• Sakai Takayuki VG10 33 Layer Damascus Western Handle Kengata Santoku 160mm from Sakai Takayuki
  • Sakai Takayuki VG10 33 Layer Damascus Western Handle Kengata Santoku 160mm from Sakai Takayuki
  • Sakai Takayuki VG10 33 Layer Damascus Western Handle Kengata Santoku 160mm from Sakai Takayuki
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Sakai Takayuki VG10 33 Layer Damascus Western Handle Kengata Santoku 160mm

Sakai Takayuki VG10 33 Layer Damascus Western Handle Kengata Santoku 160mm

$212.00 CAD
$212.00 CAD
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About the Shape - This is also a multi purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems'. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm - 190mm lengths. These are more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.

About Sakai Takayuki VG10 33 Layer Damascus - Sakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.

Sakai Takayuki’s 33 layer damascus line is forged from VG-10, a high-carbon, stainless steel created for knife making and then laminated with 33-layer Damascus and are BEAUTIFUL. Truly usable art! The brown pakka western handle is perfect for folks who prefer a hefty grip on their knives.

Shape Bunka
Also know as? You could also call it a depending on what part of Japan you are in.
Maintenance Level Low
Blade Length 160 mm |
Blade Height 45 mm
Thickness 1.9 mm
Weight 168 g
Steel Type VG10 Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 60 - 62
Edge/Bevel Double (50/50)
Handle Western Handle - Pakkawood Metal Bolster
Knife Line Sakai Takayuki VG10 33 Damascus
Brand Sakai Takayuki
Made in Seki, Gifu, Japan

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.mom/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.904762 / 5 from 21 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["size","weight","balance","handle","feels","knife","edge","holds"].

Review highlights

Reviews

Knife review

"It is amazing for everyday prep, the blade is like no other and the balance makes it that much better!"

— Mason V. (5/5)

Great knife

"Love this knife. Great everyday and feels very comfortable"

— Mario D. (5/5)

New Knife

"A well crafted knife very happy with it"

— gordon m. (5/5)

Groomsmen Gift

"This was a beautiful knife to give to my groomsmen, I appreciate the craftsman ship as a chef myself."

— Allen C. (5/5)

Santoko

"I love my new Santoku knife. It make chopping a dream."

— Louise T. (5/5)

Excellent knife

"This is a solid, reliable knife. I got it as a gift, and my friends love it."

— Carl T. (5/5)

Amazing Knife

"I am no expert on quality knives, as this is my first Japanese Knife. However, from what I can tell ot is amazing. Super sharp, light, but sturdy in my hand, cuts perfectly, and just looks fantastic."

— Brittany H. (5/5)

massaged ...

"... a great utility knife that just needed a massage to bring out it's inner edge! A reshaping-lightening of the handle, polishing of the blade and an edge reprofile made this overlooked knife sing ;)"

— Ference M. (4/5)

One Knife to rule them all

"This is probably the best knife I’ve ever tried. Its shape and size are perfect for basically every imaginable kitchen job, not to mention it is ridiculously sharp out of the box. I would only not recommend this knife for breaking down huge pieces of meat because of its 160mm (get a 240mm Gyuto instead if that’s what you want). Despite being a piece of art, this knife is relatively easy to take care of. I’ve been using it daily for a month, and so far I can only see a few minor scratches (but that was totally my fault. I am way more used to western knives, so I ended up scratching the blade near the edge on the first week of use for honing it in a wider angle than I should have). Bottomline: if you want to invest in a single Japanese knife, start with this one. Santokus are really versatile on their own, and the Kiritsuke tip on this one makes it even better."

— André O. (5/5)

I would buy another one if I ever needed to

"What an amazing edition to my professional knife kit. It is a pleasure to beable to use this knife daily. I get excited even gitty when I get to bring it out for any task. Fantsatic quality and design. The service at knife wear is top notch and I will be returning everytime I need a new knife, or even if I don't."

— Wesley K. (5/5)

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