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Made in Japan

Sakai Takayuki Gyuto Japanese Chef Knife 180mm (7.1") Damascus 33 Layer

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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.


Gyuto (Chef's Knife)
Blade Material: Damascus 33 Layer VG-10 Stainless Steel core
Blade Length: 180 mm (7.1") 
Edge Type: Double Bevel
Mahogany Handle

Weight: 165 g
Blade Width: 42 mm
Blade Thickness: 2 mm
Handle Length: 117 mm
Handle Thickness: 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.  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. 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.

Customer Reviews

Based on 2 reviews
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Jon D.
Nice knife - but the handle is an issue

The blade itself is great - much better that the Wusthof set I've been using for 20+ years. I wear XL gloves and I find that my hand completely covers the wood handle. As a result, my hand comes too close to the bottom edge of the knife. The polished wood handle looks nice, but it seem to be a bit slippery. I'll gift the knife to a lucky friend or relative and buy another with the same blade and the Japanese handle. (I have another knife from Hasu with the Japanese handle)

J
Josh W.
Life Changing Knife

My wife described the knife as, "life changing." She seems very pleased with it. At first, she wasn't even interested in getting a new kitchen knife, but my eye for beautiful knifes led me to purchase one anyway. Of course, I'll never get a chance to use it. She seems VERY happy to cut meats now, and I think the knife might be influencing our diet!