Sakai Takayuki Coreless Damascus Kengata Gyuto 190mm

Specifications

Brand

Sakai Takayuki

Type

Kengata (saber-type) gyuto chef's knife

Model

14415

Blade Length

190 mm

Blade

Coreless Damascus, dozens of rolled VG10 and VG2 layers

Handle

Black micarta (dishwasher not recommended)

Packaging

Red marbled presentation box

Features

Coreless Damascus Blade: The listing explains that the blade has no core steel inside it, which is why it is called coreless.

VG10 And VG2 Layers: The blade is made by stacking dozens of layers of VG10 and VG2 steel and processing them with a unique rolling technique, as the listing explains.

Refined Carbide Structure: The listing says the carbides in the steel are refined to an extreme degree.

Black Micarta Handle: The handle is black micarta, which the listing describes as popular and excellent in durability and water resistance.

Hand-Forward Balance: The listing says the center of gravity sits closer to the hand than on knives of the same length, which makes the knife easier to cut with.

190 mm Kengata Shape: The kengata, or saber-type, gyuto has an angled spine line that ends in a sharp point, in a 190 mm blade.

Benefits

A coreless Damascus blade with no separate core steel: The listing explains that the blade has no core steel inside it, which is why it is called coreless. The whole blade is a single rolled Damascus of layered steel, and the pattern runs through its full face.

Dozens of VG10 and VG2 layers joined by a unique rolling process: The blade is made by stacking dozens of layers of VG10 and VG2 steel and processing them with a unique rolling technique, as the listing explains. The process also creates the flowing Damascus pattern on the blade.

Carbides refined to the extreme for sharper, longer-lasting edges: The listing says the carbides in the steel are refined to an extreme degree. According to the listing, that gives more sharpness and durability than conventional VG10, so the edge stays keen through heavy use.

A black micarta handle that resists wear and water: The handle is black micarta, which the listing describes as popular and excellent in durability and water resistance. Two rivets hold it in place, and the listing notes that a dishwasher is not recommended.

A balance point nearer the hand than on similar-length knives: The listing says the center of gravity sits closer to the hand than on knives of the same length, which makes the knife easier to cut with. That balance helps control during long prep sessions.

A 190 mm saber-type gyuto with a pointed angled tip: The kengata, or saber-type, gyuto has an angled spine line that ends in a sharp point, in a 190 mm blade. It handles meat, fish and vegetables, and the point reaches into tight spots.

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 Coreless-Damascus Cook: You want a sharp, durable gyuto with a striking pattern. A knife that dulls quickly and wears out its handle in a wet kitchen, and that is not your fault. Our 190 mm kengata gyuto gives you a coreless Damascus blade of dozens of rolled VG10 and VG2 layers and a black micarta handle. The listing says the balance point sits closer to the hand than on knives of the same length, which makes cutting easier. Choose it when the balance sits near your hand and every cut feels easy, 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 describes a coreless Damascus blade made by rolling dozens of layers of VG10 and VG2 steel with a unique rolling technique, joined to a black micarta handle. It arrives in a red marbled presentation box. We describe only what the listing, the maker's pages and the product photos show.

What's Inside

• Kengata Gyuto 190 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. The listing does not recommend a dishwasher, so wash by hand and dry right after use. Avoid bones, frozen food and prying, which can chip a fine edge.

Ingredients and Materials

VG10 and VG2 layered Damascus steel: Blade material

Black micarta: Handle material

Comparison

Quick Answer

Our 190 mm kengata gyuto has a coreless Damascus blade made by rolling dozens of layers of VG10 and VG2 steel, with a black micarta handle. Its balance sits near the hand for easy cutting. It comes in a red marbled presentation box.