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 Post subject: Takayuki Damascus Steel
PostPosted: Mon Jul 28, 2014 8:29 pm 

Joined: Mon Jul 28, 2014 7:27 pm
Posts: 6
Hello everyone,

I was looking at the Sakai Takayuki knives and went across the Damascus, which is stated to have an AEB-L core ... But ever other places seems to ignore which steel is used. Is that an assumption based on the grand chef ? Is that because they made different "45 layers damascus wa-gyuto" ... The others damascus from Takayuki (17 and 33 layers, from their words) are stated to use VG-10...

I would greatly appreciate the answer !

Speaking of Takayuki ... How would you compare the damascus to the (wa)Grand Chef ? Worth the price ? Even if the damascus would really made of AEB-L ?

Thanks for your help


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 Post subject: Re: Takayuki Damascus Steel
PostPosted: Mon Jul 28, 2014 9:29 pm 
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Joined: Wed Nov 21, 2012 10:17 pm
Posts: 7633
Location: Derby City, Kentucky
You'll have to be more specific about which Sakai Takayuki knives your referring to. Some are VG-10, some AEB-L, some Ginsan.



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 Post subject: Re: Takayuki Damascus Steel
PostPosted: Mon Jul 28, 2014 10:43 pm 

Joined: Sun Jun 01, 2014 10:32 am
Posts: 175
Location: Cape Town , SA
It's often useful to post a link to the knife.
And Welcome to the forum.


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 Post subject: Re: Takayuki Damascus Steel
PostPosted: Mon Jul 28, 2014 10:52 pm 

Joined: Sat Jan 04, 2014 2:57 pm
Posts: 597
I believe the knife in question is linked, on the word Damascus. I am not aware of any doubt that that knife is AEB-L, but I obviously cannot say for sure. Takayuki makes a number of lines, but I would generally trust CKTG's information on steel used.

For reference, the whole line is listed as Damasco Svedesi or "Swedish", here http://www.sakaitakayuki.com/prodotti/c ... edesi.html. The western-handled ones seem to be predominantly VG-10, while the wa-handled are AEB-L or Ginsan.


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 Post subject: Re: Takayuki Damascus Steel
PostPosted: Mon Jul 28, 2014 11:24 pm 

Joined: Sun Jun 01, 2014 10:32 am
Posts: 175
Location: Cape Town , SA
Ahh, apologies , couldn't see the light blue URL link on the iPad , also chosen to embed the link in the words, which not many do here.

Sharp!


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 Post subject: Re: Takayuki Damascus Steel
PostPosted: Tue Jul 29, 2014 5:31 am 
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Joined: Tue Feb 05, 2013 12:00 pm
Posts: 4586
Pitts, that Takayuki is thin, the the Wa Grand Chef 240 is thinner. It's one of the very thinnest Gyutos on the CKTG site. It's thinner than even the Kono HD 240. Tested side by side, my Kono HD 240 Funy/Gyuto went through product better than the Wa Grand Chef, just FYI.

I you're going to pay for the Wa Grand Chef, I'd personally step up a bit and get the Konosuke HH 240 Gyuto. Mark happens to have one available w/o a handle: http://www.chefknivestogo.com/kohhstgy24no.html. I'd see if he can handle it for you and sell it at the price of the one that's OOS on the product page. You'll get a better knife and a much nicer handle to boot.

The Takayuki AEB-L Damascus is a good knife in it's own right. It's pretty light (not like the other two), and pretty thin (not like the other two) and a good performer. It's really a looker in person as well. Handle is decent, but nothing fancy.


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 Post subject: Re: Takayuki Damascus Steel
PostPosted: Tue Jul 29, 2014 8:04 am 

Joined: Sat Aug 25, 2012 11:24 pm
Posts: 460
SteveG wrote:I you're going to pay for the Wa Grand Chef, I'd personally step up a bit and get the Konosuke HH 240 Gyuto.


I am of the belief that the Wa Grand Cheff is obselete technology. There are many quality lasers for not too more money out there. The Richmond AEBL laser (OOS however) for instance, or any of the Konosuke lasers, as Steve previously recommended.

Mowgs


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 Post subject: Re: Takayuki Damascus Steel
PostPosted: Tue Jul 29, 2014 8:31 pm 

Joined: Mon Jul 28, 2014 7:27 pm
Posts: 6
Hey, thanks everyone for that quick, yet informative answers.

I was curious about that particular knife, not that I'm looking only damascus blades but it looked like a good bargain. I have to say that I knew that comparison with the Kono were to come ;)

I understand that's one of the best (laser) knife at its price range... But I was trying to restrain my self ! That idea you (SteveG) told about that w/o handle kono could really change my mind hehe.

I'll post a new topic tomorrow for a recommendation before buying ... I just realized how much I had to add to the price to import it to canada. I Think it would be smarter to continue on a new topic (even though there should be a lot of those threads already lol).

Anyway thanks, the knowledge in this forum is awesome.

-Pitts


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 Post subject: Re: Takayuki Damascus Steel
PostPosted: Sun Jan 04, 2015 12:57 pm 

Joined: Thu Jan 01, 2015 10:04 am
Posts: 13
Bumping this dead thread just to follow up on the OP's question....

I ran into the same problem he did regarding this knife http://www.chefknivestogo.com/satadagy240.html

It's listed as AEB-L steel here, which I'm not doubting, however I've been emailing a retailer in Canada where I'm from with this knife and he told me that this particular Sakai Takayuki has a proprietary steel and he does not know what it is, which is giving me pause. He say's they won't tell him and I couldn't find the steel used in this knife anywhere else....

Can anyone confirm its indeed AEB-L? Also, everywhere else the exact same knife is listed as 'Sakai Takayuki 45-Layer Damascus' as the OP pointed out, is it the same knife?

Thanks


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 Post subject: Re: Takayuki Damascus Steel
PostPosted: Sun Jan 04, 2015 1:14 pm 

Joined: Thu Jan 01, 2015 10:04 am
Posts: 13
On interesting side note, just noticed that this thread had only 8 posts and whopping 12228 views hahah...I guess quite a few people ended up here trying to answer this same question.

I think the problem arises in that the Takayuki 17 and 33 later Damascus knives are clearly stated as used VG10 steel while this one isn't on other sites, just call it a '45 layer Damascus' with a swedish steel cutting core.


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