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Buying Guide
Looking to learn more about Japanese kitchen knives and which may be the best fit for you?
Check out these Buying Guides to learn about the different Japanese knife styles, intended use, steel types and maintenance.
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Sakai Takayuki Japanese Knife Set Damascus 17 Layer Petty Knife 135mm (5.3") Santoku Knife 180mm (7.1") Nakiri Knife 160mm (6.3")
$379.00$397.00
Ideal for: Chopping, slicing, disjointing, dicing, and julienning.
Useful on food types: Small to large proteins. A variety of vegetables including carrots, onions, garlic, peppers, cabbage, and lettuce.
Useful on food types: Small to large proteins. A variety of vegetables including carrots, onions, garlic, peppers, cabbage, and lettuce.
Petty Knife 135mm (5.3")
Santoku Knife 180mm (7.1")
Nakiri Knife 160mm (6.3")
Blade Material: Damascus 17 Layer VG-10 Stainless Steel core
Edge Type: Double Bevel
Mahogany Handle
This is a Sakai Takayuki Western style series that is resistant to rust. These blades have a hammer eye pattern and are fascinating knives that features a beautiful ripple that can be used widely from home to professional. Please do not cut bone or frozen food. It may cause the knife to chip or other damaged. No dishwasher please.
Santoku knives are also known in Japan as Bunka Bōchō. In the U.S. the Bunka is sometimes used to describe the Kengata Santoku which has the angled tip allowing for more detailed slicing or cutting.
Category: Damascus, Nakiri, Petty, Santoku, Stainless Steel, VG-10, Western Style
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