Sakai Takayuki 33-Layer VG10 Sabaki 150mm

Specifications

Brand

Sakai Takayuki

Type

Sabaki knife, a compact boning and butchery knife with an angled tip

Model

07478

Blade Length

150 mm

Blade

Stainless Damascus, 33 layers around a VG10 core

Handle

Japanese-style octagonal wood with dark ferrule

Packaging

Black presentation box

Made In

Japan

Features

33-Layer Damascus With VG10: The blade is stainless Damascus steel of 33 layers with a VG10 core inserted, as the listing and photo captions explain.

Rust-Resistant Sharp Edge: The listing states that the VG10 stainless material resists rust and keeps a sharp cutting edge for a long time.

Japanese-Style Wooden Handle: The handle is the Japanese style, an octagonal wooden grip with a dark ferrule at the blade end.

Professional High Hardness: The listing says the blade has a high-hardness treatment that holds up to use in professional kitchens.

150 mm Sabaki: The blade is 150 mm long in the sabaki shape, a compact butchery knife with an angled tip.

Presentation Box Included: The knife arrives in a black textured presentation box with a lined tray, as the photos show.

Benefits

A 33-layer Damascus blade built around a VG10 core: The blade is stainless Damascus steel of 33 layers with a VG10 core inserted, as the listing and photo captions explain. VG10 is the stainless steel the listing credits for its resistance to rust and its lasting sharpness.

A stainless edge that resists rust and stays sharp: The listing states that the VG10 stainless material resists rust and keeps a sharp cutting edge for a long time. That means less upkeep, as a rinse and a dry after use keep the blade clean.

A Japanese-style handle that suits Japanese ingredients and dishes: The handle is the Japanese style, an octagonal wooden grip with a dark ferrule at the blade end. The listing says it suits Japanese ingredients and cooking, and it lets you hold the knife close to the blade.

A high-hardness treatment that stands up to professional use: The listing says the blade has a high-hardness treatment that holds up to use in professional kitchens. For home cooks, that means a blade that keeps its edge through daily slicing, chopping and carving.

A compact 150 mm sabaki for trimming and breaking down: The blade is 150 mm long in the sabaki shape, a compact butchery knife with an angled tip. It trims meat, breaks down small fish and poultry, and the short blade gives close, agile control.

A black presentation box that protects the knife: The knife arrives in a black textured presentation box with a lined tray, as the photos show. The box protects the blade in transit and makes the knife easy to store or to give as a gift.

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 Japanese-Handle Cook: You want a beautiful, sharp sabaki with a traditional Japanese-style handle. A plain knife with a bulky handle looks out of place beside Japanese cooking, and that is not your fault. Our sabaki gives you 33 layers of Damascus steel with a VG10 core in a 150 mm blade, a high-hardness treatment and a Japanese-style wooden handle. The listing says the Japanese-style handle suits Japanese ingredients and dishes, and the high-hardness treatment stands up to professional use. Choose it when you trim meat and break down small fish and poultry with a compact, agile blade, 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 presents the 33-layer Damascus VG10 series with a new Japanese-style handle. This sabaki has a 150 mm blade and arrives in a black presentation box. 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

• Sabaki 150 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 hard edge. Do not use a dishwasher.

Ingredients and Materials

VG10 stainless steel core: Blade core

Stainless Damascus, 33 layers: Blade cladding

Wood: Handle material

Comparison

Quick Answer

Our 150 mm sabaki has a 33-layer Damascus blade around a VG10 core and a Japanese-style wooden handle. The stainless steel resists rust and holds a sharp edge. Made in Japan. It comes in a black presentation box. We ship it directly from Japan with careful packing.