Sakai Takayuki | 33-layer Damascus hammered finish | Sabaki East style | 150mm | Mahogany

[Meat Cutting Specialist] Sakai Takayuki's "33-Layer Hammered Damascus" Series Sabaki Higashi-gata 150mm

• Use (East-style Sabaki): This is a Kanto-style meat-cutting knife, also known as a "bone-slicing knife." It is primarily designed for separating chicken from bones, and its thick blade makes it durable and resistant to chipping, even during tough tasks like separating joints and slicing ribs. The sharp tip is suitable for delicate work, making it a hidden all-rounder that is useful not only for cooking meat, but also for filleting medium-sized fish such as horse mackerel and mackerel.
• Handle (Mahogany): The handle is made from mahogany, a world-renowned wood also used in luxury furniture and musical instruments. Its beautiful deep reddish-brown color makes it water-resistant and corrosion-resistant, making it highly durable. Its grip feels like it's sticking to your hand, and its shape makes it easy to apply pressure, providing solid support even for heavy work like removing meat from bones.
• Material (Blade): The core is made of high-quality stainless steel "VG-10 (VG-10)." It combines strength to withstand hard bones and durability to maintain its sharpness even when slicing through fatty meat. While specialty knives tend to be a bit rugged, the 33-layer Damascus pattern gives it a refined, luxurious feel.
• Finishing (Tsuchime): The surface of the blade is given a "Tsuchime" finish, which resembles the texture of a hammer. This unevenness creates a layer of air between the blade and fatty meat, preventing the food from sticking, and allowing for smooth butchering.

"The true joy of butchering a whole chicken." For those who want to try their hand at authentic meat cooking. With this knife that combines functionality and beauty, even the tedious preparation of the chicken will turn into a fun time for cooking.