Sakai Takayuki Blue Steel 2 Gyuto knife 180mm ( 7.1 ") Packer Wood handle
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|Knife Style||Western Style|
|Blade Bevel Grind||Double-edged|
|Total Knife Lenth (mm/inch)||0/0|
|Blade Lenth (mm/inch)||180/7.1|
|Blade Height at Base/Heel (mm/inch)||0/0|
|Blade Thickness above heel (mm/inch)||0/0|
|Blade Thickness above tip (mm/inch)||0/0|
|Blade Steel / Core steel||Blue steel 2|
|Blade Core Hardness||61-62HRC|
|Blade Construction / Structure||Warikomi/ Inserted core steel|
|Knife Handle Material||Packer Wood|
|Total Knife Weight (g/Oz)||0/0|
|Place of Origin||Sakai Japan|
After use, wash it with a soft sponge, wipe the knife dry and store safely. Avoid cutting the bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards, and high-end composites, as well as quality plastics such as polyethylene, make acceptable cutting surfaces and will help protect and extend the life of the knife's edge. AVOID using glass, metal, countertops, and other rigid, unyielding surfaces.