Sakai Takayuki Blue Steel 2 Gyuto knife 240mm ( 9.5 ") Packer Wood handle - Knife-Life - Best Japanese Knife Store
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SKU: ST#13013-G240BS2
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Sakai Takayuki Blue Steel 2 Gyuto knife 240mm ( 9.5 ") Packer Wood handle

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This Sakai Takayuki Gyuto knife was made by the world-famous Aoki Hamono Seisakusho Company from Sakai city in Osaka Prefecture in Japan. 240mm long and ultra-thin, perfectly tapered blades made from high-purity Hitachi Blue steel 2 (Aogami #2) carbon steel. Western Style handle made from Packer Wood.

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This Sakai Takayuki Gyuto knife was made by the world-famous Aoki Hamono Seisakusho Company from Sakai city in Osaka Prefecture in Japan. 240mm long and ultra-thin, perfectly tapered blades made from high-purity Hitachi Blue steel 2 (Aogami #2) carbon steel. Western Style handle made from Packer Wood. The perfect blade shape, balance, and Hitachi carbon steel Blue steel 2 (Aogami #2) will guarantee excellent cutting ability and sharpness but low rust resistance. To prevent corrosion, please wipe the blade to dry after every use. This Sakai Takayuki Gyuto knife is a perfect choice for home "Everyday" cooking and is highly recommended for professionals. Knife packed in premium Japanese authentic gift box with traditional patterns.

Knife Type Gyuto
Brand Sakai Takayuki
Knife Style Western Style
Blade Bevel Grind Double-edged
Total Knife Lenth (mm/inch) 365/14.4
Blade Lenth (mm/inch) 240/9.5
Blade Height at Base/Heel (mm/inch) 46/1.8110246
Blade Thickness above heel (mm/inch) 2.2/0.08661422
Blade Thickness above tip (mm/inch) 1.5/0.05905515
Blade Steel / Core steel Blue steel 2
Blade Core Hardness 61-62HRC
Blade Construction / Structure Monosteel
Blade Cladding Steel Blue steel 2
Knife Handle Material Packer Wood
Handle Bolster Yes
Total Knife Weight (g/Oz) 204/7.195896
Hand-sharpened Yes
Place of Origin Sakai Japan
Gyuto knife is a multipurpose knife, analogous to the European Chef knife. In Japanese "Gyuto" means "cow sword", as it was originally designed for cutting large chunks of beef. But unlike the European Chef knife, the Japanese Gyuto knife is thinner and made of harder steel. Usually, Gyuto blade lengths from 180 to 300mm (most popular 180mm; 210mm, and 240mm). The handle can be as Western same as Japanese style. Gyuto is the real King of the kitchen. With this knife, you can do just about everything (meat, fish, vegetables, fruit).

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.

We think that sharpening all quality Japanese knives on whetstones produces the finest results for your blades.

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