Sakai Takayuki 33 layer Damascus Gyuto 240mm

At a glance

We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates.

4 / 5 Performance

Much like the incredibly popular Moonlit Waves range, the 33 layer damascus is a solid and well made knife and the level of sharpness straight out the box is good although with a small amount of extra honing with a ceramic rod you would be able to bring the edge up to an excellent level of sharpness should you wish.Β 

Day to day performance is great and the solid feel of the well finished handle makes it a knife that performs solidly across a range of chopping tasks.

4 / 5 Beauty

We really like the octagonal wa handle and it works well with the high polished finish of the blade and the exposed layers tapering down to the cutting edge.Β 

4 / 5 Comfort

The octagonal wa handle is comfortable whether you're left or right handed and the blade balance is good throughout the range making it easy to perform a wide range of cutting and slicing jobs in the kitchen.

4 / 5 Durability

The blade is sharp out of the box and is a good performer although we would definitely recommend taking up the option of honing it further with a ceramic rod to make it laser sharp. The steel in the 33 layer damascus is harder than Western knives (approximately 61HRC) and will retain its edge well and with regular honing will perform excellently for many years.Β 

The handle construction and fit is extremely solid and well finished.

5 / 5 Ease of Care

The stainless steel cladding makes this nice really easy to care for by protecting the cutting edge steel (VG10 in this instance) from rusting. The handle being wood should not be immersed in water so its the usual ritual of use, wipe, dry and store. Easy!

5 / 5 Value for money

Excellent value and a perfect introduction to Japanese steel and blades or a great additional knife for your collection. There's not really much to fault with the entire range at the price and we're happy to recommend and use them at home any time.

The technical bits

  • Blade length 240 mm (Measurement of the cutting edge)
  • Total length 391 mm (Blade + Handle)
  • Blade width 2.2 mm (Measured where blade enters handle)
  • Blade height 49 mm Heel to spine
  • Total weight 162 grams
  • Blade Material VG10 cutting edge, laminated in Stainless
  • Hardness 61 HRC
  • Style Japanese
  • Handle Style Western
  • Tang Style Full
  • Left or right handed Both
  • Type Gyuto

Our aim is to measure everything as accurately as possible but some specifications (such as hardness for example) are provided by the manufacturer and therefore should be used as a guide only.

What You Get

You knife comes in a protective card presentation box that you can use to store it if you don't have a knife rackΒ and the blade is additionally protected with a plastic sleeve.Β 

What is a Gyuto knife?

Ranging from 180mm to 270mm the Gyuto (translates as "beef-sword") is a general purpose chef's knife that are typically quite tall at the heel and pointed towards the tip for precision work. Ideal choice for all round use.

Still need some advice choosing the right knife?

We want you to be happy that you're buying the right knife for your cooking needs so if you're not sure what you need, here are some useful places to start.

Sakai Takayuki 33 layer Damascus Gyuto 240mm £140.00