“Sakai Takayuki 33 Layer Damascus Ebony Kengata 16 cm is a good knife that fully covers everyday home needs: cutting meat, vegetables, sausages, etc. Since it is VG10 steel, bones should of course be avoided. I also recommend using quality cutting boards such as Asahi, which are very gentle on thin Japanese knife edges.
The fit and finish are solid, and the VG10 quality is very good. Yes, there can be some micro-chips, but they are barely visible and noticeable mainly in a paper test. They are easy to remove with a honing steel or a strop. The knife holds its edge well. Compared to KAI Shin Classic, the steel quality here is clearly better.”
