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Sakai Takayuki 33-layer Damascus VG10 Bunka knife 160mm (6.3 ") Spanish Mahogany handle
This beautiful Sakai Takayuki 33-layer Damascus Bunka vegetable knife was made by the world-famous Aoki Hamono Seisakusho Company from Sakai city in Osaka Prefecture in Japan. 160mm long blade is made from 33 Layer stainless Damascus with Hammered pattern, using Japanese high-purity steel VG10 from Takefu Special Steel Company as the central core. The European-style handle on this knife is hand-made from beautifully grained Mahogany wood.
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This beautiful Sakai Takayuki 33-layer Damascus Bunka vegetable knife was made by the world-famous Aoki Hamono Seisakusho Company from Sakai city in Osaka Prefecture in Japan. 160mm long blade is made from 33 Layer stainless Damascus with Hammered pattern, using Japanese high-purity steel VG10 from Takefu Special Steel Company as the central core. The European-style handle on this knife is hand-made from beautifully grained Mahogany wood. This beautiful knife is a perfect choice for professionals and "Everyday" home cooking. And of course, this Sakai Takayuki 33-layer Damascus Bunka knife is an excellent first knife for people who want to start using a Japanese knife. All Sakai Takayuki knives are packed in Japanese original gift box with traditional patterns.
| Knife Type | Bunka |
| Brand |
Sakai Takayuki
|
| Knife Style | Modern Japanese Kniwes |
| Blade Bevel Grind | Double-edged |
| Total Knife Lenth (mm/inch) | 297/11.7 |
| Blade Lenth (mm/inch) | 160/6.3 |
| Blade Height at Base/Heel (mm/inch) | 45/1.7716545 |
| Blade Thickness above heel (mm/inch) | 2/0.0787402 |
| Blade Thickness above tip (mm/inch) | 2/0.0787402 |
| Blade Steel / Core steel | VG10 |
| Blade Core Hardness | 60-61HRC |
| Blade Construction / Structure | Damascus Knives |
| Knife Handle Material | Spanish Mahogany |
| Handle Bolster | Yes |
| Total Knife Weight (g/Oz) | 178/6.278772 |
| Hand-sharpened | Yes |
| 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.
We think that sharpening all quality Japanese knives on whetstones produces the finest results for your blades.