Sakai Takayuki, Gyuto Knife 210/240mm

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: 210mm (8.3") / 240mm (9.4")  Edge Type: Double Bevel Mahogany Handle Weight: 194 g / 229 gBlade Width: 48 mm / 50 mmBlade Thickness: 2 mm / 2 mmHandle Length: 120 mm / 125 mmHandle Thickness: 35 mm / 35 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

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Behind the Sakai Takayuki brand is 600 plus years of knife making history by skilled craftsmen of Sakai City, Osaka prefecture. Originally famous for the production of Samurai swords, the makers in Sakai take pride in their work and never compromise on quality.

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Kurokage line of knives features a beautiful hammered, non-stick-coated blade. The fluororesin coating is made for a hygienic purpose and creates exceptional food release. The core steel of VG-10 is heat-treated to 60 HRC for excellent edge retention without sacrificing undue ductility and toughness. These knives are thin behind the edge with a 60/40 grind that helps facilitate delicate, precise cuts and minimize wedging in harder foods like daikon and carrots.

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