This handcrafted, all-purpose Japanese knife is made by the renowned Sakai Takayuki smithy. Its blade features a VG-10 stainless steel core hardened to approximately 60–61 HRC, surrounded by 33 layers of Damascus steel. The hammered finish, excellent corrosion resistance, and ergonomic mahogany handle make it a reliable and elegant choice for everyday cooking.

Gyuto is the Japanese version of the traditional European chef's knife and one of the most versatile blade shapes in the kitchen. With a length of 210mm (8.3"), it offers an excellent balance between cutting performance and maneuverability, making it ideal for preparing vegetables, meat, and fish.

The blade's gently curved cutting edge supports different cutting techniques, including chopping, push-cutting, slicing, and rocking motions. Its pointed tip allows for precise work, while the 210mm length provides enough cutting surface for larger ingredients without sacrificing control.

The upper part of the blade features polished hammer imprints, known as tsuchime, while the lower section displays a subtle, wavy 33-layer Damascus pattern. The combination gives the knife its distinctive appearance and helps reduce food adhesion during cutting.

STEEL:

The core of the blade is made from VG-10 stainless steel, one of the most widely used steels in Japanese kitchen knives. Produced by Takefu Special Steel in Japan, VG-10 offers an excellent balance of edge retention, corrosion resistance, and ease of maintenance.

VG-10 contains approximately 1% Carbon (C), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V), and 1.5% Cobalt (Co). These elements contribute to its wear resistance and ability to maintain a fine, sharp cutting edge.

Heat-treated to approximately 60–61 HRC, the blade offers long-lasting sharpness while remaining practical for everyday kitchen use. Its hard VG-10 core is protected by softer stainless steel layers, forming the Damascus pattern and improving the blade's overall durability.

GEOMETRY:

The knife features a double-bevel (50:50) blade, making it suitable for both left- and right-handed users. Its versatile geometry provides a balance between precise cutting, edge stability, and ease of resharpening.

BLADE FINISH:

The upper section of the blade features a polished tsuchime (hammered) finish, which transitions into a subtle 33-layer Damascus pattern toward the cutting edge.

The hammered texture adds character to the blade and can help reduce food adhesion, while the flowing Damascus layers highlight the craftsmanship behind its construction.

HANDLE:

The knife features an ergonomic Western-style (yo) handle made from mahogany wood, secured to the tang with three stainless steel rivets.

A nickel-silver bolster provides a smooth transition between the handle and blade, contributing to a comfortable, secure grip and balanced handling during prolonged use.

SAKAI TAKAYUKI:

Sakai Takayuki knives originate from Sakai, Japan, a city with approximately 600 years of blade-making tradition. The brand is renowned for its craftsmanship and wide selection of traditional and modern Japanese kitchen knives, produced with the expertise of skilled artisans.