Made in Japan

Sakai Takayuki INOX Pro Molybdenum Stainless Steel 180mm (7.1") / 210mm (8.3") Gyuto Japanese Chef Knife

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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: INOX Pro Stainless Steel 
Blade Length: 180mm (7.1") / 210mm (8.3") 
Edge Type: Double Bevel
Handle: Stainless Steel

Weight: 145 / 155 g
Blade Width: 42 / 44 mm 
Blade Thickness: 2 / 2 mm
Handle Length: 125 / 125 mm
Handle Thickness: 25 / 25 mm

The high-quality Japanese stainless steel called "INOX" which made from AUS-8A Molybdenum stainless steel. This stainless steel is a very popular in Japan with excellent sharpness and durability, also resistance to rust. By combining the blade and handle with stainless steel, it is a kitchen chef knife that is superior in hygiene and prevents the propagation of bacteria that  can cause food poisoning.
It can be used widely from home to all the way to professionals. 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.