Sakai Takayuki 17-Layer Hammered Damascus Gyuto | VG10 Stainless 210mm (8.2") / 240 mm (9.4")

Sakai Takayuki 17-Layer Damascus Gyuto: The Essential Professional Workhorse

The Sakai Takayuki 17-Layer Gyuto is engineered for the chef who values performance and durability above all else. Crafted by Aoki Hamono in Sakai, Japan, this series provides a high-performance VG10 edge wrapped in a stain-resistant, hand-hammered Damascus cladding.

As a true Western-style Japanese chef's knife, it features a familiar Mahogany handle and a weighted balance that makes it ideal for heavy prep sessions—from disjointing large proteins to the precision dicing of aromatics.

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Quick Technical Snapshot 

• Core Steel: VG10 Stainless Steel (60-61 HRC)

• Construction: 17-Layer San Mai Damascus

• Finish: Tsuchime (Hammered) for reduced surface tension and superior food release

• Edge: Double-Bevel (50/50) — Right and Left-handed friendly

• Handle: Classic Mahogany (Western-style, moisture resistant)

• Ideal For: Chopping, slicing, dicing, and julienning medium to large proteins and vegetables.

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Detailed Dimensions & Sizing

Feature	210 mm (8.2")	240 mm (9.4")
Weight	191 g	245 g
Blade Width	44 mm	50 mm
Blade Thickness	2 mm	2 mm
Handle Length	118 mm	128 mm
Handle Thickness	21 mm	21 mm

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The Performance of 17-Layer Tsuchime

Don't let the lower layer count fool you—the 17-layer series uses the exact same VG10 "Gold" steel core as its higher-priced counterparts. The distinct "hammer eye" pattern (Tsuchime) is hand-applied, creating air pockets that prevent food like potatoes, onions, and garlic from suctioning to the blade. This results in faster, more fluid cuts and better maintenance of the ingredient's cellular integrity.

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What’s In The Box?

Each Sakai Takayuki blade is a testament to Sakai's 600-year smithing legacy. Included with your purchase:

1. Sakai Takayuki 17-Layer Damascus Gyuto 

2. Authentic Japanese Presentation Box: Signature reinforced paper with traditional branding.

3. Transit Safety Sheath: To protect the razor-sharp edge during shipping.

⚠️ Pro-Tip: Protecting Your Investment

While the included plastic sheath provides immediate safety, high-carbon stainless blades benefit from a dedicated knife guard or wooden Saya for long-term storage. This prevents the 15° factory edge from micro-chipping in a shared drawer or knife roll.

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Authenticity & Expert Care

Authorized Aoki Hamono Dealer Since 2019.

Purchasing from Hasu-Seizo ensures you are receiving a genuine Sakai-made product backed by our US-based expertise.

• Care: Hand-wash with mild soap only. Dry immediately with a clean towel.

• Warning: Do not cut bone, pits, or frozen foods. This may cause the thin, hard edge to chip.

• Dishwasher: Never use a dishwasher; the high heat and chemicals will damage the Mahogany handle and the steel's temper.

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Frequently Asked Questions

Why choose the 17-layer version over the 33-layer?

The 17-layer version offers the same VG10 cutting power but with a more rugged, hammered aesthetic. It is often the preferred choice for professional kitchens where durability and "food release" performance are prioritized over intricate Damascus patterns.

Is this knife easy to sharpen?

Yes. VG10 is a "user-friendly" high-end steel. It holds an edge significantly longer than German knives but responds beautifully to traditional Japanese whetstones.

Which size should I choose?

The 210mm is the standard "all-rounder" size for home and professional use. The 240mm is preferred by professionals who need extra length for slicing large proteins like brisket or whole salmon.

What whetstone should I use for VG10?

To maintain the 33-layer Damascus edge, we recommend the double-sided 800/ 6000 grit stone for regular sharpening and then polishing the final edge.