Sakai Takayuki | 33-Layer Damascus Hammered Knife | Sabaki Azuma Style (Bone-Skimming Knife) | 180mm | Mahogany

[A sturdy butchering knife] Sakai Takayuki's "33-layer hammered Damascus" series Sabaki Higashi-gata 180mm

• Use (Sabaki Higashi-gata 180mm): This is a Kanto-style bone-skimming knife specialized for butchering chicken and other meat. The 180mm blade is longer than a typical Sabaki knife (around 150mm), allowing for dynamic cutting with long strokes when butchering large free-range chicken, blocks of meat, or fish like sea bream and bonito. The thick, sturdy blade can withstand the tough tasks of dislocating joints and slicing through tough cartilage, making it a reliable knife favored by professionals.
• Handle: The handle is made of durable and water-resistant reinforced wood (mahogany finish). It is designed to be non-slip even when oil or moisture from meat adheres to it, and to make it easy to apply force. It is corrosion-resistant and hygienic, so it can be used for a long time even in the harsh environment of butchering work.
• Material (Blade): The core is made of high-quality stainless steel, V Gold No. 10 (VG-10). It combines toughness, which means the blade won't chip even when it hits hard bone, with durable sharpness. Butchering knives tend to be a bit rugged, but the 33-layer Damascus pattern that runs across the blade elevates the tool's elegance and beauty.
• Finish (Tsuchime): The surface of the blade is given a "Tsuchime" finish, which resembles a hammered finish. This uneven surface creates a layer of air between the blade and fatty meat, preventing the food from sticking and allowing the blade to move smoothly.

"Strong and beautiful." Its tough cutting edge will dominate your ingredients. This large sabaki knife is designed to meet the functionality required in professional kitchens.