45-layer hammered damascus stainless steel blade with AUS10 steel core
63 Rockwell Hardness; double bevel edge
Japanese lacquered (urushi-dyed) burnt oak octagonal handle
Handmade in Sakai, Japan with a limited lifetime warranty
Description
The Takayuki Tsuchime Damascus Urushi Kengata-Yanagiba is designed for slicing boneless fish fillets when preparing sushi, sashimi, and more. The blade can also be utilized for skinning fish and filleting medium-sized and small fish. Features a long blade that allows to cut fish in one heel to tip, drawing motion. Takayuki knives are handmade in Sakai, Japan with 600 years of knife making experience by skilled craftsmen. With this expanded history, the workmanship and technology that creates Takayuki knives remains unchanged. Produced by various craftsmen, lead by head blacksmith, Itsuo Doi, sets the high standard of these high quality knives. Takayuki knives fascinate many people across borders and will continue to attract attention from people all over the world.
Specs
Handmade in Sakai, Japan Limited Lifetime Warranty
Blade Construction: 45-layer hammered damascus stainless steel with AUS10 steel core Handle Construction: Octagonal Japanese lacquered (urushi-dyed) burnt oak Rockwell Hardness: 63 degrees Edge: Approximately 12 degrees, double bevel
Blade Length: 11.8″ Blade Height: 1.5″ Overall Length: 17.5″ Spine Thickness at Heel: 2.05mm Weight: 6.1 oz. (174g)
