Sakai Takayuki Hammered Damascus Yanagiba 270mm

Specifications

Brand

Sakai Takayuki

Type

Yanagiba-style slicing knife, Western-style handle

Model

07398

Blade Length

270 mm

Blade

33-layer hammered Damascus with a VG10 core

Handle

Western-style, red-brown, three rivets

Packaging

Black presentation box

Made In

Japan

Features

33-Layer Hammered Damascus: The listing describes a hammered finish over a 33-layer Damascus blade.

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.

Western Three-Rivet Handle: The handle is Western in style, in red-brown laminated wood with three rivets set along its length.

270 mm Slicing Blade: The blade is 270 mm long and slim, built for drawing through fish or meat in one long stroke.

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 listing describes a hammered finish over a 33-layer Damascus blade. The hammering tightens the whole blade and improves cutting, and the dimpled surface also adds a rippled pattern along the full length.

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 that is made for lasting sharpness.

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 Western-style handle with three rivets for a firm grip: The handle is Western in style, in red-brown laminated wood with three rivets set along its length. A steel bolster joins it to the blade, and the shape gives a firm, confident grip during long slicing strokes.

A long 270 mm blade for clean, single-stroke slices: The blade is 270 mm long and slim, built for drawing through fish or meat in one long stroke. The length means fewer passes, and that helps the slices keep a clean surface and an even thickness.

A black presentation box that protects the long 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 long 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 Sashimi-Slicing Cook: You want a long slicing knife that cuts clean, even slices. A short or dull blade drags and crushes delicate slices, and that is not your fault. Our 270 mm yanagiba gives you a 270 mm hammered 33-layer Damascus blade with a VG10 core and a three-rivet Western-style handle. The listing says Sakai craftsmen make it to combine beauty with sharpness, and that the hammered finish improves cutting. Choose it when you pull one long stroke and the slice comes away clean, 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 knife to join beauty with cutting performance, with a core of the well-regarded V-Gold No. 10 steel, and the 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

• Yanagiba 270 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

Laminated wood: Handle material

Comparison

Quick Answer

Our 270 mm slicing knife has a hammered 33-layer Damascus blade around a VG10 core and a Western-style three-rivet 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.