Sakai Takayuki 33-layer Damascus cook's knife, 210mm
Sakai Takayuki 33 layer Damascus cook's knife 210mm on charred black timber
Close-up of the hammered Damascus blade and handle of the Sakai Takayuki 210mm cook's knife

Sakai Takayuki 33 Layered Damascus Cook's Knife 210mm

£179.99
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210mm, VG10 core, 33 layers of Damascus steel. A hammered-finish cook's knife made in Sakai.

The cook's knife is the one you pick up for nearly everything: slicing, dicing and chopping vegetables, fruit, and boneless meat and fish. Sakai Takayuki's 210mm version is built around a VG10 steel core, clad in 33 layers of stainless and high-carbon steel folded together to give the distinctive Damascus pattern, with a hammered finish. The layered construction gives strength and corrosion resistance and helps the edge stay sharp; the thin, light blade makes precise cuts and is comfortable through long prep. Double-edged, with a mahogany handle. Made in Sakai, Japan.

Prefer a shorter blade? the 33-layer Damascus chef's knife, 180mm.

Why Chefs Choose This

  • VG10 core: clad in 33 layers of stainless and high-carbon steel
  • Holds an edge: layered construction for strength, durability and corrosion resistance
  • Thin and light: precise cuts with less fatigue over a long prep list
  • All-purpose: a double-edged 210mm blade for most kitchen tasks

How to Use

  • Everyday prep: slice, dice and chop vegetables, fruit, and boneless meat and fish
  • Right board: cut only on wood or soft plastic boards
  • Avoid: bones, frozen food and hard rinds, which can chip the edge
  • Hand wash: wash and dry straight after use; never in the dishwasher

堺孝行: Sakai Takayuki, made in Sakai

The blade reads 堺孝行 33層 ダマスカス 包丁: Sakai Takayuki, 33-layer Damascus knife. Sakai is Japan's historic knife-making city. Damascus here describes the visible pattern made by folding layers of different steels together around a harder core, in this case VG10, so the blade combines a sharp core edge with the strength and corrosion resistance of the layered cladding.

Learn more: What Makes a Good Sushi Knife

Is 210mm the right length for a cook's knife?

For most cooks, yes. 210mm gives enough length to slice through larger vegetables and cuts of meat in one stroke while staying nimble on the board. If you have a smaller workspace or prefer a lighter knife, the 180mm version in the same 33-layer Damascus is the alternative.

Product Details

  • Type: Cook's knife (gyuto), double-edged
  • Brand: Sakai Takayuki (堺孝行)
  • Blade Length: 210mm
  • Steel: VG10 core, 33-layer Damascus cladding
  • Finish: Hammered
  • Handle: Mahogany
  • Origin: Sakai, Japan
  • Care: Hand wash and dry; no dishwasher

Q: What is VG10 steel?

VG10 is the steel at the core of this blade, the part that forms the cutting edge. Here it is clad in 33 layers of stainless and high-carbon steel, folded together to create the Damascus pattern and add strength and corrosion resistance.

Q: What can I cut with it?

Vegetables, fruit, and boneless meat and fish: slicing, dicing and chopping. Avoid bones, frozen food and hard rinds, which can chip the edge.

Q: How do I care for a Damascus knife?

Hand wash and dry immediately after use; never put it in the dishwasher. Cut only on wood or soft plastic boards and hone regularly. Treated this way, a Sakai Damascus blade lasts for many years.


SKU : S0658