Sakai Takayuki Hammered Damascus Gyuto 240mm

Specifications

Brand

Sakai Takayuki

Type

Gyuto chef's knife, double-bevel

Model

07396

Blade Length

240 mm

Blade

33-layer hammered Damascus with a VG10 core

Handle

Western-style mahogany with three rivets

Packaging

Black presentation box

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 blade has a VG10 core inside its Damascus layers.

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.

240 mm Double-Bevel Gyuto: The product image gives the blade as 240 mm, double edged.

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

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 surface adds beauty and gives the blade a distinctive texture along its whole face.

A VG10 core chosen for sharpness and durability: The blade has a VG10 core inside its Damascus layers. The product image names VG10 as the core steel and the listing pairs it with a high-hardness treatment, so the edge is made for sharp, lasting cutting.

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. That heritage is part of what you hold each time you slice.

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 long 240 mm gyuto with a double-bevel edge: The product image gives the blade as 240 mm, double edged. The gyuto shape handles meat, fish and vegetables, and the length slices large cuts, whole roasts and big fish in one clean stroke.

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.

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 gyuto with a comfortable Western handle. A flat blade lets food cling and slows every slice, and that is not your fault. Our 240 mm gyuto gives you 33 layers of hammered Damascus around a VG10 core, a high-hardness treatment suited to professional use and a mahogany handle with three rivets. It is made by craftsmen in Sakai, the Japanese blade-making city, and it pairs beauty with sharpness. Slice a roast, a fish or a pile of vegetables, then rinse the blade and dry it.

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 sharpness, and that its blade has a high-hardness treatment for professional use. The 240 mm gyuto has a VG10 core and a mahogany Western-style handle, and it arrives in a black presentation box. We describe only what the listing and its photos show.

What's Inside

• Gyuto 240 mm in black presentation box

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 core steel: Blade core

Hammered Damascus steel, 33 layers: Blade cladding

Mahogany wood: Handle material

Comparison

Quick Answer

Our gyuto has a 240 mm double-bevel blade made of 33-layer hammered Damascus steel around a VG10 core, with a mahogany Western-style three-rivet handle. The listing says craftsmen in Sakai make it and that the blade has a high-hardness treatment.