€ 265.00

Sakai Takayuki Damascus Gyuto 240mm (9.5”)

Best To Use

vegetablesnot for meatnot for fish

(click on icons for more knives)

The hand-made, all-around knife with visible hammer imprints was made in the Sakai Takayuki smithy. The blade boasts a hardness of 61 HRC and is sharpened to 50:50 angle ratio. A hard core is clad in softer layers of stainless steel, forming the Damascus pattern and providing resistance to corrosion. 

Gyuto is a Japanese version of traditional European chef knives. The length of 240mm (9.5”) is optimal for versatile work as well as cutting larger pieces of meat. Due to its length, it is recommended for experienced chefs and all those who are accustomed to longer knives. The top part of the blade features dents from the hammer, which have been polished to a high polish, while the bottom part of the blade features a subtle, wavy Damascus pattern (33 layers).

The heart of the knife is the most popular and widely-used steel Japanese knives are made of - VG-10 steel. When selecting which steel to choose for a specific knife, we look at the steel features such as hardness, the ability to hold a sharp, smooth edge for a long time, ease of maintenance, the graininess of steel, how easy it is to sharpen, and finally the price and availability of the steel. 

VG-10 (V for Vanadium, G for "gold" as in "gold standard") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V)  and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant which translates to long-lasting, smooth sharpness. Heat treated to the hardness of 60-61 HRC.

The knife was fitted a western-style (Yo) ergonomic handle made of durable mahogany wood, secured to the tang with three stainless rivets. The also stainless nickel-silver bolster gives the knife a gentle transition from the handle to the blade and provides a comfortable and firm grip during use.

Sakai Takayuki:

Sakai Takayuki blades come from the town of Sakai and have a rich, 600-year old history. They are very recognizable and popular in the traditional Japanese kitchen. All knives are handmade by renowned craftsmen, who offer a lot of models made of different materials.

Image 1
Image 2
Image 3
Image 4

Specifications:

Blade shape: Gyuto
Steel type: Ginsan (Silver III)
Hardness (HRC scale): 61-63
Overall length: 375mm (14.7")
Blade length:
240mm (9.5”)
Blade height:
50mm (1.9")
Spine thickness: 2mm (0.07")
Weight: 230g (7 oz)
Handle length: 125mm (8.1")
Handle type / wood:
Japanese / Mahogany 
Blacksmith: Sakai Takayuki
Made in: Sakai, Osaka Prefecture, Japan


Use & Care:

  • Handwash in warm water and towel dry
  • Use a sharpening stone (not a honing steel!) to sharpen your knife
  • Do not cut frozen foods and meat bones
  • Do not put the knife in a dishwasher
  • Read our comprehensive guide on proper Maintenance of Kitchen Knives.

Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.