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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 33 Layer Japanese Handle
$179.00 - $199.00
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.
Damascus 33 Layer (VG-10 core)
210mm (8.3") / 240mm (9.4") Gyuto (Chef's Knife)
Handle Type: Japanese Style, Mahogany and Japanese Keyaki (Zelkova)
Weight: 136 / 175 g
Blade Width: 45 / 50 mm
Blade Thickness: 2 / 2 mm
Handle Length: 138 / 138 mm
Handle Thickness: 25 / 25 mm
Blade Width: 45 / 50 mm
Blade Thickness: 2 / 2 mm
Handle Length: 138 / 138 mm
Handle Thickness: 25 / 25 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. The blade has a hammer eye pattern full and is a fascinating knife that features a beautiful ripple that can be used widely from home to professional. The handle uses Mahogany and Japanese Keyaki which is a precious tree with a beautiful hard grain of wood in Japan. 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, VG-10, Western Style
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