Sakai Takayuki products trace back to the origins of sword making in Sakai, Japan, a history stretching back nearly 600 years. The current version of the company was established in 1946 and has since become one of the largest manufacturers of Japanese knives in the world, with products spanning the entire range of kitchen cutlery. In 1982, Takayuki received the high honor of having their knives designated as Traditional Arts and Crafts.
The smiths at Sakai Takayuki have fashioned this blade from VG-10 stainless steel, with an outer cladding of 17-layer Damascus stainless alloy applied to either side. Some VG-10 knives are harder to sharpen than other steels, but Takayuki smiths have developed a special tempering technique that results in a hardness of 60 HRC while remaining much easier to sharpen. Bunkas can replace a short gyuto or santoku, especially for cooks who favor push cutting and chopping techniques, and the short length combined with a tall blade creates a knife with very broad appeal. The reverse tanto profile offers a compelling aesthetic, especially realized in this hammered Damascus version, and the blade is given center stage by a simple traditional octagonal handle made from maple and red pakka wood.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Hammered Damascus Stainless
Edge Steel: VG-10
Edge Grind: Even
Handle: Octagonal Maple
Ferrule: Red Pakka Wood
Weight: 4.4 oz (126 g)
Blade Length: 161 mm
Total Length: 316 mm
Spine Thickness at Base: 2 mm
Blade Height: 44 mm
The smiths at Sakai Takayuki have fashioned this blade from VG-10 stainless steel, with an outer cladding of 17-layer Damascus stainless alloy applied to either side. Some VG-10 knives are harder to sharpen than other steels, but Takayuki smiths have developed a special tempering technique that results in a hardness of 60 HRC while remaining much easier to sharpen. Bunkas can replace a short gyuto or santoku, especially for cooks who favor push cutting and chopping techniques, and the short length combined with a tall blade creates a knife with very broad appeal. The reverse tanto profile offers a compelling aesthetic, especially realized in this hammered Damascus version, and the blade is given center stage by a simple traditional octagonal handle made from maple and red pakka wood.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
