Sakai Takayuki VG10/VG2 Coreless Damascus 260mm Kiritsuke Sujihiki with Micarta Handle
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Unlike a typical Damascus knife which has a Hagane (core) and Jigane (cladding), this Kiritsuke Sujihiki has a monosteel structure, with dozens of layers of VG10 and VG2 steel folded together to create the stunning Damascus finish. This Kiritsuke Sujihiki is a true laser. With the spine thickness measuring just 1.9mm at heel, the ultra-thin behind the edge ensures excellent smoothness in cutting. The handle is made of Micarta, a very durable material that provides excellent water resistant capabilities.
- Origin (Made in): Sakai, Japan
- Brand: Sakai Takayuki
- Model No.: 14416
- Knife Type: Kiritsuke Sujihiki
- Construction: Monosteel
- Grind: Double-edged Blade (50/50 Grind)
- Steel Type: VG10 / VG2
- Hardness: 60-61 HRC
- Blade Finishes: Damascus
- Blade Length: 260mm (10.2")
- Blade Height (at heel): 51mm
- Spine Thickness
- Above heel: 1.9mm
- Middle: 1.7mm
- Shape: Western-shaped
- Material: Black Micarta
- Bolster: Stainless Steel
- Length: 128mm
- Overall Length: 396mm
- Weight: 194g (6.84oz)
- Mark: In Japanese Kanji "Takayuki" (孝行) ; "Coreless Damascus" ; "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.
Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.
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.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.