Sakai Takayuki 33 Layer Damascus Two Piece Set with Petty
Description
Sakai Takayuki 33 layer VG10 Damascus
* 10% off the regular price of $283 when purchasing this set. Set includes:
1 Gyutou 210mm (8.2")
1 Petty 150mm (5.9")
A top selling line from the beginning, the Sakai Takayuki 33 Layer Collection is crafted from folded damascus steel with a VG10 cutting core. The blades are stain resistant, hold a great edge and are hand-hammered for added blade strength and quick food release. They are medium weight and impeccably finished with beautiful mahogany wood handles.
Why we love them: Sakai Takayuki 33 Layer is versatile, great looking and a top performer. This line is a solid choice for all levels of cooking experience and makes a wonderful gift.
Specifications
| Handle material | Mahogany Wood |
| Blade length | 210 mm (8.2") / 150mm (5.9") |
| Thickness at spine | 1.7 mm |
| Thickness at tip | 0.7 mm |
| Hardness (Rockwell scale) | 60 |
|
|
Double (50/50) |
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
$255.00
Sakai Takayuki 33 Layer Damascus Two Piece Set with Petty—
$255.00
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Description
Sakai Takayuki 33 layer VG10 Damascus
* 10% off the regular price of $283 when purchasing this set. Set includes:
1 Gyutou 210mm (8.2")
1 Petty 150mm (5.9")
A top selling line from the beginning, the Sakai Takayuki 33 Layer Collection is crafted from folded damascus steel with a VG10 cutting core. The blades are stain resistant, hold a great edge and are hand-hammered for added blade strength and quick food release. They are medium weight and impeccably finished with beautiful mahogany wood handles.
Why we love them: Sakai Takayuki 33 Layer is versatile, great looking and a top performer. This line is a solid choice for all levels of cooking experience and makes a wonderful gift.
Specifications
| Handle material | Mahogany Wood |
| Blade length | 210 mm (8.2") / 150mm (5.9") |
| Thickness at spine | 1.7 mm |
| Thickness at tip | 0.7 mm |
| Hardness (Rockwell scale) | 60 |
|
|
Double (50/50) |
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives