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Sakai Takayuki VG10 Tsuchime 33-Layer Damascus Ken-shape Gyuto 19cm Lacquered Octagonal Handle (Akakou)

Sakai Takayuki VG10 Tsuchime 33-Layer Damascus Ken-shape Gyuto 19cm Lacquered Octagonal Handle (Akakou)

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Description
⚡️Sakai Takayuki VG10 Tsuchime 33-Layer Damascus Ken-shape Gyuto 19cm Lacquered Octagonal Handle (Akakou)⚡
🔥 Brand: #SakaiTakayuki #Sakaitakayukiknife
🔪 YouTube (Real Knife Demo): https://youtu.be/TyoOui4LvdU
 🔪 Knife Type: Ken-shape Gyuto
🔪 Steel: VG10 Tsuchime 33-layer Damascus
🔪 Rust Resistance: Strong
🔪 Size: 19cm
🔪 Handle: ABS Lacquered Octagonal (Akakou)
🔪 Saya: Optional add-on (various materials available)
🔪 Thickness: ≈2.1mm
🔪 Blade Width: ≈5cm
🔪 Weight: ≈176g
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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 renowned 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 spans single-bevel, double-bevel, Japanese, and Western knives, exported to over 100 countries and highly valued by both professional chefs and enthusiasts. Recently, the “Sakai Takayuki Gallery & Lounge” has combined knives, art, and culinary experiences, offering visitors a deeper appreciation of craftsmanship and Japanese 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 delivers outstanding hardness and corrosion resistance. Cobalt and vanadium enhance wear resistance and edge retention. With hardness around HRC 60–62, VG10 can stay sharp for long durations while retaining toughness. Its high chromium content ensures excellent corrosion resistance, making it ideal for humid and acidic kitchen environments.
Knife Model Introduction
 Gyuto (Japanese chef’s knife): Originating from Japan, this professional chef’s knife is primarily used for cutting, slicing, and preparing beef—especially premium Wagyu. Its longer blade enables clean, continuous slices, ideal for handling large cuts of meat. The design preserves the meat’s texture and presentation, making it popular with both professionals and home cooks. Handles and blade materials vary, often stainless steel or high-carbon steel, with wood or composite handles for comfortable, stable grip.
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  • 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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