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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 Ginsan Nashiji Gyuto Japanese Chef Knife 210mm (8.3")
$179.00
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 (Chef's Knife)
Blade Material: Ginsan (Silver-3) Stainless Steel with Nashiji finish
Blade Length: 210mm (8.3")
Edge Type: Double Bevel
Handle: Two-tone Western
Weight: 180 g
Blade Width: 44 mm
Blade Thickness: 2 mm
Handle Length: 110 mm
Handle Thickness: 23 mm
Blade Width: 44 mm
Blade Thickness: 2 mm
Handle Length: 110 mm
Handle Thickness: 23 mm
This chef knife from Sakai Takayuki is a top-quality choice for professionals and home cooks alike. It features a Nashiji finish and is crafted with Ginsan stainless steel for enhanced durability. Its 8.3" blade offers excellent balance and flexibility for an easy cutting experience.
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: Ginsan, Gyuto (Chef's Knife), Stainless Steel, Western Style
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