Sakai Takayuki 21 cm. Gyuto VG10 33 Layers Hammered
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The handle is roughly 20 cm in length and the end of the handle is thin
As far as I know, this knife is not sheathed
You did a nice thing by sending that Our normal recommendation is to sharpen your knives by using them on stones. An option of medium grit (about #1000) would be fine. The sharpness of stone can be maintained longer than that of My sincere appreciation goes out to
Selected User Reviews For Sakai Takayuki 21 cm. Gyuto VG10 33 Layers Hammered
In our test, the knife was very sharp, but needed some time on the whetstone in order to get it back to its optimum sharpness. In fact, it was my first high quality chefs knife, and what really impressed me was the ease with which it The weight of the device is excellent, it is nimble and Because it rocks on the board so well when mincing, I spent a half hour just playing with onions in order to see what would happen. It's a benefit that nothing sticks to the knife after it has been hammered since the blade won't stick with the handle. I also bought this knife partly because of its looks, and it has definitely lived up to my expectations.
I would like to introduce you to this beautiful gyuto chef knife made of damascus steel and hammered on the ends. Immediately upon opening the box, the knife's blade is extremely sharp, and the marksmanship is excellent. The Takayuki knives from Sakai Takayuki are excellent, and this one YuiSenri is also another seller I would highly recommend. Customer service that is outstanding.
The knife is of good quality.
It was a pleasant.
I used it to chop honeycomb beef tripe for my menudo, and it cut.
I appreciate it.
Great job! I love.
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