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Buying Guide
Looking to learn more about Japanese kitchen knives and which may be the best fit for you?
Check out these Buying Guides to learn about the different Japanese knife styles, intended use, steel types and maintenance.
Sakai Takayuki Gyuto Japanese Chef Knife 210mm (8.3") / 240mm (9.4") Damascus 69 Layer -Ginga
$269.00 - $299.00
Ideal for: Chopping, slicing, disjointing, dicing, and julienning.
Useful on food types: Medium to large proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.
Useful on food types: Medium to large proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.
Gyuto Japanese Chef Knife
Blade Material: Damascus 69 Layer ZA-18 Stainless Steel core
Blade Length: 210mm (8.3")
Blade Length: 210mm (8.3")
Edge Type: Double Bevel
Handle Type: Japanese Style, Wenge and Buffalo Horn Handle
Weight: 138 / 175 g
Blade Width: 46 / 50 mm
Blade Thickness: 2 / 2 mm
Handle Length: 140 / 145 mm
Handle Thickness: 30 / 30 mm
Handle Type: Japanese Style, Wenge and Buffalo Horn Handle
Weight: 138 / 175 g
Blade Width: 46 / 50 mm
Blade Thickness: 2 / 2 mm
Handle Length: 140 / 145 mm
Handle Thickness: 30 / 30 mm
The Gyuto, also known as a Chef's knife, is one of the most well known and versatile knives.
This is a Sakai Takayuki Western style series that is resistant to rust. This series is called Ginga which means Galaxy, evident by the stunning visual patterns on the blades. The handle is beautiful Wenge wood. Wenge is an African timber that has a beautiful black and gentle color tone and a unique delicate grain. It is known as very strong and hard wood.
ZA-18 has features very similar to VG-10 steel. While VG-10 is the primary steel of the Takefu steel manufacturer, ZA-18 is made by Aichi Steel. The steels have a similar chemical composition, with ZA-18 having a slightly higher content of carbon, chromium, molybdenum and cobalt, and thus a little more strength, durability and corrosion resistance. The steel has been tempered to a hardness of around 61-63 HRC.
This series can be used widely from home to professional. Please do not cut bone or frozen food. It may cause the knife to chip or other damaged. No dishwasher please.
Gyuto Japanese kitchen knives are ideal professional long thin knives that slice, cut & chop easily through meat or vegetables to maintain the integrity of each component and freshness.
Category: Damascus, Gyuto (Chef's Knife), Stainless Steel, Western Style, ZA-18
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