The 18 cm chef’s knife from the 45-layer Damascus WA collection from Sakai Takayuki. This chef’s knife, also called a gyuto, is the smallest of three chef’s knives from the collection.
## About the 45-layer Damascus WA collection:
The Sakai Takayuki kitchen knives are made and sharpened by hand in Japan. The 45-layer Damascus WA collection is no exception. Classic Japanese kitchen knives with a Damascus steel blade and a walnut wood handle. Razor-sharp, light as a feather and very stylish.
**Damascus steel blade with hammered top** The kitchen knives from the collection are enhanced with a blade with a core made from Swedish steel. Layers of damasteel were folded around this core. The top of each blade is hammered, also called tsuchime. An attractive combination that also has a functional feature: the hammered top means that the ingredients won’t stick to the blade.
**Octagonal handle made from walnut wood** The 45-layer Damascus WA collection is enhanced with a walnut wood handle. The handle has a traditional Japanese, octagonal handle. For centuries people have been using this handle shape and with good reason. It feels great in hand and offer enough grip, even if the handle is wet.
**Razor-sharp and light as a feather** As befits Japanese tradition, each knife is sharpened by hand and razor-sharp upon delivery. Thanks to the relatively high hardness of 60 HRC the edge stays sharp for a long time. Thanks to the narrow blade and the walnut wood handle each knife also weighs next to nothing. Easy to use for the best possible results!
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