Sakai Takayuki Hammered Damascus Santoku 180mm

Specifications

Brand

Sakai Takayuki

Type

Santoku knife, the all-round Japanese kitchen shape

Model

07392

Blade Length

180 mm

Blade

33-layer hammered Damascus with a VG10 core

Handle

Western-style mahogany, three rivets

Blade Size

180 mm long, 47 mm wide, 1.9 mm thick

Handle Length

About 121 mm

Packaging

Black presentation box

Made In

Japan

Features

33-Layer Hammered Damascus: The blade is 33-layer Damascus steel with a hammered, dimpled finish that shows a flowing pattern, as the photos show.

VG10 Core Steel: The listing calls the core the well-regarded V-Gold No.

Sakai Craftsman Made: The listing says the knife is made by craftsmen in Sakai, a town known for blades, and that it combines beauty with cutting performance.

Mahogany Western Handle: The handle is Western in style, in red-brown mahogany with three rivets set along its length.

180 mm Santoku: The listing gives a 180 mm blade, 47 mm wide and 1.9 mm thick, in the santoku shape, the all-round Japanese kitchen blade.

Presentation Box Included: The knife arrives in a black presentation box with a label, as the photos show, and the blade lies in a lined tray with a yellow insert.

Benefits

A blade of 33 layers of hammered Damascus steel: The blade is 33-layer Damascus steel with a hammered, dimpled finish that shows a flowing pattern, as the photos show. The listing says the hammering tightens the whole blade and improves cutting.

A well-regarded VG10 core inside the Damascus layers: The listing calls the core the well-regarded V-Gold No. 10 special steel, known as VG10. It sits inside the Damascus layers and gives the blade a stainless edge material made for sharpness and rust resistance.

A knife made by craftsmen in the blade-making city of Sakai: The listing says the knife is made by craftsmen in Sakai, a town known for blades, and that it combines beauty with cutting performance. The engraving on the blade also marks it as made in Japan.

A mahogany Western-style handle with three rivets: The handle is Western in style, in red-brown mahogany with three rivets set along its length. The shape sits well in the hand, and the steel bolster joins it cleanly to the hammered Damascus blade.

A 180 mm santoku for vegetables, fish and meat: The listing gives a 180 mm blade, 47 mm wide and 1.9 mm thick, in the santoku shape, the all-round Japanese kitchen blade. It handles vegetables, fish and meat, and the thin blade slices cleanly.

A black presentation box that protects the blade: The knife arrives in a black presentation box with a label, as the photos show, and the blade lies in a lined tray with a yellow insert. The box protects the blade and keeps it ready to store or give.

How to Use

Cut on a wood or soft plastic board

Wash after use

Dry the blade fully

Resharpen when the edge softens

Who Is This For

The Hammered-Blade Cook: You want a beautiful, sharp santoku with a comfortable Western handle. A flat blade lets food cling and slows every slice, and that is not your fault. Our santoku gives you 33 layers of hammered Damascus around a VG10 core in a 180 mm blade, with a three-rivet mahogany Western-style handle. The listing says Sakai craftsmen make it to join beauty with sharpness, and that the hammered finish improves cutting. Choose it when you cut vegetables, fish and meat with one agile knife, and you will have the facts you need before you order.

Product Story

We offer this knife from a maker rooted in Sakai, the Osaka city known for its blade-making tradition. The listing says craftsmen in Sakai make this hammered Damascus santoku to join beauty with cutting performance, with a core of the well-regarded V-Gold No. 10 steel known as VG10. The 180 mm blade is engraved to mark it as made in Japan. It arrives in a black presentation box. We describe only what the listing, the maker's pages and the product photos show.

What's Inside

• Santoku 180 mm knife

Care Guide

Storage: Store dry at room temperature, about 20 C (68 F), in a drawer with a blade guard or in a knife block, away from moisture.

Shelf Life: Durable kitchen tool with no expiry date.

Important: The blade is very sharp. Keep out of reach of children. Wash by hand and dry right after use, and avoid bones, frozen food and prying, which can chip a fine edge. Do not use a dishwasher.

Ingredients and Materials

VG10 core steel: Blade core

Hammered Damascus steel, 33 layers: Blade cladding

Mahogany wood: Handle material

Comparison

Quick Answer

Our 180 mm santoku has a hammered 33-layer Damascus blade around a VG10 core and a mahogany Western-style handle. Sakai craftsmen make it to join beauty with sharpness. Made in Japan. It comes in a black presentation box. We ship it directly from Japan with careful packing.