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Sakai Takayuki 33-Layer Damascus Kengata Santoku, 190mm / 7.5" - #7400


Score: 5.00. Votes: 2

A great variation on a standard santoku shape, giving you the versatile santoku blade shape, but with a more standard chef-knife style tip/point. A perfect all-around kitchen knife, especially for those who prefer a smaller knife but still like the idea of a blade with a larger surface area and without too much curve, making it easy to chop and slice and dice everything from vegetables to common items like boneless chicken breasts. This makes a great alternative to a small chef knife. Many people who try a santoku never go back to their old chef knife. The VG10 cutting core and 33-layer stainless Damascus steel makes for a high performance, durable, affordable and good-looking knife.

In stock (7 items available)
  • CDN$148.95
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Retail price: CDN$212.95 , you save CDN$64.00
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  • Weight
    0.8 kg
  • SKU
    SAK-07400

A great variation on a standard santoku shape, giving you the versatile santoku blade shape, but with a more standard chef-knife style tip/point. A perfect all-around kitchen knife, especially for those who prefer a smaller knife but still like the idea of a blade with a larger surface area and without too much curve, making it easy to chop and slice and dice everything from vegetables to common items like boneless chicken breasts. This makes a great alternative to a small chef knife. Many people who try a santoku never go back to their old chef knife. The VG10 cutting core and 33-layer stainless Damascus steel makes for a high performance, durable, affordable and good-looking knife.

These knives really are very sharp, with excellent construction quality and they just look spectacular with the layered steel, hammered finish and gorgeous wood-grain handle (NOT plastic or molded like so many low-cost knives you'll see in stores).

The handle is made of Spanish mahogany pakkawood, which has that nice wooden feel and look, but it is impregnated with resin/epoxy so it's very strong and is very water resistant to avoid absorbing water or warping or cracking -- an excellent material! If you like the damascus layered steel look but don't like the artificially high prices by domestic knives and kitchen stores, this is a truly excellent choice. You get a super sharp and long-lasting VG-10 steel cutting core (this is a very hard and high quality knife steel, with a Rockwell hardness of approximately 60), with a 33-layer hammered stainless steel surface and a beautifully finished handle.

I'd recommend the fine ceramic hone (see below) for regular/daily maintenance of the edge. As with any knife, use the hone regularly and you'll keep the edge in good shape for a LONG time before you need to think about doing any serious "re-sharpening" or real grinding and refinishing of the edge.

NOTE: This knife is sharpened 50/50 (equally on the right and left side), so it's easy to maintain and fine for right or left hand use. If you look carefully at the edge, you'll see a slight right-side bias, this is just because the final edge is so tiny and because of the way they finish the edge; it has NO bearing on right- or left-hand use, sharpening or maintenance and can be ignored, so you should treat the edge just like any standard 50/50 edge.

  • Manufacturer
    Sakai Takayuki
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Score: 5.00. Votes: 2
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  • Richard Oliver
    Oct 31, 2017, 13:23
    Just received and tried out the #7400. It's like a Kiritsuke Gyuto, which (since I have a Santoku and Chef's knife) is what drew me to it, description notwithstanding. The handle is more attractive than the pictures suggest, and the blade shape and Damascus pattern are gorgeous and totally form follows function. It is not an all around blade; not for use on hard fruits or vegetables (pineapple,squash) and of course not on frozen food or bones. Affordable,sharp, comfortable, I would absolutely recommend to fill that niche in your collection.
  • harley jang
    Aug 9, 2017, 09:13
    Beautiful knife, razor sharp and well balanced.
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