Description
⚡️Sakai Takayuki VG10 Tsuchime 33-Layer Damascus Sujihiki 24cm Lacquered Octagonal Handle (Yellow-Green Pearl)⚡
🔥 Brand: #SakaiTakayuki #Sakaitakayukiknife
🔪 YouTube (Real Knife Demo): https://youtu.be/b1XTZMQtar0
🔪 Knife Type: Sujihiki
🔪 Steel: VG10 Tsuchime 33-layer Damascus
🔪 Rust Resistance: Strong
🔪 Size: 24cm
🔪 Handle: ABS Lacquered Octagonal (Yellow-Green Pearl)
🔪 Saya: Optional add-on (various materials available)
🔪 Thickness: ≈2mm
🔪 Blade Width: ≈3.5cm
🔪 Weight: ≈143g
—
Brand Introduction
Sakai Takayuki is the flagship brand of Aoki Hamono, inheriting over 600 years of Sakai knife-making tradition. Sakai, one of Japan’s three major knife production hubs, was originally famous for samurai swords. From the 16th century, the development of tobacco knives led to high-quality kitchen blades, later becoming exclusive to the Edo shogunate. Their forging emphasizes repeated hammering of soft iron and steel, producing sharp and durable blades.
The Sakai Takayuki lineup covers single-bevel, double-bevel, Japanese, and Western knives, exported to more than 100 countries and beloved by professionals and cooking enthusiasts. Recently, the “Sakai Takayuki Gallery & Lounge” has combined knives, art, and culinary experiences, allowing visitors to deeply experience Japanese craftsmanship and knife culture.
Material Introduction
VG-10 steel composition: Carbon (C) ≈1.0%, Chromium (Cr) ≈15.0%, Vanadium (V) ≈0.2–0.3%, Molybdenum (Mo) ≈1.0%, Cobalt (Co) ≈1.5%. This alloy provides excellent hardness and corrosion resistance. The addition of cobalt and vanadium enhances wear resistance and edge retention. With hardness around HRC 60–62, VG10 maintains sharpness for extended periods while retaining toughness. Its high chromium content ensures excellent corrosion resistance, making it highly suitable for humid and acidic kitchen environments.
Knife Model Introduction
Sujihiki: Designed mainly for trimming sinew and removing membranes from meat. Its long, thin blade slides smoothly between meat and sinew, ensuring clean separation. It is also widely used for slicing sushi or sashimi blocks (such as tuna akami). Sujihiki serves as a versatile alternative between a Gyuto (chef’s knife) and a Yanagiba (sashimi knife).