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Sakai Takayuki 33-layer VG10 Damascus Kengata Gyuto knife 190mm (7.5 ") Keyaki (Japanese Elm) handle
This Sakai Takayuki 33-layer Damascus Kengata Gyuto knife was made by the world-famous Aoki Hamono Seisakusho Company from Sakai city in Osaka Prefecture in Japan. 190mm 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 Kengata Gyuto knife has a Japanese-style half-rounded octagonal handle made from Keyaki (Japanese Elm or Japanese zelkova) with mahogany ferrule/bolster.
This Sakai Takayuki 33-layer Damascus Kengata Gyuto knife was made by the world-famous Aoki Hamono Seisakusho Company from Sakai city in Osaka Prefecture in Japan. The Kengata Gyuto knife (剣型牛刀 – Eng. Sword-shaped chef's knife) was named because the tip of the blade is shaped like a tip of Katana sword. 190mm 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. The classification is a little complicated, but the Kengata Gyuto knife is almost the same as a traditional Gyuto chef's knife in functional aspects. Some enthusiasts also call Kengata Gyuto shape like Kiritsuke Gyuto what is also wright. Kiritsuke knife means "Knife with a cut," which makes its tip look like a sword. The tip, as Katana sword-shaped, makes easy a decorative cutting. (But don't mistake with Kiritsuke knife (Single bevel, traditional Japanese multipurpose knife. The mix between a Yanagi (fish slicer) and Usuba (vegetable knife)). This Kengata Gyuto knife has a Japanese-style half-rounded octagonal handle 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 folks who want to start using a Japanese knife. 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) | 360/14.2 |
| Blade Lenth (mm/inch) | 190/7.5 |
| Blade Height at Base/Heel (mm/inch) | 50/1.968505 |
| 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 Knives |
| Knife Handle Material | Keyaki (Japanese Elm) |
| Handle Bolster | No |
| Total Knife Weight (g/Oz) | 156/5.502744 |
| 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.