Sakai Takayuki Meat knife VG-10 Damascus 210mm (8.3")
The Sakai Takayuki Meat knife VG-10 Damascus 210mm is a purpose-built Japanese butcher knife that unites traditional Sakai craftsmanship with modern steel engineering. Designed for intensive work with larger cuts of meat, it delivers the blade stability, cutting power, and edge retention required in professional environments. Crafted in the renowned Sakai Takayuki smithy, it offers controlled, precise performance where consistency and long-lasting sharpness matter most.
BLADE SHAPE:
A classic butcher’s knife designed for efficient processing of larger quantities of meat. The long, stable blade allows precise breakdown, portioning, and uniform dicing of large cuts of raw meat without tearing the fibers. The blade geometry ensures clean cuts and good control, even during extended use.
It performs exceptionally well when preparing stews, breaking down large cuts of beef or pork, and slicing cured meats and salami, where stability and a consistent cutting line are required.
Suitable for professional butchers, chefs, and line cooks in professional kitchens, as well as serious home cooks who frequently prepare larger quantities of meat and need a reliable working tool.
STEEL:
VG-10 (V for Vanadium, G for "gold" as in "gold standard") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V), and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion-resistant, which translates to long-lasting, smooth sharpness.
LAMINATION:
The core layer consisting of VG-10 steel was sandwiched between layers of softer, pliable steel that had been forged together to create a rippling damascus pattern. This technique is called san-mai and is used to improve the blade's structural integrity and subsequent ability to withstand impacts and to prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and two secondary, outer layers of softer steel (jigane) that protect the prior.
GEOMETRY:
It has a double bevel (symmetrical) blade so it is suitable for both left- and right-handed users. Based on the ratio between the surfaces (the location of the angle change), this knife's profile is classified as a flat V-edge type, which makes it less brittle and easier to resharpen.
BLADE FINISH:
The upper part of the blade features a hammered pattern, which then transform into an intricate damascus finish that flows down to the cutting edge. The blade was treated with hammer blows, resulting in a textured tsuchime look, which gives it a beautiful finish and also prevents food from sticking to the blade.
HANDLE:
The knife was fitted a western-style (Yo) ergonomic handle made of durable pakkawood wood, secured to the tang with three stainless rivets. The also stainless nickel-silver bolster gives the knife a gentle transition from the handle to the blade and provides a comfortable and firm grip during use.
BLACKSMITH:
Sakai Takayuki blades come from the town of Sakai and have a rich, 600-year old history. They are very recognizable and popular in the traditional Japanese kitchen. All knives are handmade by renowned craftsmen, who offer a lot of models made of different materials.
Original: $187.42
-65%$187.42
$65.60More Images
Sakai Takayuki Meat knife VG-10 Damascus 210mm (8.3")
The Sakai Takayuki Meat knife VG-10 Damascus 210mm is a purpose-built Japanese butcher knife that unites traditional Sakai craftsmanship with modern steel engineering. Designed for intensive work with larger cuts of meat, it delivers the blade stability, cutting power, and edge retention required in professional environments. Crafted in the renowned Sakai Takayuki smithy, it offers controlled, precise performance where consistency and long-lasting sharpness matter most.
BLADE SHAPE:
A classic butcher’s knife designed for efficient processing of larger quantities of meat. The long, stable blade allows precise breakdown, portioning, and uniform dicing of large cuts of raw meat without tearing the fibers. The blade geometry ensures clean cuts and good control, even during extended use.
It performs exceptionally well when preparing stews, breaking down large cuts of beef or pork, and slicing cured meats and salami, where stability and a consistent cutting line are required.
Suitable for professional butchers, chefs, and line cooks in professional kitchens, as well as serious home cooks who frequently prepare larger quantities of meat and need a reliable working tool.
STEEL:
VG-10 (V for Vanadium, G for "gold" as in "gold standard") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V), and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion-resistant, which translates to long-lasting, smooth sharpness.
LAMINATION:
The core layer consisting of VG-10 steel was sandwiched between layers of softer, pliable steel that had been forged together to create a rippling damascus pattern. This technique is called san-mai and is used to improve the blade's structural integrity and subsequent ability to withstand impacts and to prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and two secondary, outer layers of softer steel (jigane) that protect the prior.
GEOMETRY:
It has a double bevel (symmetrical) blade so it is suitable for both left- and right-handed users. Based on the ratio between the surfaces (the location of the angle change), this knife's profile is classified as a flat V-edge type, which makes it less brittle and easier to resharpen.
BLADE FINISH:
The upper part of the blade features a hammered pattern, which then transform into an intricate damascus finish that flows down to the cutting edge. The blade was treated with hammer blows, resulting in a textured tsuchime look, which gives it a beautiful finish and also prevents food from sticking to the blade.
HANDLE:
The knife was fitted a western-style (Yo) ergonomic handle made of durable pakkawood wood, secured to the tang with three stainless rivets. The also stainless nickel-silver bolster gives the knife a gentle transition from the handle to the blade and provides a comfortable and firm grip during use.
BLACKSMITH:
Sakai Takayuki blades come from the town of Sakai and have a rich, 600-year old history. They are very recognizable and popular in the traditional Japanese kitchen. All knives are handmade by renowned craftsmen, who offer a lot of models made of different materials.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
The Sakai Takayuki Meat knife VG-10 Damascus 210mm is a purpose-built Japanese butcher knife that unites traditional Sakai craftsmanship with modern steel engineering. Designed for intensive work with larger cuts of meat, it delivers the blade stability, cutting power, and edge retention required in professional environments. Crafted in the renowned Sakai Takayuki smithy, it offers controlled, precise performance where consistency and long-lasting sharpness matter most.
BLADE SHAPE:
A classic butcher’s knife designed for efficient processing of larger quantities of meat. The long, stable blade allows precise breakdown, portioning, and uniform dicing of large cuts of raw meat without tearing the fibers. The blade geometry ensures clean cuts and good control, even during extended use.
It performs exceptionally well when preparing stews, breaking down large cuts of beef or pork, and slicing cured meats and salami, where stability and a consistent cutting line are required.
Suitable for professional butchers, chefs, and line cooks in professional kitchens, as well as serious home cooks who frequently prepare larger quantities of meat and need a reliable working tool.
STEEL:
VG-10 (V for Vanadium, G for "gold" as in "gold standard") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V), and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion-resistant, which translates to long-lasting, smooth sharpness.
LAMINATION:
The core layer consisting of VG-10 steel was sandwiched between layers of softer, pliable steel that had been forged together to create a rippling damascus pattern. This technique is called san-mai and is used to improve the blade's structural integrity and subsequent ability to withstand impacts and to prevent chipping. San-mai translates to “three layers” in Japanese, referring to a blade that is composed of a primary, inner layer of harder steel (hagane) and two secondary, outer layers of softer steel (jigane) that protect the prior.
GEOMETRY:
It has a double bevel (symmetrical) blade so it is suitable for both left- and right-handed users. Based on the ratio between the surfaces (the location of the angle change), this knife's profile is classified as a flat V-edge type, which makes it less brittle and easier to resharpen.
BLADE FINISH:
The upper part of the blade features a hammered pattern, which then transform into an intricate damascus finish that flows down to the cutting edge. The blade was treated with hammer blows, resulting in a textured tsuchime look, which gives it a beautiful finish and also prevents food from sticking to the blade.
HANDLE:
The knife was fitted a western-style (Yo) ergonomic handle made of durable pakkawood wood, secured to the tang with three stainless rivets. The also stainless nickel-silver bolster gives the knife a gentle transition from the handle to the blade and provides a comfortable and firm grip during use.
BLACKSMITH:
Sakai Takayuki blades come from the town of Sakai and have a rich, 600-year old history. They are very recognizable and popular in the traditional Japanese kitchen. All knives are handmade by renowned craftsmen, who offer a lot of models made of different materials.
