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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.
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Sakai Takayuki Kurokage VG-10 with Non Stick Coating 210mm (8.3") Gyuto Japanese Chef Knife with Wenge Handle
$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.
Gyuto (Chef's Knife)
Blade Material: VG-10 Stainless Steel with Non Stick Coating
Blade Length: 210mm (8.3")
Edge Type: Double Bevel
Handle Type: Japanese Style, Wenge and Buffalo Horn Handle
Weight: 146 g
Blade Width: 43 mm
Blade Thickness: 2 mm
Handle Length: 160 mm
Handle Thickness: 25 mm
Blade Width: 43 mm
Blade Thickness: 2 mm
Handle Length: 160 mm
Handle Thickness: 25 mm
The blade has a hammer eye pattern. This knife has fluorine coating which is not easy to get dirty and resistant to rust. The Gyuto, also known as a Chef's knife, is one of the most well known and versatile knives. The blade repels water and oil, so easy to clean. 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. 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: Gyuto (Chef's Knife), Stainless Steel, Western Style
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