Sakai Takayuki
Sakai Takayuki 33 Layers Tsuchime Damascus VG10 Petty
$135.00
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This petty knife is made with VG10 core steel, heat-treated to 60 HRC, with a smooth flat grind and fairly thin thickness behind the edge. Tsuchime pattern is hammered onto 33 layers of stainless steel cladding to create an interesting look. The level of fit and finish is good for this price range and the Spanish Mahogany wood handle ages beautifully.
Spec:
- Origin (Made in): Sakai, Japan
- Brand: Sakai Takayuki
- Model No.: 07389 / 07391
- Knife Type: Petty
- Blade
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): VG10
- Jigane (Cladding): Stainless Steel
- Hardness: 60 HRC
- Hand-sharpened
- Blade Finishes:
- Damascus
- Tsuchime (Hammered)
- Blade Length: 120mm (4.7") / 150mm (5.9")
- Blade Height (at heel): 27mm / 29mm
- Spine Thickness
- Above heel: 1.9mm / 1.9mm
- Middle: 1.8mm / 1.8mm
- Handle
- Shape: Western-shaped
- Material: Spanish Mahogany
- Bolster: Stainless Steel
- Length: 99mm / 108mm
- Overall Length: 221mm / 262mm
- Weight: 78g (2.75oz) / 95g (3.35oz)
- Mark: In Japanese Kanji "Takayuki" (孝行) ; "Damascus VG-10" ; "Takayuki Made in Japan"
About Sakai Takayuki 堺 孝行
Sakai Takayuki is Sakai's top knife maker and artisan workshop. Japan's Sakai region has a knife making history of 600 years. Among these knife makers, Sakai Takayuki is a representative of Sakai's long history of making blades. The quality of the finish and details of the forging technique are handed down over generations of fine craftsmen. Today Sakai Takayuki is sold to over 100 countries around the world. Their uncompromising knife making passion has attracted passionate customers beyond the border of Japan.
Care:
Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.
Cutting Surface:
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
Sharpening:
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.
Customer Reviews
Based on 3 reviews
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B
The knife looks attractive. The wood handle, the Damascus steel blade, and the visible full tang all fit together in this style.
Function: the handle is plenty large enough for large hands with a curb at the butt and a heel on the other end for different grips.
Use: This petty knife falls between a chef and a paring knife--being a little short for the former and a bit long for the latter. My use is more in line with a paring knife. It cuts apple peels effortlessly, as with slicing any fruit, lettuce, turnip greens, etc. By choking up under the heel, it cuts well despite being longer than a normal paring knife. The point tapers well also for cutting pits out of fruits. (I put my index finger along the spine and middle finger under the heel). I have chipped VG 10 steel before cutting watermelon on a plate, so I advise always using a wood board underneath any cutting task.
Sharpness: the blade comes very sharp, but I always sharpen them more, regardless--starting with 800 Grit and going to 8000. It took mere minutes to move to the King 8000.
I am well pleased with the knife and use it almost as much as my Chef knife. If you do not have a paring knife, this handsome knife works well in that role.
M
This knife is a show stopper. It's beautiful design is eye catching and the still works perfectly and stays sharp. We do not even put it in the drawer we leave it out to display and easy access.
C
Yes, this was (and is) my best Petty knife I ever have. It is small, handy and very very sharp.
It looks nice and very functional.