengata Gyuto 190mm

$247.00 CAD
$247.00 CAD
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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 brown pakka western handle is perfect for folks who prefer a hefty grip on their knives.


About the Shape - Inspired by the profile of a traditional European chef knife and badass tip of a Kiritsuke (Traditionally a single bevel knife), double bevel Kiritsukes are a multi purpose knife with a slight meat cutting bias. If you want one knife to do it all, and look cooler than your buddy, this is your knife. For the at-home or professional cook, we recommend a Kiritsuke which measures between 210mm and 240mm long.
Shape Kiritsuke
Also know as? You could also call it a depending on what part of Japan you are in.
Maintenance Level Low
Blade Length 190 mm |
Blade Height 29 mm
Thickness 2 mm
Weight 218 g
Steel Type VG10 Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 60 - 62
Edge/Bevel Double (50/50)
Handle Western Handle - Pakkawood Metal Bolster
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. 

Barcode: 4582226417160 SKU: ST-07400

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. 

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Overall rating: 5.0 / 5 from 13 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["design","beauty","staff","feels","works","knife"].

Review highlights

Reviews

New. Knife

"Amazing decently recommend"

— Zachary M. (5/5)

First time buyer

"Love my new knives by Sakai Takayuki. Can’t believe what a joy to use! Looking forward to buying a Petty and Nakuru when they come back in stock"

— Brenda S. (5/5)

Amazing

"Very sharp, good knife for everything"

— Anson C. (5/5)

Excellent

"Excellent"

— Vinod C. (5/5)

First japanese knife

"First japanese knife. I've bought this one in march and it still holds it's edge. Out of the box sharpness was not that great but a few strokes with the ceramic honing rod and daily maintenance with the rod and a leather strop it still glides trough tomatoes. Wish I didn't bought it online because I would have chose the wa handle over the european style. I went with what I knew and the feel of a wa handle is much more comfortable in the hand. It's a bit small for professional use but for home cooking it's perfect. Altough the website is well designed Few months later I got myself a 240mm gyuto full carbon steel with a wa handle and I love it so much. I conclusion this particular knife is still stellar and I love it. Feels sturdy, holds an edge realy well and it's a beauty to the eye."

— Simon V. (5/5)

This was my first Japanese

"This was my first Japanese style knife, I love the design of the Damascus and shape of the blade. The beauty and hand feel of the red wood handle is great."

— Quinten K. (5/5)

Great knife

"I love the new knife. It looks beautiful, feels great in my hand and makes short work of all my prep work."

— Kevin L. (5/5)

Wonderful knife

"Wonderful knife"

— Laurel M. (5/5)

A knife is a knife? I do not think so

"Even though I got some of my old kitchen knives sharpened here (fantastic job, by the way) I could not help it but to fall in love with the Sakai Takayuku VG 10 33. What a versatile beauty. It cuts anything you put under the edge like butter. I know, some will say it you can cut with anything as long as it has a sharp edge. However, this knife is not only a great tool in the kitchen but a well balanced and beautiful design combining the Japanese blade with European handle. It is not only a pleasure to use, but a great thing of beauty. I am not really familiar with this maker, I have not done my homework, but I do have two of their knives. And I am coming for more. And remember, a knife’s life is to be sharpened and to work. Have a honing tool near, and to enjoy years of easy and classy prep work in the kitchen, bring your knives to Knifewear for TLC."

— Veronica R. (5/5)

Amazing knife amazing customer service

"This knife is amazing, super sharp, very good fit and finish. Adam is crazy knowledgeable and the rest of the staff are super nice."

— Kris s. (5/5)

Q&A

Hi, Does this knife come with different color handles? How long does it take to deliver to Canada?
This knife only comes with the Red Pakka handle. All of our stores and warehouse are located in Canada so shipping to major centres is typically only a couple of business days.

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