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Kitchen knives

## Japanese grind: razor-sharp


As already mentioned, these knives are made of VG-10. This is high quality steel, which is resistant to corrosion and wear, because of the addition of chromium, molybdenum and vanadium. Thanks to the amount of carbon and cobalt the knives are very hard as well (61 HRC), as you may expect Japanese knives to be. This hardness makes that these knives are razor-sharp. But that is not all, they are also easy to sharpen.


## Handle made from zelkova wood


The octagonal handles are made from Japanese zelkova wood. The bolster, which takes care of the balance, is made from mahogany. This material won’t tear easily making it incredibly sustainable.

The kitchen knives from the Sakai Takayuki 33-Layer VG10 Damascus Hammered WA-collection have a VG-10 core, encased in 33 layers of damasteel. The top of the knives has been hammered, a technique in Japan also known as tsuchime. As a result food won’t stick to the surface of the blade. In addition, it simply looks amazing. An amazing example of craftsmanship.

Sakai Takayuki kitchen knives: Japanese craftsmanship

Sakai Takayuki 33-Layer VG10 Damascus Hammered WA

Sakai Takayuki Blue 2 Steel Japanese Style

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Sakai Takayuki chef's knife 33-Layer Damascus Hammered WA 21 cm

Sakai Takayuki bunka 33-Layer Damascus Hammered WA 16 cm

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Sakai Takayuki santoku 33-Layer Damascus Hammered WA 17 cm

Sakai Takayuki utility knife 33-Layer Damascus Hammered WA 15 cm

Sakai Takayuki bunka 33-Layer Damascus Hammered WA 20 cm

Sakai Takayuki carving knife 33-Layer Damascus Hammered WA 25 cm

Sakai Takayuki nakiri 33-Layer Damascus Hammered WA 16 cm

Sakai Takayuki steak knife 33-Layer Damascus Hammered WA Petty 13 cm

Sakai Takayuki chef's knife 33-Layer Damascus Hammered WA 24 cm