Name: Sakai Takayuki VG10 Tsuchime 33-Layer Damascus Sujihiki 24cm Lacquered Octagonal Handle (Kuroshin)
SKU: 68cc0c553274040014bb2a7a
Price: 5200.0
Availability: InStock

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Description

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

🔥 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 (Kuroshin)

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

🔪 Thickness: ≈2mm

🔪 Blade Width: ≈3.5cm

🔪 Weight: ≈137g

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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 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 includes single-bevel, double-bevel, Japanese, and Western knives, exported to more than 100 countries and beloved by professionals and cooking enthusiasts alike. Recently, the “Sakai Takayuki Gallery & Lounge” has combined knives, art, and culinary experiences, allowing visitors to deeply experience 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 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 extended periods while retaining toughness. Its high chromium content ensures superb corrosion resistance, making it ideal 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 widely 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)
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
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7-11 Pickup only (C2C)
Family Mart Pickup only (C2C)

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

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