{"product_id":"堺孝之ダマスカス","title":"Sakai Takayuki 210mm \u0026 240mm Gyuto - VG10 33-Layer Hammered Damascus","description":"\u003ch2 class=\"PDq2pG_selectionAnchorContainer\"\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eJapanese Cutting Performance, Made for Everyday Use\u003c\/strong\u003e\u003c\/span\u003e\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp\u003eExperience a refined balance of traditional Sakai craftsmanship and modern Japanese high-performance steel with the \u003cstrong\u003eSakai Takayuki VG10 33-Layer Hammered Damascus Gyuto\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eYou want the sharp, precise cutting performance that makes Japanese knives so highly regarded.\u003c\/p\u003e\n\u003cp\u003eBut you may not want a knife that demands constant attention to rust, discoloration, and maintenance.\u003c\/p\u003e\n\u003cp\u003eAnd if you are investing in a quality Japanese knife, it should offer more than sharpness alone. It should be versatile enough to handle everyday work, comfortable enough to use regularly, and beautiful enough to make reaching for it a pleasure.\u003c\/p\u003e\n\u003cp\u003eThis Sakai Takayuki Gyuto brings those qualities together.\u003c\/p\u003e\n\u003cp\u003eBuilt around a \u003cstrong\u003eVG10 stainless cutlery steel core\u003c\/strong\u003e, surrounded by a distinctive \u003cstrong\u003e33-layer Damascus construction\u003c\/strong\u003e and finished with a traditional \u003cstrong\u003eTsuchime hammered texture\u003c\/strong\u003e, it combines Japanese cutting performance, corrosion resistance, edge retention, everyday practicality, and visual craftsmanship in one highly versatile knife.\u003c\/p\u003e\n\u003cp\u003eDesigned for both professional chefs and serious home cooks, the Gyuto can comfortably handle meat, fish, vegetables, herbs, and a wide range of everyday preparation.\u003c\/p\u003e\n\u003cp\u003eAvailable in \u003cstrong\u003e210mm and 240mm\u003c\/strong\u003e.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eWhy VG10? — A Japanese Steel Created for Cutlery\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eVG10, also known in Japan as \u003cstrong\u003eV-Gold No.10 (V金10号)\u003c\/strong\u003e, is not simply a general-purpose stainless steel adapted for kitchen knives.\u003c\/p\u003e\n\u003cp\u003eIt is a Japanese cutlery steel produced by \u003cstrong\u003eTAKEFU SPECIAL STEEL CO., LTD.\u003c\/strong\u003e in Echizen, Fukui Prefecture — an area with a long history of Japanese blade-making.\u003c\/p\u003e\n\u003cp\u003eTAKEFU SPECIAL STEEL was founded in 1954 in the former city of Takefu, originally supplying steel materials to the traditional Echizen cutlery industry.\u003c\/p\u003e\n\u003cp\u003eFrom this background, the company developed and produced specialist steels specifically for knives and other cutting tools, including its original V-series steels.\u003c\/p\u003e\n\u003cp\u003eVG10 became one of the most recognized steels within that family.\u003c\/p\u003e\n\u003cp\u003eContaining chromium, molybdenum, vanadium, and cobalt, VG10 was engineered to provide a carefully balanced combination of \u003cstrong\u003ehardness, edge retention, wear resistance, corrosion resistance, and sharpenability\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eIn this Sakai Takayuki knife, the VG10 core is hardened to approximately \u003cstrong\u003e60–61 HRC\u003c\/strong\u003e, providing excellent edge retention while remaining practical for a working kitchen knife.\u003c\/p\u003e\n\u003cp\u003eBut for the person actually using the knife, the chemistry and hardness numbers are not the most important part.\u003c\/p\u003e\n\u003cp\u003eWhat matters is what those properties do for you:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA sharp, precise cutting edge.\u003cbr\u003eAn edge that stays sharp through regular use.\u003cbr\u003eLess concern about rust in everyday cooking.\u003cbr\u003eAnd a knife that can be sharpened again and again rather than simply replaced.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTraditional Japanese carbon steels have their own exceptional qualities, but they also require greater attention to moisture, rust, and discoloration.\u003c\/p\u003e\n\u003cp\u003eVG10 offers another solution.\u003c\/p\u003e\n\u003cp\u003eIt brings serious Japanese cutting performance into a stainless steel that is considerably easier to live with in a modern professional or home kitchen.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA Japanese steel developed for cutting tools, born from one of Japan’s historic blade-making regions.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat is the steel at the heart of this Sakai Takayuki Gyuto.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e33-Layer Damascus — Beauty Built Around the Cutting Core\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThe VG10 cutting core is combined with multiple layers of stainless steel to create the distinctive \u003cstrong\u003e33-layer Damascus construction\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eAcross the surface of the blade, these layers form flowing, wave-like patterns that give the knife its unmistakable visual character.\u003c\/p\u003e\n\u003cp\u003eThe result is more than a plain stainless-steel working knife.\u003c\/p\u003e\n\u003cp\u003eEvery time the blade catches the light, the layered pattern reveals another aspect of its construction, giving the knife a distinctive presence without compromising its everyday practicality.\u003c\/p\u003e\n\u003cp\u003eIt brings together two qualities that do not always coexist:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA knife designed to work — and a knife you can take pleasure in owning.\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTsuchime Hammered Finish — More Than Decoration\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThe blade is further finished with a distinctive \u003cstrong\u003eTsuchime\u003c\/strong\u003e, or hammered texture.\u003c\/p\u003e\n\u003cp\u003eThe hammered surface gives the knife its characteristic Japanese appearance while creating small variations across the surface of the blade.\u003c\/p\u003e\n\u003cp\u003eThese shallow depressions reduce the amount of completely flat blade surface contacting food and can help with food release during cutting.\u003c\/p\u003e\n\u003cp\u003eRather than treating appearance and function as separate ideas, the Tsuchime finish brings them together.\u003c\/p\u003e\n\u003cp\u003eThe combination of the flowing Damascus pattern and hammered surface creates a knife that looks unmistakably Japanese while remaining first and foremost a practical cutting tool.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eOne Gyuto for Most Everyday Kitchen Tasks\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eAlthough \u003cem\u003eGyuto\u003c\/em\u003e literally translates as “beef sword,” the modern Japanese Gyuto is one of the most versatile knife shapes in the kitchen.\u003c\/p\u003e\n\u003cp\u003eIt is the Japanese interpretation of the all-purpose chef’s knife and is suitable for far more than meat alone.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMeat, fish, vegetables, herbs, and general preparation\u003c\/strong\u003e can all be handled with one well-chosen Gyuto.\u003c\/p\u003e\n\u003cp\u003eFor someone who would rather own one dependable, high-quality knife than several specialized knives that are rarely used, a Gyuto is an exceptionally practical choice.\u003c\/p\u003e\n\u003ch3\u003e210mm\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003e210mm\u003c\/strong\u003e version offers an excellent balance between cutting length and maneuverability.\u003c\/p\u003e\n\u003cp\u003eIt works comfortably in most home kitchens while remaining fully capable in a professional environment.\u003c\/p\u003e\n\u003cp\u003eFor someone purchasing a serious Japanese Gyuto for the first time, 210mm is also an exceptionally versatile starting point.\u003c\/p\u003e\n\u003ch3\u003e240mm\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003e240mm\u003c\/strong\u003e version provides additional cutting length and efficiency.\u003c\/p\u003e\n\u003cp\u003eIt is particularly well suited to professional chefs, larger ingredients, higher-volume preparation, and experienced users who prefer the reach and cutting rhythm of a longer chef’s knife.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMahogany Pakkawood Handle — Made for Everyday Work\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThe knife is fitted with a \u003cstrong\u003eWestern-style mahogany Pakkawood handle\u003c\/strong\u003e, offering durability and water resistance while retaining the warm appearance of wood.\u003c\/p\u003e\n\u003cp\u003ePakkawood is particularly well suited to a knife intended for regular kitchen use because it provides greater stability against moisture than untreated natural wood.\u003c\/p\u003e\n\u003cp\u003eThe handle is paired with a \u003cstrong\u003estainless-steel bolster\u003c\/strong\u003e, creating a smooth transition between blade and handle while contributing to a secure, comfortable grip.\u003c\/p\u003e\n\u003cp\u003eFor a knife designed to be used rather than merely admired, these details matter.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eNot “Too Special to Use” — Special Enough to Use Every Day\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eSome high-end Japanese knives deliver extraordinary performance but also demand considerable knowledge and maintenance from their owners.\u003c\/p\u003e\n\u003cp\u003eThat is not where the strength of this Sakai Takayuki VG10 Gyuto lies.\u003c\/p\u003e\n\u003cp\u003eIts appeal comes from the balance it achieves:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSharp Japanese cutting performance.\u003cbr\u003eExcellent edge retention.\u003cbr\u003eThe practicality and corrosion resistance of stainless steel.\u003cbr\u003eThe versatility of Gyuto geometry.\u003cbr\u003eThe durability of a Pakkawood handle.\u003cbr\u003eAnd the distinctive beauty of 33-layer Damascus and Tsuchime finishing.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis makes it an excellent choice for someone purchasing a serious Japanese knife for the first time.\u003c\/p\u003e\n\u003cp\u003eIt is equally suitable for someone who appreciates traditional carbon-steel knives but wants a stainless knife that requires less attention during everyday use.\u003c\/p\u003e\n\u003cp\u003eAnd for professional chefs, it offers a practical Japanese Gyuto that can comfortably become part of the daily working rotation.\u003c\/p\u003e\n\u003cp\u003eIt is a knife that does not force you to choose between \u003cstrong\u003e“easy to use” and “worth owning.”\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eOptional Wooden Saya\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eA \u003cstrong\u003ewooden saya (knife sheath)\u003c\/strong\u003e is available as an option.\u003c\/p\u003e\n\u003cp\u003eFor professional chefs carrying their knives in a knife bag or roll, a saya is more than a traditional accessory.\u003c\/p\u003e\n\u003cp\u003eIt helps protect the cutting edge during transportation and storage while also helping prevent the blade from damaging the inside of a knife bag or other equipment stored alongside it.\u003c\/p\u003e\n\u003cp\u003eIt is equally useful for safe storage at home and gives the knife a more complete Japanese presentation.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eWhy YAMANI Selects This Knife\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eAt \u003cstrong\u003eYAMANI SHODOSHIMA\u003c\/strong\u003e, we do not judge a knife only by how impressive it looks when it is new.\u003c\/p\u003e\n\u003cp\u003eWe consider what happens afterwards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse it. Sharpen it. Use it again.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA good knife should continue to serve its owner through that cycle for years.\u003c\/p\u003e\n\u003cp\u003eFrom our perspective as specialists involved in knife sharpening and restoration, the Sakai Takayuki VG10 Gyuto offers an especially convincing balance for everyday use.\u003c\/p\u003e\n\u003cp\u003eIt delivers the cutting performance expected from a Japanese knife without making maintenance unnecessarily demanding.\u003c\/p\u003e\n\u003cp\u003eIts Gyuto profile is versatile rather than overly specialized.\u003c\/p\u003e\n\u003cp\u003eIts VG10 core provides a practical combination of sharpness, edge retention, corrosion resistance, and resharpenability.\u003c\/p\u003e\n\u003cp\u003eAnd although it is fundamentally a working tool, the 33-layer Damascus construction and hammered finish provide the craftsmanship and visual character that make owning a Japanese knife something special.\u003c\/p\u003e\n\u003cp\u003eFor someone asking:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e“I want to buy my first serious Japanese knife, but I’m not sure where to begin.”\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ethis is exactly the kind of knife YAMANI can recommend with confidence.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAn exceptional knife does not have to be difficult to own.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSometimes, one of the best signs of a good knife is simply that you find yourself reaching for it every day.\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eBrand:\u003c\/strong\u003e Sakai Takayuki\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKnife Type:\u003c\/strong\u003e Gyuto \/ Japanese Chef’s Knife\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAvailable Blade Lengths:\u003c\/strong\u003e 210mm \/ 240mm\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCore Steel:\u003c\/strong\u003e VG10 Stainless Cutlery Steel\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlade Construction:\u003c\/strong\u003e 33-Layer Damascus with Tsuchime (Hammered) Finish\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHardness:\u003c\/strong\u003e Approx. 60–61 HRC\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Mahogany Pakkawood\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHandle Style:\u003c\/strong\u003e Western-Style Handle with Stainless-Steel Bolster\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEdge:\u003c\/strong\u003e Double-Bevel\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOptional Accessory:\u003c\/strong\u003e Wooden Saya (Knife Sheath)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCountry of Origin:\u003c\/strong\u003e Japan\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduction Region:\u003c\/strong\u003e Sakai, Osaka\u003c\/p\u003e","brand":"YAMANI SHODOSHIMA","offers":[{"title":"210mm \/ Without Saya","offer_id":46078446534842,"sku":null,"price":160.0,"currency_code":"USD","in_stock":true},{"title":"210mm \/ With Saya","offer_id":46078680105146,"sku":null,"price":195.0,"currency_code":"USD","in_stock":true},{"title":"240mm \/ Without Saya","offer_id":46078446567610,"sku":null,"price":220.0,"currency_code":"USD","in_stock":true},{"title":"240mm \/ With Saya","offer_id":46078680137914,"sku":null,"price":255.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0694\/6750\/4826\/files\/C895CBCD-3CD9-4FD8-8FFA-99EDB4BAFE50.jpg?v=1782922114","url":"https:\/\/yamani-shodoshima.com\/products\/%e5%a0%ba%e5%ad%9d%e4%b9%8b%e3%83%80%e3%83%9e%e3%82%b9%e3%82%ab%e3%82%b9","provider":"YAMANI SHODOSHIMA","version":"1.0","type":"link"}