Name: Sakai Takayuki VG10 Tsuchime 33-Layer Damascus Sujihiki 24cm Beech Octagonal Handle
SKU: 68cc0f8658027900144a7e33
Price: 4900.0
Availability: InStock

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Description

⚡️Sakai Takayuki VG10 Tsuchime 33-Layer Damascus Sujihiki 24cm Beech Octagonal Handle⚡

🔥 Brand: #SakaiTakayuki #Sakaitakayukiknife

🔪 YouTube (Real Knife Demo): https://youtu.be/Nv6NLIulv_E

🔪 Knife Type: Sujihiki

🔪 Steel: VG10 Tsuchime 33-layer Damascus

🔪 Rust Resistance: Strong

🔪 Size: 24cm

🔪 Handle: Beech Octagonal

🔪 Saya: Optional add-on (various materials available)

🔪 Thickness: ≈2mm

🔪 Blade Width: ≈3.5cm

🔪 Weight: ≈132g

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Brand Introduction

Sakai Takayuki is the flagship brand of Aoki Hamono, inheriting more than 600 years of Sakai knife-making tradition. Sakai, one of Japan’s three major knife production regions, was originally known 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 over 100 countries and loved by both professionals 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 in depth.

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 can maintain sharpness for long durations while retaining toughness. Its high chromium content provides excellent corrosion resistance, making it ideal for humid and acidic kitchen environments.

Knife Model Introduction

Sujihiki: Designed primarily for trimming sinew and removing membranes from meat. Its long, thin blade glides smoothly between meat and sinew for clean separation. It is also commonly 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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國外寄送fedex 1KG內(50*12*12cm 內)不含當地關稅(智利)
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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
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Family Mart Pickup only (C2C)

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Sakai Takayuki VG10 Tsuchime 33-Layer Damascus Sujihiki 24cm Beech Octagonal Handle

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