Sakai Takayuki 45-layer Damascus AUS10 Nakiri vegetable knife 160mm ( 6.3 ") Magnolia/Italian resin handle
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|Knife Style||Japanese Traditional|
|Blade Bevel Grind||Double-edged|
|Total Knife Lenth (mm/inch)||0/0|
|Blade Lenth (mm/inch)||160/6.3|
|Blade Height at Base/Heel (mm/inch)||0/0|
|Blade Thickness above heel (mm/inch)||0/0|
|Blade Thickness above tip (mm/inch)||0/0|
|Blade Steel / Core steel||AUS10|
|Blade Core Hardness||59-60HRC|
|Blade Construction / Structure||Damascus|
|Knife Handle Material||Magnolia/Italian resin|
|Total Knife Weight (g/Oz)||0/0|
|Place of Origin||Sakai Japan|
After use, wash it with a soft sponge, wipe the knife dry and store safely. Avoid cutting the bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards, and high-end composites, as well as quality plastics such as polyethylene, make acceptable cutting surfaces and will help protect and extend the life of the knife's edge. AVOID using glass, metal, countertops, and other rigid, unyielding surfaces.