Sakai Takayuki 33-layer VG10 Damascus Gyuto knife 210mm ( 8.3 ") Keyaki (Japanese Elm) handle - Knife-Life - Best Japanese Knife Store
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SKU: ST#07475-G210VG10
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Sakai Takayuki 33-layer VG10 Damascus Gyuto knife 210mm ( 8.3 ") Keyaki (Japanese Elm) handle

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This beautiful Sakai Takayuki 33-layer Damascus Gyuto knife was made by the world-famous Aoki Hamono Seisakusho Company from Sakai city in Osaka Prefecture in Japan. 210mm long blade is made from 33 Layer stainless Damascus with Hammered pattern, using Japanese high-purity steel VG10 from Takefu Special Steel Company as the central core.  This knife's Japanese-style half-rounded octagonal handle is hand-made from Keyaki (Japanese Elm or Japanese zelkova) with mahogany ferrule/bolster.

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This beautiful Sakai Takayuki 33-layer Damascus Gyuto knife was made by the world-famous Aoki Hamono Seisakusho Company from Sakai city in Osaka Prefecture in Japan. 210mm long blade is made from 33 Layer stainless Damascus with Hammered pattern, using Japanese high-purity steel VG10 from Takefu Special Steel Company as the central core.  This knife's Japanese-style half-rounded octagonal handle is hand-made from Keyaki (Japanese Elm or Japanese zelkova) with mahogany ferrule/bolster. Sakai Takayuki Damascus Gyuto knife is a perfect choice for home "Everyday" cooking and professionals. It is an excellent first knife for people who want to start using a Japanese knife. Knife packed in premium Japanese authentic gift box with traditional patterns.

Knife Type Gyuto
Brand Sakai Takayuki
Knife Style Japanese Traditional
Blade Bevel Grind Double-edged
Total Knife Lenth (mm/inch) 363/14.3
Blade Lenth (mm/inch) 210/8.3
Blade Height at Base/Heel (mm/inch) 46/1.8110246
Blade Thickness above heel (mm/inch) 2/0.0787402
Blade Thickness above tip (mm/inch) 2/0.0787402
Blade Steel / Core steel VG10
Blade Core Hardness 60-61HRC
Blade Construction / Structure Damascus
Knife Handle Material Keyaki (Japanese Elm)
Handle Bolster No
Total Knife Weight (g/Oz) 147/5.185278
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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