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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.
Sakai Takayuki Japanese Knife Set Damascus 33 Layer with Japanese Handle Nakiri Knife 160mm (6.3") Gyuto Chef Knife 210mm (8.3")
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$398.00
Ideal for: Chopping, slicing, disjointing some cuts, dicing, julienning, and mincing.
Useful on food types: Medium to large cuts of proteins and all vegetables.
Nakiri Knife 160mm (6.3")
Gyuto Chef Knife 210mm (8.3")
Blade Material: Damascus 33 Layer VG-10 Stainless Steel core
Edge Type: Double Bevel
Handle Type: Japanese Style Mahogany and Japanese Keyaki (Zelkova)
Gyuto Japanese kitchen knives are ideal professional long thin knives that slice, cut & chop easily through meat or vegetables to maintain the integrity of each component and freshness.
Nakiri Japanese vegetable knives are double bevel knives designed specifically for use with vegetables. The double bevel vegetable knife is a great option for breaking down any fruits or vegetables.
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. The handle uses Mahogany and Japanese Keyaki which is a precious tree with a beautiful hard grain of wood in Japan.
Please do not cut bone or frozen food, it may cause it to chip. No dishwasher please.
Category: Damascus, Gyuto (Chef's Knife), Nakiri, Stainless Steel, VG-10, Western Style
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