• Sakai Takayuki VG10 33 Layer Damascus Western Handle Chinese Cleaver 195mm from Sakai Takayuki
  • Sakai Takayuki VG10 33 Layer Damascus Western Handle Chinese Cleaver 195mm from Sakai Takayuki
  • Sakai Takayuki VG10 33 Layer Damascus Western Handle Chinese Cleaver 195mm from Sakai Takayuki
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Sakai Takayuki VG10 33 Couches Damas Poignée Occidentale Couperet Chinois 195mm

Sakai Takayuki VG10 33 Couches Damas Poignée Occidentale Couperet Chinois 195mm

$396.00 CAD
$396.00 CAD
En vente Épuisé

3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

Owned & Operated in Canada Ships from Calgary
Frustrated? Learn more about why Japanese knives are frequently out of stock.

À propos de la forme - Le couteau de boucher chinois (chuka-bocho en japonais) est une forme de couteau unique et polyvalente. Pour de nombreux chefs chinois de formation classique, ces lames robustes sont leurs couteaux de chef, accomplissant presque toutes les tâches de cuisine imaginables. Ceux qui ont été sérieusement formés peuvent les manier avec une précision et une grâce rarement vues dans les cuisines occidentales.
Ils existent dans une variété d'épaisseurs de lame, allant de la finesse d'un rasoir pour trancher l'ail, à l'épaisseur d'un coin pour fendre les os. De nombreux chefs affûtent différentes parties de leur chuka-bocho à des fins différentes, ce qui leur permet de tout faire avec une seule grande lame.

À propos de Sakai Takayuki VG10 33 couches Damas - Sakai Takayuki est bien connu comme le plus grand fabricant de couteaux à Sakai. L'entreprise accueille un certain nombre de forgerons et d'artisans qui travaillent ensemble pour créer une vaste gamme de couteaux. Bien que la région de Sakai soit traditionnellement spécialisée dans les lames à un seul biseau, Sakai Takayuki fabrique de nombreuses formes différentes.

La ligne damas 33 couches de Sakai Takayuki est forgée à partir de VG-10, un acier inoxydable à haute teneur en carbone créé pour la fabrication de couteaux, puis laminé avec 33 couches de damas, et ils sont MAGNIFIQUES. Un véritable art utilisable ! Le manche occidental en pakka marron est parfait pour les personnes qui préfèrent une prise solide sur leurs couteaux.

Shape Chuka-bocho
Maintenance Level
Blade Length 195 mm |
Blade Height 87 mm
Thickness 2 mm
Weight 368 g
Steel Type VG10 Stainless Steel avec revêtement en acier inoxydable
Dureté Rockwell 60 - 62
Edge/Bevel Double (50/50)
Handle Poignée de l'ouest - Bois de pakka Mitre métallique
Knife Line Sakai Takayuki VG10 33 Damas
Brand Sakai Takayuki
Made in Seki, Gifu, Japon

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 

Barcode: 4582226417290
SKU: ST-07403

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.com/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.6666665 / 5 from 3 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["meat","knife"].

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Reviews

Love this knife

"Nice knife. I like the bigger size for cutting."

— Joel d. (4/5)

My new favorite

"This beautiful knife has quickly moved up the ranks in my collection . I love the weight of it and how quickly I can chop up a board of veggies. I thought I might be afraid of it but it’s the opposite. It’s super comfortable to cut with . And it also helps that it’s looks rad hanging up with the others . Try this one out forsure !!"

— Shannon b. (5/5)

Just what I was looking for

"I love cooking at home and have a few decent knives. I already have a western style heavy meat cleaver that is very capable. I was interested in a Chinese cleaver that was lighter and more agile than my meat cleaver and would be used mainly for vegetables and occasionally cooked meat or raw boneless meat. I was also interested in a stainless version just so I wouldn't have to worry about keeping it clean and dry all the time. I have a carbon steel usuba that I pay attention to more regarding maintenance and care. This particular knife was exactly what I was looking for. It is on the lighter side and stainless. Not to mention it is an absolutely beautiful knife. Some people on other web sites complain about the handle being too small. I have average-sized hands for say, a Japanese male, and I have absolutely no problem holding this knife with room to spare on the handle. Of course my index finger is on the blade to get a better balance in my hand. This is an absolutely awesome knife for an excellent price from knifewear. It was shipped to the US and had no problems with a fast and easy delivery."

— Kevin (5/5)

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