- Knife Brands
Knife Brands- Anryu Hamono
- Artifex
- CCK Cleavers
- Chopper King
- Daovua Knives
- Doberman Forge
- Doi Knives
- Enami Knives
- Enjin Knives
- Gihei Knives
- Harukaze Knives
- Hatsukokoro Knives
- Hinokuni Knives
- Ishikawa Knives
- Kajiwara Hamono
- Kamo, (Katsuyasu)
- Kamo, (Shiro)
- Kanehide Knives
- Kanetsugu Cutlery
- Kanjo Knives
- Karaku Knives
- Katayama Knives
- Kato (Yoshimi)
- Kawasaki Kajiya
- Kikuichi Knives
- Kitaoka Knives
- Kobayashi Knives
- Kohetsu Knives
- Konosuke Knives
- Kotetsu Knives
- Kurosaki Knives
- Kurotori Knives
- MAC Knives
- Makoto Knives
- Masakage Knives
- Masamoto Knives
- Masui Knives
- Masutani Knives
- Matsubara Knives
- Miki Hamono
- Mikisyo Hamono
- Misuzu Knives
- Knife Types
- Accessories
Accessories
- Add On Items
- Blade Guards
- Carbon Steel Pots & Pans
- Chef Equipment
- Chopsticks
- Cutting Boards
- Higo Folders, Hunters, Axes
- Gift Ideas
- Hand Held Sharpeners
- Kitchen Tools
- Kitchen Shears
- Knife Bags
- Knife Sharpeners
- Knife Sharpening Service
- Knife Storage
- Peelers & Tweezers
- Sayas
- Sharpening Accessories
- Sharpening Steels
- Sharpening Stones
- Shop by Steel
- Suppliers
- New Arrivals
- Resources
- forum
Each knife making region in Japan produces blades that share characteristics in either form or in the way they are created, or both. Sakai City is a city located in Osaka Prefecture, Japan, on the edge of Osaka Bay at the mouth of the Yamato River. It has been one of the largest and most important seaports of Japan since the medieval era. It is now home to some of the most famous knife makers in the world.
The city boasts a network of small artisan shops that focus exclusively on different tasks of the knife making process, such as grinding, handle making, and engraving. The Takayuki Damascus knives featured here are made by blacksmith Suogo Yamatsuka and grinder/sharpener Hirotsugu Tosa.
This elegant knife is made with a core of Silver-3 or Ginsanko that is clad with a 63-layer damascus stainless steel. The knife runs shorter than the advertised length, coming in at 201mm. But coupled with a height of 46mm, it is a well-proportioned gyuto that will appeal to most users. The grinds are truly stellar, as befitting a knife finished by the great Tosa-san.
This is a very fine cutting instrument in all regards. In both form and function, it stands with some of the best. Very limited availability.Weight: 6.4 ounces / 181g
Blade Length: 201 mm
Overall Length: 352 mm
Spine Thickness at Base: 3.1 mm
Blade Height: 45.6 mm
The city boasts a network of small artisan shops that focus exclusively on different tasks of the knife making process, such as grinding, handle making, and engraving. The Takayuki Damascus knives featured here are made by blacksmith Suogo Yamatsuka and grinder/sharpener Hirotsugu Tosa.
This elegant knife is made with a core of Silver-3 or Ginsanko that is clad with a 63-layer damascus stainless steel. The knife runs shorter than the advertised length, coming in at 201mm. But coupled with a height of 46mm, it is a well-proportioned gyuto that will appeal to most users. The grinds are truly stellar, as befitting a knife finished by the great Tosa-san.
This is a very fine cutting instrument in all regards. In both form and function, it stands with some of the best. Very limited availability.
Reviews
4 review(s) WRITE A REVIEW (Reviews are subject to approval) TAKAYUKI DAMASCUS WA-GYUTO 210MM TAKAYUKI DAMASCUS WA-GYUTO 210MM Awesome! Product ReviewPosted By: Richard - verified customer
1 people found this review helpful
My new Takayuki arrived yesterday. It really is a beautiful blade with little refinements that set it apart from any of my other knives. In terms of style it is most like my 240mm Kanehiro in weight and balance. In other words, it's a knife of considerable heft. And, if this knife is any indication, I'd say the sharpness gap between carbon and stainless has really narrowed. I can't yet speak to how well it will hold its edge, but it's clear it can be made very sharp. The Magnolia wood handle is larger than any other Wa-gyuto in the block, and it is closer to square shaped than rectangular on the wide faces. I personally like the size, but I guess someone with small hands might find it bulky. I've only used the knife for one dinner prep, but it performed flawlessly. I have to admit that I currently use thinner, lighter blades most of the time, and the added weight and thickness took some adjusting to. At times I thought, This blade is just too thick to make a thin, clean cut, but it delivered that cut every time. I'd highly recommend this knife to anyone looking for something special in a stainless blade.
1 people found this review helpful
My new Takayuki arrived yesterday. It really is a beautiful blade with little refinements that set it apart from any of my other knives. In terms of style it is most like my 240mm Kanehiro in weight and balance. In other words, it's a knife of considerable heft. And, if this knife is any indication, I'd say the sharpness gap between carbon and stainless has really narrowed. I can't yet speak to how well it will hold its edge, but it's clear it can be made very sharp. The Magnolia wood handle is larger than any other Wa-gyuto in the block, and it is closer to square shaped than rectangular on the wide faces. I personally like the size, but I guess someone with small hands might find it bulky. I've only used the knife for one dinner prep, but it performed flawlessly. I have to admit that I currently use thinner, lighter blades most of the time, and the added weight and thickness took some adjusting to. At times I thought, This blade is just too thick to make a thin, clean cut, but it delivered that cut every time. I'd highly recommend this knife to anyone looking for something special in a stainless blade.
