Sakai Takayuki | 33-Layer Damascus VG10 Hammered Sujihiki (240mm | 9.4") FuguhikiSakai Takayuki 33 Layer Damascus Japanese Style Sujihiki 240mm is designed for clean slicing of proteins without sawing or tearing. Built with durable VG10 steel for keen sharpness, durability, and confident everyday use, it delivers the kind of sharp, controlled performance that suits both careful prep and regular kitchen use. Layered Damascus steel gives the knife an elegant look that matches its precise cutting feel. A strong option for cooks who
the Shizu Hamono Shikisai Miyako Gyuto 180mm brings dependable Japanese cutting performance to daily prep
Built with corrosion-resistant hyper molybdenum steel for corrosion resistance
Sakai Takayuki Grand Chef Honesuki 150mm is a strong choice
For cooks looking for smooth single-direction slicing with minimal damage to delicate flesh
Built around premium high-purity stainless steel for premium sharpness and polished professional handling
For cooks looking for long
4mmItem weight : About 155g
Tojiro Bread Knife 235mm is designed for clean
Built with a sharp serrated edge that cuts crust cleanly while protecting soft interiors
the Sakai Takayuki 33 Layer Damascus Japanese Style Kengata Santoku 160mm brings dependable Japanese cutting performance to daily prep
It works well as a primary chef's knife for cooks who want one blade to handle most day-to-day prep
Built around 45-layer Damascus steel for dependable sharpness and lasting performance
