Sakai Takayuki's 33 Layer hammered damascus knives have a core steel of VG10, a stainless steel produced by Takefu Special Steel Co, that has a unique combination of toughness and good edge life. The handles are made with mahogany pakka wood and have a comfortable and balanced in-hand feel. These would make a great choice for home cooks and professionals alike.

Takayuki's 'Kengata' is similar to a bunka style knife, basically a santoku with a 'kiritsuke' tip. They are great for a variety of cutting tasks, and especially shine when using the tip for fine work, such as dicing shallots or garlic. The curved belly of the blade facilitates a comfortable rocking motion.

Sakai Takayuki knives are made by Aoki Hamono, one of the largest and most well known companies in Sakai, Japan. Sakai city has a long history of top quality knifemaking, and Sakai Takayuki's knives represent that history, working with top level local craftsmen to offer both the traditional and modern kitchen cutlery of the highest standards.

Blade Material: VG10 stainless steel core

Handle Material: Mahogany Pakka wood

Hardness: 60-62 HRC

Blade Length: 6.5" (165mm)

Overall Length: 11.75" (297mm)

Height at Heel: 1.76" (44mm)

Thickness of Spine at Heel: .07" (1.97mm)

Weight: 5.9 oz (16 grams)

**Dry thoroughly after use. Left wet, stainless steel can dull quickly and develop pits in the edge.

**To avoid chipping, keep away from bones, frozen foods or other hard foods and pits.