Sakai Takayuki 33-Layer Hammered Damascus 210mm / 240mm Gyuto - VG10 Stainless Steel
The Masterpiece of Sakai: 33-Layer Hammered Damascus Gyuto
The Sakai Takayuki 33-Layer Damascus Gyuto is the quintessential "workhorse" for the modern kitchen. Crafted by the master bladesmiths at Aoki Hamono in Sakai, Japan, this knife blends 600 years of blacksmithing heritage with high-performance VG10 stainless steel.
Whether you are a professional chef or a home enthusiast, the 210mm Gyuto (Chef's Knife) offers the perfect balance for chopping, dicing, and precision julienning of proteins and vegetables alike.
Quick Technical Snapshot
-
Core Steel: VG10 Stainless (Takefu Special Steel)
-
Hardness: 60-61 HRC (Elite edge retention)
-
Construction: 33-Layer San Mai Damascus
-
Finish: Tsuchime (Hammered) for superior food release
-
Edge: Double-Bevel (50/50) — Suitable for right and left-handed users
-
Handle: Water-resistant Mahogany Pakkawood (Western Style)
-
Best For: Medium to large proteins, carrots, onions, garlic, and leafy greens.
Detailed Specifications
| Feature | 210mm (8.3") | 240mm (9.4") |
| Blade Width | 48 mm | 50 mm |
| Blade Thickness | 2 mm | 2 mm |
| Weight | 194 g | 229 g |
| Handle Length | 120 mm | 125 mm |
| Steel Type | VG-10 Core / Damascus Clad | VG-10 Core / Damascus Clad |
Why the Tsuchime (Hammered) Finish Matters
Beyond its stunning aesthetic, the hand-hammered "eye" pattern on the blade serves a vital functional purpose. These indentations create small air pockets between the steel and the food, significantly reducing suction. This allows for faster, cleaner slicing of "sticky" vegetables like potatoes and onions, ensuring the integrity and freshness of every ingredient.
What’s In The Box?
Every Sakai Takayuki knife is hand-inspected to meet the rigorous standards of Sakai’s craft tradition. Your order includes:
-
Sakai Takayuki 33-Layer Damascus Gyuto
-
Authentic Japanese Presentation Box: Reinforced paper with traditional calligraphy—perfect for gifting.
-
Transit Safety Sheath: A plastic blade guard for immediate protection.
⚠️ Pro-Tip for Long-Term Care: > While the included plastic sheath is great for shipping, we highly recommend upgrading to a Knife Protector Edge Guard or a Magnolia Wood Saya. A rigid protector prevents accidental scratches to the Damascus cladding and preserves the 15° factory edge during drawer storage.
Authenticity & Maintenance
Authorized Aoki Hamono Dealer Since 2019.
When you purchase from Hasu-Seizo, you are guaranteed an authentic product sourced directly from the makers in Sakai, Japan.
-
Care: Hand-wash with mild soap and dry immediately.
-
Avoid: Do not cut bone, pits, or frozen foods. This high-carbon stainless steel is hard and thin; improper use may cause chipping.
-
Dishwasher: Never place Japanese cutlery in a dishwasher.
Frequently Asked Questions
Is this knife rust-resistant?
Yes. The VG10 core and 33-layer cladding are stainless, making this knife highly resistant to corrosion and much easier to maintain than traditional carbon steel.
Can I use this if I am left-handed?
Absolutely. This knife features a symmetrical 50/50 double-bevel edge, providing a comfortable and precise cutting experience for both right and left-handed chefs.
How often should I sharpen it?
For home use, we recommend a light honing on a 800/6000 grit whetstone every 3–6 months to maintain its signature "Sakai sharp" edge.
Original: $179.00
-65%$179.00
$62.65More Images
Sakai Takayuki 33-Layer Hammered Damascus 210mm / 240mm Gyuto - VG10 Stainless Steel
The Masterpiece of Sakai: 33-Layer Hammered Damascus Gyuto
The Sakai Takayuki 33-Layer Damascus Gyuto is the quintessential "workhorse" for the modern kitchen. Crafted by the master bladesmiths at Aoki Hamono in Sakai, Japan, this knife blends 600 years of blacksmithing heritage with high-performance VG10 stainless steel.
Whether you are a professional chef or a home enthusiast, the 210mm Gyuto (Chef's Knife) offers the perfect balance for chopping, dicing, and precision julienning of proteins and vegetables alike.
Quick Technical Snapshot
-
Core Steel: VG10 Stainless (Takefu Special Steel)
-
Hardness: 60-61 HRC (Elite edge retention)
-
Construction: 33-Layer San Mai Damascus
-
Finish: Tsuchime (Hammered) for superior food release
-
Edge: Double-Bevel (50/50) — Suitable for right and left-handed users
-
Handle: Water-resistant Mahogany Pakkawood (Western Style)
-
Best For: Medium to large proteins, carrots, onions, garlic, and leafy greens.
Detailed Specifications
| Feature | 210mm (8.3") | 240mm (9.4") |
| Blade Width | 48 mm | 50 mm |
| Blade Thickness | 2 mm | 2 mm |
| Weight | 194 g | 229 g |
| Handle Length | 120 mm | 125 mm |
| Steel Type | VG-10 Core / Damascus Clad | VG-10 Core / Damascus Clad |
Why the Tsuchime (Hammered) Finish Matters
Beyond its stunning aesthetic, the hand-hammered "eye" pattern on the blade serves a vital functional purpose. These indentations create small air pockets between the steel and the food, significantly reducing suction. This allows for faster, cleaner slicing of "sticky" vegetables like potatoes and onions, ensuring the integrity and freshness of every ingredient.
What’s In The Box?
Every Sakai Takayuki knife is hand-inspected to meet the rigorous standards of Sakai’s craft tradition. Your order includes:
-
Sakai Takayuki 33-Layer Damascus Gyuto
-
Authentic Japanese Presentation Box: Reinforced paper with traditional calligraphy—perfect for gifting.
-
Transit Safety Sheath: A plastic blade guard for immediate protection.
⚠️ Pro-Tip for Long-Term Care: > While the included plastic sheath is great for shipping, we highly recommend upgrading to a Knife Protector Edge Guard or a Magnolia Wood Saya. A rigid protector prevents accidental scratches to the Damascus cladding and preserves the 15° factory edge during drawer storage.
Authenticity & Maintenance
Authorized Aoki Hamono Dealer Since 2019.
When you purchase from Hasu-Seizo, you are guaranteed an authentic product sourced directly from the makers in Sakai, Japan.
-
Care: Hand-wash with mild soap and dry immediately.
-
Avoid: Do not cut bone, pits, or frozen foods. This high-carbon stainless steel is hard and thin; improper use may cause chipping.
-
Dishwasher: Never place Japanese cutlery in a dishwasher.
Frequently Asked Questions
Is this knife rust-resistant?
Yes. The VG10 core and 33-layer cladding are stainless, making this knife highly resistant to corrosion and much easier to maintain than traditional carbon steel.
Can I use this if I am left-handed?
Absolutely. This knife features a symmetrical 50/50 double-bevel edge, providing a comfortable and precise cutting experience for both right and left-handed chefs.
How often should I sharpen it?
For home use, we recommend a light honing on a 800/6000 grit whetstone every 3–6 months to maintain its signature "Sakai sharp" edge.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
The Masterpiece of Sakai: 33-Layer Hammered Damascus Gyuto
The Sakai Takayuki 33-Layer Damascus Gyuto is the quintessential "workhorse" for the modern kitchen. Crafted by the master bladesmiths at Aoki Hamono in Sakai, Japan, this knife blends 600 years of blacksmithing heritage with high-performance VG10 stainless steel.
Whether you are a professional chef or a home enthusiast, the 210mm Gyuto (Chef's Knife) offers the perfect balance for chopping, dicing, and precision julienning of proteins and vegetables alike.
Quick Technical Snapshot
-
Core Steel: VG10 Stainless (Takefu Special Steel)
-
Hardness: 60-61 HRC (Elite edge retention)
-
Construction: 33-Layer San Mai Damascus
-
Finish: Tsuchime (Hammered) for superior food release
-
Edge: Double-Bevel (50/50) — Suitable for right and left-handed users
-
Handle: Water-resistant Mahogany Pakkawood (Western Style)
-
Best For: Medium to large proteins, carrots, onions, garlic, and leafy greens.
Detailed Specifications
| Feature | 210mm (8.3") | 240mm (9.4") |
| Blade Width | 48 mm | 50 mm |
| Blade Thickness | 2 mm | 2 mm |
| Weight | 194 g | 229 g |
| Handle Length | 120 mm | 125 mm |
| Steel Type | VG-10 Core / Damascus Clad | VG-10 Core / Damascus Clad |
Why the Tsuchime (Hammered) Finish Matters
Beyond its stunning aesthetic, the hand-hammered "eye" pattern on the blade serves a vital functional purpose. These indentations create small air pockets between the steel and the food, significantly reducing suction. This allows for faster, cleaner slicing of "sticky" vegetables like potatoes and onions, ensuring the integrity and freshness of every ingredient.
What’s In The Box?
Every Sakai Takayuki knife is hand-inspected to meet the rigorous standards of Sakai’s craft tradition. Your order includes:
-
Sakai Takayuki 33-Layer Damascus Gyuto
-
Authentic Japanese Presentation Box: Reinforced paper with traditional calligraphy—perfect for gifting.
-
Transit Safety Sheath: A plastic blade guard for immediate protection.
⚠️ Pro-Tip for Long-Term Care: > While the included plastic sheath is great for shipping, we highly recommend upgrading to a Knife Protector Edge Guard or a Magnolia Wood Saya. A rigid protector prevents accidental scratches to the Damascus cladding and preserves the 15° factory edge during drawer storage.
Authenticity & Maintenance
Authorized Aoki Hamono Dealer Since 2019.
When you purchase from Hasu-Seizo, you are guaranteed an authentic product sourced directly from the makers in Sakai, Japan.
-
Care: Hand-wash with mild soap and dry immediately.
-
Avoid: Do not cut bone, pits, or frozen foods. This high-carbon stainless steel is hard and thin; improper use may cause chipping.
-
Dishwasher: Never place Japanese cutlery in a dishwasher.
Frequently Asked Questions
Is this knife rust-resistant?
Yes. The VG10 core and 33-layer cladding are stainless, making this knife highly resistant to corrosion and much easier to maintain than traditional carbon steel.
Can I use this if I am left-handed?
Absolutely. This knife features a symmetrical 50/50 double-bevel edge, providing a comfortable and precise cutting experience for both right and left-handed chefs.
How often should I sharpen it?
For home use, we recommend a light honing on a 800/6000 grit whetstone every 3–6 months to maintain its signature "Sakai sharp" edge.
