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Sakai Takayuki  |  SKU: SATA_33VG_NA180

Sakai Takayuki VG10 Nakiri 180mm (6.3") 33 Layer Hammered Damascus

Regular price $249.95

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Availability

  • St Peters, NSW —
    2 Bishop St, Unit 2, St Peters NSW 2044
  • Crows Nest, NSW —
    107 West St, Shop 1, Crows Nest NSW 2065
    Pickup only
  • Prahran, VIC —
    180 Commercial Road, Shop 1, Prahran VIC 3181
    Pickup only
Detailed Specifications
Line Sakai Takayuki 33 Layers VG10 Damascus Tsuchime
Profile Nakiri / Japanese vegetable knife
Steel VG10 | Stainless
Blade Construction Sanmai - Stainless Damascus Clad
Hardness (HRC) 59 - 61
Surface Finish Tsuchime
Handle
Region Sakai
Best for
  • First-timers
  • Students
  • Free shipping for knives over AU$200 Australia wide.
  • World-wide shipping via DHL Express, 3 to 5 days.


The 33 layer Damascus by Sakai Takayuki have been the benchmark of home use knife at this price point. Its design is very much oriented towards the non-professional users. The VG10 being the golden standard for ingot stainless steel offers a very well balanced performance, paired with a durable pack wood handle and flashy combination of Tsuchime and Damascus, making it a very attractive option for gifting and Japanese knife first-timers .

These knives excels at their appearances, the fit and finish is done really well from corner to corner. The bevel and blade are polished differently to bring contrast to 33 layers of Damascus patter while the Tsuchime textured Hira is polished very evenly. Although the sharpening is not the best in its category, it may be an advantage for new users. A slightly thicker blade behind the edge can be stronger and potentially survive a slight misuse. The western style handle employed by this line adds more weight to the back of the knife, but it shift the balance towards the hand rather than the tip, which could be a more familiar for users switching from a typical western knife produced in Europe.

This line have a very clear target, which is the people who are interested in getting/switching to a Japanese knife to experience the excellent sharpness and good edge retention. These knives will deliver this performance, while offer many desirable features at a reasonable price.

Pros Cons
  • Ideal for the household
  • Easy to look after
  • Excellent fit and finish
  • On the thicker side
Care Instruction
  1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
  2. Wash with neutral detergent after use, and wipe dry;
  3. Please don't wash knife with dishwasher, it will damage the wood handle;
  4. Be careful not to leave the knife close to a heat source for a long time;
  5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
  6. It is best to sharpen a Japanese knife regularly on a waterstone.

Sakai Takayuki

Aoki Hamono, the owner of Takayuki brand, is the largest maker of Sakai.

Sakai is the largest knife making region of professional single bevel knives, with over 600 years of knife making history. Sakai Takayuki stands out as the largest brand in the region. These knives are built for precision slicing and a keen edge, and cater to professional chefs and culinary enthusiasts. At the heart of Sakai Takayuki's operations is the Sanbo Factory, a dedicated hand forge knife plant. Contrary to the notion of it being a place of innovation, the Sanbo Factory is focused on the traditional art of knife-making, where skilled artisans employ time-honored techniques to create knives that are both functional and beautiful.

The brand also collaborates with Sakai craftsmen like Itsuo Doi, who works exclusively for Sakai Takayuki.

“The undisputed leader of Sakai makers. ”

Est. 1947 | 昭和22年
Known for Classic Sakai knives, unique engraving.
Website aoki-hamono.co.jp Instagram @sakaitakayuki_knife_gallery Read more about Sakai Takayuki

Sakai Takayuki · Sakai

Knife details

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