Name: Sakai Takayuki 45 Layer Damascus AUS-10 Gyuto Japanese Chef Knife 210mm
Brand: Sakai Takayuki
Availability: OutOfStock

Sakai Takayuki 45 Layer Damascus AUS-10 Gyuto Japanese Chef Knife 210mm - Seisuke Knife

Sakai Takayuki 45 Layer Damascus AUS-10 Gyuto Japanese Chef Knife 210mm - Seisuke Knife - Slide 1

Sakai Takayuki 45 Layer Damascus AUS-10 Gyuto Japanese Chef Knife 210mm - Seisuke Knife - Slide 2

Sakai Takayuki 45 Layer Damascus AUS-10 Gyuto Japanese Chef Knife 210mm - Seisuke Knife - Slide 3

Sakai Takayuki 45 Layer Damascus AUS-10 Gyuto Japanese Chef Knife 210mm - Seisuke Knife - Slide 4

Sakai Takayuki 45 Layer Damascus AUS-10 Gyuto Japanese Chef Knife 210mm - Seisuke Knife - Slide 5

Sakai Takayuki 45 Layer Damascus AUS-10 Gyuto Japanese Chef Knife 210mm - Seisuke Knife - Slide 6

Sakai Takayuki 45 Layer Damascus AUS-10 Gyuto Japanese Chef Knife 210mm - Seisuke Knife - Slide 7

Sakai Takayuki 45 Layer Damascus AUS-10 Gyuto Japanese Chef Knife 210mm - Seisuke Knife - Slide 8

Sakai Takayuki 45 Layer Damascus AUS-10 Gyuto Japanese Chef Knife 210mm - Seisuke Knife - Slide 9

Sakai Takayuki 45 Layer Damascus AUS-10 Gyuto Japanese Chef Knife 210mm - Seisuke Knife - Slide 10

07255

Sakai Takayuki

$241.00

Shipping calculated at checkout.

Sakai Takayuki

Behind the Sakai Takayuki brand is 600 plus years of knife making history by skilled craftsmen of Sakai City, Osaka prefecture. Originally famous for the production of Samurai swords, the makers in Sakai take pride in their work and never compromise on quality.

Beautiful 45 layer folded Damascus steel with a AUS-10 stain-resistant core steel width Japanese style handle attached to it. This is very affordable knife for its specification. You will enjoy cutting things with this very good looking knife!

Specifications
Knife Type: Gyuto
Steel Type: AUS-10 (Stain-Resistant Steel)
Blade Type: Double-Edged Blade
Blade Length: 210mm

Use & Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of blade.