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Sakai Takayuki Damascus vs Tanaka Damascus

Tue Jul 24, 2012 1:21 pm

So I am looking to replace my global 8" chef knife with one of the following;Sakai Takayuki Damascus Wa-Gyuto 210mm or Tanaka Damascus Gyuto 210mm

Sakai
http://www.chefknivestogo.com/satadagy210.html
Tanaka
http://www.chefknivestogo.com/tanakagyuto2.html

I would like to know what people think about the geometry and the two type of metals.

What I am looking for is a knife I can use everyday almost all day at work. Which means it can't be brittle. I have a towel on me at all times so the rust is not a problem. Also I need the knife to stay sharp with heavy use for up to a month. That is like 20-23 shifts.

Re: Sakai Takayuki Damascus vs Tanaka Damascus

Tue Jul 24, 2012 1:54 pm

The Artifex I have in AEB-L is nice and takes and holds a great edge. The Tanaka Kurouchi Nakiri I have in Blue #2 also takes and holds a very nice edge. The Tanaka may be a bit lighter/thinner, but Mark would have to comment about that since I don't have the 2 to compare. The Tanaka is out of stock as well. Both are good steels, one is stainless and the other is all carbon.

Re: Sakai Takayuki Damascus vs Tanaka Damascus

Tue Jul 24, 2012 5:33 pm

Oh yeah, I'm looking at the Sakai for my brother and his wife in 210mm and the Tanaka for myself in 240mm :)

Re: Sakai Takayuki Damascus vs Tanaka Damascus

Wed Jul 25, 2012 2:05 pm

Any thought on the geometry of the knife. The Sakai seems to have a longer flat spot is this true?

How is the AEB-L on natural stone btw?

I have a Shobu Iromono from Bouku.

Re: Sakai Takayuki Damascus vs Tanaka Damascus

Wed Jul 25, 2012 2:10 pm

I didn't notice any issues with the AEB-L on the few jnats that I have; it kinda acts/feels like good carbon steel.

Re: Sakai Takayuki Damascus vs Tanaka Damascus

Wed Jul 25, 2012 3:06 pm

mark.l wrote:So I am looking to replace my global 8" chef knife with one of the following;Sakai Takayuki Damascus Wa-Gyuto 210mm or Tanaka Damascus Gyuto 210mm

Sakai
http://www.chefknivestogo.com/satadagy210.html
Tanaka
http://www.chefknivestogo.com/tanakagyuto2.html

I would like to know what people think about the geometry and the two type of metals.

What I am looking for is a knife I can use everyday almost all day at work. Which means it can't be brittle. I have a towel on me at all times so the rust is not a problem. Also I need the knife to stay sharp with heavy use for up to a month. That is like 20-23 shifts.


We just got these Takayuki Hammered Wa handled knives in and I think they're going to be a big hit. Good steel and really nice looking knives for the money. I've been using one for the past 2 weeks and they're really nice. I haven't sharpened it yet, only stropped it a few times.
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