Sakai Takayuki built this knife around a genuinely unusual construction: a coreless Damascus blend of VG10 and VG2 stainless steel, layered together with no single core steel doing all the work. The result is a hard edge that the maker claims delivers roughly twice the longevity and one and a half times the sharpness of a standard VG10 blade, hardened to approximately 61 HRC for serious edge retention without sacrificing the ability to sharpen on water stones.
This Large Tank earns its nickname from its stout, tall kengata-cleaver profile - tall enough for real chopping authority, but ground with a double bevel edge that handles precise cuts as well as forceful ones. With a blade length of just about 180mm, it sits between a traditional cleaver and a tall nakiri, giving it genuine versatility for vegetables, proteins, and anything in between. The wenge wood octagonal handle is comfortable and well balanced, rounding out a knife that feels as substantial in the hand as its name suggests.
Care Instructions: Although this is a stainless steel blade, hand wash and dry after each use and avoid the dishwasher. Use wood or rubber cutting boards and avoid twisting or prying with the edge. Sharpen on quality water stones as needed.Manufacturer: Sakai Takayuki
Location: Sakai, Japan
Construction: Roll Forged
Edge Steel: VG10 and VG2 Layered Coreless Damascus Stainless
HRC: 61
Knife Type: Kengata-Cleaver
Edge Grind: Double Bevel (50/50)
Handle: Wenge Octagonal
Weight: 8.1 oz (230 g)
Blade Length: 179 mm
Total Length: 343 mm
Spine Thickness at Base: 2 mm
Blade Height: 77 mm
This Large Tank earns its nickname from its stout, tall kengata-cleaver profile - tall enough for real chopping authority, but ground with a double bevel edge that handles precise cuts as well as forceful ones. With a blade length of just about 180mm, it sits between a traditional cleaver and a tall nakiri, giving it genuine versatility for vegetables, proteins, and anything in between. The wenge wood octagonal handle is comfortable and well balanced, rounding out a knife that feels as substantial in the hand as its name suggests.
Care Instructions: Although this is a stainless steel blade, hand wash and dry after each use and avoid the dishwasher. Use wood or rubber cutting boards and avoid twisting or prying with the edge. Sharpen on quality water stones as needed.
