Your Cart is Empty

Sakai Takayuki


Sakai Takayuki 33-Layer Damascus Santoku, 180mm (7") #7392

11 items left

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. Most 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.

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.
Approx. weight: 186g

I'd recommend the Idahone 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.

If you're wondering what the difference between these 33-layer knives and the older 17-layer versions: 
- 33 layer vs. 17-layer cladding leads to an even nicer look 
- Improved dimpling (hammered finish) 
- Spanish mahogany handle (vs. regular mahogany) 
- Improved polished finish on bolster 
- Improved curved shape to finger guard

Customer Reviews

Based on 4 reviews
Leo Kheng
Love it!

I've bought a few knives from Paul's Finest in the past, and just like then, this knife does not disappoint. I'll continue to buy my specialty kitchen blades from here.

Jonathan Crawshaw

The knife is fantastic as is the service from Pauls. Have bought a few things from Pauls over the last 10-15 years and always had v good service and he answers questions promptly and comprehensively. I am happy to spend my money with this organization.

sean Kiley

This knife pure quality, perfectly balanced,looks ,feels and performs to the highest degree
Plus the service from Paul's is top shelf..thanks again

kasra s
Great gift

Bought for a friend, he gives it 10/10

Sign up for our Newsletter & Save!