Sakai Takayuki 33-Layer VG10 Damascus Hammered Wa Japanese Chef's Gyuto Knife 240mm

Ideal for: Chopping, precision mincing, dicing and slicing. Useful on food types: Medium to small proteins and all vegetables. Kengata Santoku (Bunka) 160mm (6.3) Nakiri Knife 160mm (6.3) Damascus 33 Layer (VG-10 core) Stainless Steel Japanese chef knife, Japanese kitchen knives.

Sakai Takayuki 33-Layer VG10 Damascus Hammered WA Japanese Chef's

Sakai Takayuki 33-Layer Damascus Hammered VG10 Wa Sujihiki Knife 240mm

Japanese Sakai Takayuki Hammered Damascus VG10 Sujihiki Knife

Sakai Takayuki 33 Layers Tsuchime Damascus VG10 240mm Sujihiki

Sakai Takayuki 33-Layer VG10 Damascus Nanairo Chef's Gyuto Knife 240mm ABS Resin Handle [Blue-Tortoiseshell]

Ideal for: Chopping, slicing, disjointing, dicing, and julienning. Useful on food types: Medium to large proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.

Sakai Takayuki Hammered 33 Layers Damascus VG10 Kengata Gyuto 190mm

Sakai Takayuki VG10 Damascus Gyuto Knife 33 Layer 210mm – Japanese

Kurouchi Aoni (Blue Steel #2) 210 mm Gyuto with Chinese quince handle. Add this handcrafted professional Japanese knife to your collection today! Japanese chef knife, Japanese kitchen knives.

Sakai Takayuki VG10 33 Layer Damascus Gyuto Japanese Knife 210mm Keyaki (Japanese Elm) Handle

Sakai Takayuki 33-Layer VG10 Damascus Hammered Japanese Chef's

Sakai Takayuki 33-Layer VG10 Damascus Hammered Gyuto Chef Knife

Sakai Takayuki 33-Layer VG10 Damascus Hammered WA Japanese Chef's

Sakai Takayuki Hammered 33 Layers Damascus VG10 Wa Gyuto Chef

[General Features]This Takayuki limited production line is crafted out of a 45-layer Damascus Stainless steel with AUS10 Alloy Core. These knives have

Sakai Takayuki 45-Layer Damascus Hammered WA Japanese Chef's Gyuto Knife 240mm

Japanese Knives, Traditional, Chef & Cooking