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Sakai Takayuki VG10 Tsuchime 33-Layer Damascus Sujihiki 24cm Lacquered Octagonal Handle (Urushi-Style)

Sakai Takayuki VG10 Tsuchime 33-Layer Damascus Sujihiki 24cm Lacquered Octagonal Handle (Urushi-Style)

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Description
⚡️Sakai Takayuki VG10 Tsuchime 33-Layer Damascus Sujihiki 24cm Lacquered Octagonal Handle (Urushi-Style)⚡
🔥 Brand: #SakaiTakayuki #Sakaitakayukiknife
🔪 YouTube (Real Knife Demo): https://youtu.be/mrb9ZSIgHfQ
 🔪 Knife Type: Sujihiki
🔪 Steel: VG10 Tsuchime 33-layer Damascus
🔪 Rust Resistance: Strong
🔪 Size: 24cm
🔪 Handle: ABS Lacquered Octagonal (Urushi-style)
🔪 Saya: Optional add-on (various materials available)
🔪 Thickness: ≈1.9mm
🔪 Blade Width: ≈3.6cm
🔪 Weight: ≈135g
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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 regions, was originally famous for samurai swords. From the 16th century, the development of tobacco knives led to high-quality kitchen blades, which later became exclusive to the Edo shogunate. Their forging emphasizes repeated hammering of soft iron and steel, producing sharp and durable blades.
The Sakai Takayuki lineup includes single-bevel, double-bevel, Japanese, and Western knives, exported to over 100 countries and highly valued by professional chefs and cooking enthusiasts. Recently, the “Sakai Takayuki Gallery & Lounge” has combined knives, art, and culinary experiences, allowing visitors to experience craftsmanship and Japanese knife culture more deeply.
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 combination 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 long periods while retaining toughness. Its high chromium content ensures excellent corrosion resistance, making it highly suitable for humid and acidic kitchen conditions.
Knife Model Introduction
 Sujihiki: Primarily designed for trimming sinew and removing membranes from meat. Its long, thin blade glides easily between meat and sinew, ensuring clean separation. It is also often used for slicing sushi or sashimi blocks (such as tuna akami). Sujihiki is considered a versatile alternative between a Gyuto (chef’s knife) and a Yanagiba (sashimi knife).
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Delivery Options

  • 國外寄送fedex 1KG內(50*12*12cm 內)不含當地關稅(智利)
  • 香港/澳門 3-5KG內(長45*寬12*高12內)不含當地關稅
  • 香港/澳門 1.5-3KG內(長45*寬12*高12內)不含當地關稅
  • 香港/澳門 1.5KG內(長45*寬12*高12內)不含當地關稅
  • 日本1KG內(長45*寬12*高12內)其他尺寸請另外洽詢，不含當地關稅
  • 國外寄送FEDEX 3KG內(58*18*12cm內)不含當地關稅
  • 國外寄送FEDEX 2KG內(55*12*12內)不含當地關稅
  • 國外寄送fedex 1KG內(50*12*12cm 內)不含當地關稅
  • 門市自取(僅取貨不付款)
  • Tcat - Room Temp.
  • Tcat - Room Temp. (Collect on Delivery)
  • 新竹物流 - 常溫
  • 7-11 Pickup only (C2C)
  • Family Mart Pickup only (C2C)

Payment Options

  • Credit Card Installment
  • Apple Pay
  • zingala - BNPL by Chailease
  • Credit Card
  • Bank Transfer
  • Tcat (Collect on Delivery)
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