SAKAI TAKAYUKI 33-LAGIGER DAMAST VG10 SUJIHIKI 240mm
Product Overview
The Sakai Takayuki 33-Layer Damascus VG10 Sujihiki 240mm is a long, slender Japanese slicing knife designed for precise, effortless cuts of meat and fish.
Its narrow blade profile minimizes resistance, allowing for clean, single-stroke slicing that preserves the texture and appearance of ingredients.
At the core of the blade is VG-10 stainless steel, prized for its exceptional sharpness, excellent edge retention, and high corrosion resistance. This core is clad in 33 layers of stainless Damascus steel, delivering outstanding cutting performance, durability, and refined visual beauty.
The blade is finished with a traditional Tsuchime (hammered) pattern, enhancing both aesthetics and functionality by improving food release and increasing forging density.
Key Features
33-Layer Damascus Construction
Multiple layers of stainless steel are forge-welded around a VG-10 core, achieving a superior balance of sharpness, durability, and elegant appearance.
VG-10 Stainless Steel Core
Renowned for long-lasting edge retention and rust resistance, VG-10 ensures precise slicing performance with easy maintenance.
Traditional Tsuchime (Hammered) Finish
The hammered texture strengthens the blade through forging effects while reducing food adhesion during slicing.
Sujihiki Blade for Precision Slicing
Ideal for carving meat, slicing roasts, trimming proteins, and preparing sashimi-style cuts with minimal drag.
High Hardness for Long Edge Life
With a hardness rating of HRC 60–62, the blade maintains sharpness even under frequent professional use.
Slim, Well-Balanced Design
The narrow blade width and lightweight construction provide excellent control and fatigue-free operation.
Specifications
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Knife Type: Slicing Knife
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Blade Material: VG-10 Core, 33-Layer Damascus Stainless Steel
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Blade Hardness: HRC 60–62
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Edge: Double Bevel
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Blade Length: 240mm
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Blade Height: 37mm
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Blade Thickness: 1.8mm
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Ferrule Material: Stainless Steel
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Handle Material: Mahogany
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Handle Length: 121mm
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Weight: 177g
Pflege
Nur von Hand mit warmem Wasser und mildem Reinigungsmittel waschen. Nach dem Waschen gründlich trocknen. Keine gefrorenen Lebensmittel oder Knochen darauf schneiden und Schlageinwirkungen oder Drehbewegungen vermeiden. Nicht spülmaschinengeeignet.
Was ist Damaststahl?
Damaststahl geht auf antiken Schmelztiegelstahl zurück, auch als Wootz-Stahl bekannt, der in Indien entwickelt und wegen seiner Festigkeit und der charakteristischen Muster geschätzt wurde.
Moderne japanische Damastklingen werden hergestellt, indem verschiedene rostfreie Stähle um einen Hochleistungskern geschichtet werden, wodurch sie überlegene Schärfe, lange Standzeit der Schneide, einfache Nachschärfbarkeit und elegante holzmaserungsähnliche Muster erreichen.
