Sakai Takayuki | 33-Layer Damascus VG10 Kengata Yanagiba (270mm | 10.6") 3-LayerFor cooks looking for long, clean pull cuts for sashimi, sushi toppings, and delicate fish work, Sakai Takayuki 33 Layer Hammered Damascus Kengata Yanagiba 270mm is a strong choice. Its sharp VG10 steel construction supports a sharp edge and steady handling, while the overall profile feels purposeful rather than bulky. The hammered Damascus finish adds visual depth while giving the knife a distinctly handcrafted look. For sushi, sashimi, and raw fish
For cooks looking for compact control for peeling
Sakai Takayuki 45 Layer Damascus Mirror Finish Santoku 170mm is designed for a well-rounded size for slicing
Its MAC molybdenum-vanadium stainless steel construction supports a sharp edge and steady handling
A dependable option for bakeries
It works well after a medium stone when you want a more precise
Masamoto Hongasumi Gyokuhaku Steel Yanagiba 270mm is a strong choice
Misono EU Carbon Steel Honesuki 165mm is designed for stiff
consistent results for everyday and professional use
Sakai Takayuki 33 Layer Damascus Japanese Style Santoku 170mm is a strong choice
the Inoguchi TS Madam Series Petty 145mm brings dependable Japanese cutting performance to daily prep
SHAPTON Kuromaku #120 is built for major edge repair
Its cutlery-grade stainless steel construction supports a sharp edge and steady handling
