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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 Gyuto Kurouchi Aoniko / Blue Steel #2 210mm (8.3") Japanese Chef Knife
$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.
Gyuto (Chef's Knife)
Blade Material: Kurouchi Aoni (Blue Steel #2)
Blade Length: 210mm (8.3")
Edge Type: Double Bevel
Handle: Japanese Style, Walnut
Weight: 194 g
Blade Width: 48 mm
Blade Thickness: 5 mm
Handle Length: 138 mm
Handle Thickness: 25 mm
Blade Width: 48 mm
Blade Thickness: 5 mm
Handle Length: 138 mm
Handle Thickness: 25 mm
The blade has a stunning custom finish with stately atmosphere. Black finish is an old-fashioned Japanese style of kitchen knife finishing method. The method does not scrape the entire surface of the blade that has been hardened by quenching, but leaves the black portion of the side other than the blade. This blade is made of Aogami number 2 (blue steel #2) with excellent sharpness and durability.
This blade needs to be cared for more than stainless steel as it will rust easier, water should be removed immediately. It is a fascinating knife 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.
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: Aogami, Blue Steel, Blue Steel No. 2, Gyuto (Chef's Knife), High Carbon, Kurouchi, Western Style
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