Sakai Takayuki Kengata Santoku Knife 160mm (6.3") Damascus 33 Layer
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Sakai Takayuki Kengata Santoku Knife 160mm (6.3") Damascus 33 Layer

Sakai Takayuki Kengata Santoku Knife 160mm (6.3") Damascus 33 Layer

Looking for a great multipurpose kitchen knife? 

The Sakai Takayuki Kengata Japanese Santoku knife is super nimble and able to perform very delicate tasks with the Kengata tip! The VG-10 core with 33 layer Damascus steel Santoku knife is a great stainless steel option with low maintenance and good edge retention.

Ideal for: Chopping, slicing, dicing, and julienning.

Useful on food types: Small to medium proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.

Santoku Knife
Blade Material: 33 Layer Damascus VG-10 Stainless Steel core
Blade Lenght: 160mm (6.3") 
Edge Type: Double Bevel
Handle Type: Mahogany

Weight: 168 g
Blade Width: 42 mm
Blade Thickness: 2 mm
Handle Length: 116 mm
Handle Thickness: 20 mm

Enhance your cooking with a VG-10 Japanese Santoku knife

This is a Sakai Takayuki Western style series that is resistant to rust.  The blade has a hammer eye pattern full and is a fascinating blade that features a beautiful ripple that can be used widely from home to professional. The handle uses a beautiful Mahogany. 




$179.00
Sakai Takayuki Kengata Santoku Knife 160mm (6.3") Damascus 33 Layer—
$179.00

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Sakai Takayuki Kengata Santoku Knife 160mm (6.3") Damascus 33 Layer - Image 5
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Sakai Takayuki Kengata Santoku Knife 160mm (6.3") Damascus 33 Layer - Image 8

Sakai Takayuki Kengata Santoku Knife 160mm (6.3") Damascus 33 Layer

Looking for a great multipurpose kitchen knife? 

The Sakai Takayuki Kengata Japanese Santoku knife is super nimble and able to perform very delicate tasks with the Kengata tip! The VG-10 core with 33 layer Damascus steel Santoku knife is a great stainless steel option with low maintenance and good edge retention.

Ideal for: Chopping, slicing, dicing, and julienning.

Useful on food types: Small to medium proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.

Santoku Knife
Blade Material: 33 Layer Damascus VG-10 Stainless Steel core
Blade Lenght: 160mm (6.3") 
Edge Type: Double Bevel
Handle Type: Mahogany

Weight: 168 g
Blade Width: 42 mm
Blade Thickness: 2 mm
Handle Length: 116 mm
Handle Thickness: 20 mm

Enhance your cooking with a VG-10 Japanese Santoku knife

This is a Sakai Takayuki Western style series that is resistant to rust.  The blade has a hammer eye pattern full and is a fascinating blade that features a beautiful ripple that can be used widely from home to professional. The handle uses a beautiful Mahogany. 




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Description

Looking for a great multipurpose kitchen knife? 

The Sakai Takayuki Kengata Japanese Santoku knife is super nimble and able to perform very delicate tasks with the Kengata tip! The VG-10 core with 33 layer Damascus steel Santoku knife is a great stainless steel option with low maintenance and good edge retention.

Ideal for: Chopping, slicing, dicing, and julienning.

Useful on food types: Small to medium proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.

Santoku Knife
Blade Material: 33 Layer Damascus VG-10 Stainless Steel core
Blade Lenght: 160mm (6.3") 
Edge Type: Double Bevel
Handle Type: Mahogany

Weight: 168 g
Blade Width: 42 mm
Blade Thickness: 2 mm
Handle Length: 116 mm
Handle Thickness: 20 mm

Enhance your cooking with a VG-10 Japanese Santoku knife

This is a Sakai Takayuki Western style series that is resistant to rust.  The blade has a hammer eye pattern full and is a fascinating blade that features a beautiful ripple that can be used widely from home to professional. The handle uses a beautiful Mahogany.