Name: Sakai Takayuki VG10 17 Layer Damascus Gyuto 180mm with Green Pakkawood Handle
Brand: Sakai Takayuki
Availability: InStock

Sakai Takayuki VG10 17 Layer Damascus Gyuto 180mm with Green Pakkawood Handle - Seisuke Knife

Sakai Takayuki VG10 17 Layer Damascus Gyuto 180mm with Green Pakkawood Handle - Seisuke Knife - Slide 1

Sakai Takayuki VG10 17 Layer Damascus Gyuto 180mm with Green Pakkawood Handle - Seisuke Knife - Slide 2

Sakai Takayuki VG10 17 Layer Damascus Gyuto 180mm with Green Pakkawood Handle - Seisuke Knife - Slide 3

Sakai Takayuki VG10 17 Layer Damascus Gyuto 180mm with Green Pakkawood Handle - Seisuke Knife - Slide 4

Sakai Takayuki VG10 17 Layer Damascus Gyuto 180mm with Green Pakkawood Handle - Seisuke Knife - Slide 5

Sakai Takayuki VG10 17 Layer Damascus Gyuto 180mm with Green Pakkawood Handle - Seisuke Knife - Slide 6

Sakai Takayuki VG10 17 Layer Damascus Gyuto 180mm with Green Pakkawood Handle - Seisuke Knife - Slide 7

Sakai Takayuki VG10 17 Layer Damascus Gyuto 180mm with Green Pakkawood Handle - Seisuke Knife - Slide 8

Sakai Takayuki VG10 17 Layer Damascus Gyuto 180mm with Green Pakkawood Handle - Seisuke Knife - Slide 9

Sakai Takayuki VG10 17 Layer Damascus Gyuto 180mm with Green Pakkawood Handle - Seisuke Knife - Slide 10

Sakai Takayuki VG10 17 Layer Damascus Gyuto 180mm with Green Pakkawood Handle - Seisuke Knife - Slide 11

07274

$197.00

Sakai Takayuki knives carry 600 years of craftsmanship from Sakai, Osaka Prefecture. Each blade upholds traditional Japanese knife-making excellence.

Built with VG10 steel core and 33-layer Damascus pattern with a hand-hammered construction. 60-61 HRC hardness. Superior edge retention and corrosion resistance.

Specifications
Knife Type: Gyuto
Steel Type: VG10 (Stain resistant steel)
Blade Hardness: HRC 60-62
Blade Type: Double edged blade
Blade Length: 180mm (7.1")
Blade Height: 42mm (1.7")
Blade Thickness: 2mm (0.1")
Ferrule Material: Stainless Steel
Handle Material: Green Pakka wood
Handle Length: 118mm (4.6")
Weight: 169g (6 ounces)

Use and Care

Do not cut, hit, or chop frozen products or bones, as this may chip or break the blade.
Hand wash with warm water and towel dry. Do not use dishwasher.
Use a sharpening stone to maintain the blade's sharpness.

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