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Sakai Takayuki 63-layer Damascus Utility/Petty Knife, 150mm (5.9")
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Sakai Takayuki 63-layer Damascus Utility/Petty Knife, 150mm (5.9")


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An absolutely beautiful 63-layer damascus steel, over a special hard alloy blade core, for superb performance, sharpness, and spectacular good looks. This 8.3" length is perfect for home or pro use, and the handle has a great size and very angular profile, for excellent comfort and control. The handle is also very nicely polished and finished in a semi-transluscent blue/black, complementing the overall great looks of this very special knife.

    • 32% off
    Retail price: CDN$290.00, you save CDN$92.05
  • CDN$197.95
Out of stock
    • Weight
      0.85 kg
    • SKU
      SAK-14004
  • Manufacturer
    Sakai Takayuki

Sakai Takayuki 63-layer Damascus Utility/Petty Knife, 150mm (5.9") An absolutely beautiful 63-layer damascus steel, over a special hard alloy blade core (HRC 60), for superb performance, sharpness, and spectacular good looks. The handle has a great size and very angular profile, for excellent comfort and control. The handle is also very nicely polished and finished in a semi-transluscent blue/black, complementing the overall great looks of this very special knife. And yes, it has an AMAZING factory edge that is spectacularly sharp. This style of knife is a perfect companion to a chef's knife or santoku. A petty knife is what the Japanese call our "utility" or "paring" knives. If you already own a small utility knife or just don't find that you use them much, and if you want something that can be more versatile and used like a small slicer or "sandwich knife", then this is the perfect length (it's long enough to be used like a small chef's knife or slicer really). Comes in a beautiful gift box. 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 in the traditional Japanese style, that is, almost entirely on the right side, which means it's not really suitable for left-handed use. And when you maintain it, you should concentrate your sharpening and honing efforts on the right side of the blade.

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