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 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.
Blade shape: Gyuto
Steel type: Ginsan (Silver III)
Blade construction: San-mai / V-edge / damask & tsuchime
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
Kanji on the blade:
Blacksmith: Sakai Takayuki
Location of the smithy: Sakai / Osaka Prefecture / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ Use a magnetic rack, knife blocks, or use protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.
→ For more details, read our guide
on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
- United Kingdom - shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
Still doubting which type of Japanese knife should best fit your needs?
We created a 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.