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Sakai Takayuki Blue Steel 2 Gyuto knife 240mm ( 9.5 ") Packer Wood handle
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.
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.
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| Knife Type | Gyuto |
| Brand |
Sakai Takayuki
|
| Knife Style | Modern Japanese Kniwes |
| 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 |
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.
