German 
Spanish 
French 
Swedish 
Russian 
Sakai Takayuki Bohler Uddeholm Gyuto knife 270mm (10.7 ") Magnolia/Buffalo horn handle
This Sakai Takayuki Grand Chef series Gyuto knife was made by the world-famous Aoki Hamono Seisakusho Company from Sakai city in Osaka Prefecture in Japan. 270mm long blade is made from special highest-grade quality stainless steel (Extra hardness about HRC 61~62) from Bohler-Uddeholm company. The Magnolia wood (with Buffalo horn) handle made in Japanese-Style with a Hexagonal shape.
This Sakai Takayuki Grand Chef series Gyuto knife was made by the world-famous Aoki Hamono Seisakusho Company from Sakai city in Osaka Prefecture in Japan. 270mm long blade is made from special highest-grade quality stainless steel (Extra hardness about HRC 61~62) from Bohler-Uddeholm company. The Magnolia wood (with Buffalo horn) handle made in Japanese-Style with a Hexagonal shape. The main feature of this professional series is a very light, extremely sharp, and extra-durable thin blade. This blade shape and steel will guarantee an outstanding cutting ability, sharpness, and easy maintenance at the same time. This knife is a perfect choice for professionals and very suitable for "Every day" home cooking. And of course, this Sakai Takayuki Gyuto knife is an excellent first knife for people who want to start using a Japanese knife. All Sakai Takayuki knives are packed in Japanese original gift box with traditional patterns.
Log in to leave a review.
| Knife Type | Gyuto |
| Brand |
Sakai Takayuki
|
| Knife Style | Modern Japanese Kniwes |
| Blade Bevel Grind | Double-edged |
| Total Knife Lenth (mm/inch) | 422/16.7 |
| Blade Lenth (mm/inch) | 270/10.7 |
| Blade Height at Base/Heel (mm/inch) | 56/2.2047256 |
| Blade Thickness above heel (mm/inch) | 1.9/0.07480319 |
| Blade Thickness above tip (mm/inch) | 1.5/0.05905515 |
| Blade Steel / Core steel | Böhler Uddeholm |
| Blade Core Hardness | 58-59HRC |
| Blade Construction / Structure | Monosteel |
| Blade Cladding Steel | Bohler Uddeholm |
| Knife Handle Material | Magnolia/Buffalo horn |
| Handle Bolster | No |
| Total Knife Weight (g/Oz) | 173/6.102402 |
| 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.