Sakai Takayuki Kokushin Gyuto VG-10 Damascus Wa 210 mm (8.3") is a versatile Japanese chef's knife handcrafted by the renowned Sakai Takayuki smithy. Its 210 mm blade features a VG-10 stainless steel core hardened to approximately 61 HRC, surrounded by stainless Damascus cladding for excellent edge retention and corrosion resistance. The thin, precise blade is ideal for everyday preparation of meat, fish, and vegetables, while the traditional Japanese wa handle provides a comfortable, balanced grip.

BLADE SHAPE:

The gyuto is the Japanese version of the classic Western chef's knife and one of the most versatile blade shapes in the kitchen. Its wide profile, gently curved belly, and pointed tip make it suitable for a wide range of tasks, from chopping vegetables and dicing ingredients to slicing meat, preparing fish, and performing detailed cuts.

At 210 mm (8.3"), this gyuto offers an excellent balance between blade length and maneuverability. It is long enough to handle larger ingredients and make smooth, continuous slicing motions, yet remains easy to control during everyday food preparation.

The gently curved cutting edge supports various cutting techniques, including push-cutting, slicing, and rocking motions, while the pointed tip allows for precise work. This makes the 210 mm gyuto an excellent all-rounder for both home cooks and professional chefs.

STEEL:

VG-10 (V for Vanadium, G for "gold" as in "gold standard") is a stainless steel produced by Takefu Special Steel in Japan. It contains approximately 1% Carbon (C), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V), and 1.5% Cobalt (Co).

The combination of these elements provides excellent corrosion resistance, good wear resistance, and long-lasting sharpness. Hardened to approximately 61 HRC, the VG-10 core offers a balance of edge retention, cutting performance, and everyday practicality.

LAMINATION:

The VG-10 steel forms the hard core of the blade, protected by softer outer layers of stainless steel. This san-mai construction, meaning "three layers" in Japanese, helps protect the harder core and contributes to the blade's durability, while the layered outer steel creates its distinctive Damascus pattern.

GEOMETRY:

The knife has a double-bevel (symmetrical) blade, making it suitable for both left- and right-handed users. Its flat V-edge geometry provides a practical balance between cutting performance, edge stability, and ease of resharpening.

BLADE FINISH:

The upper part of the blade features a textured tsuchime (hammered) finish, which transitions into an intricate Damascus pattern toward the cutting edge.

The hammered texture adds depth and character to the blade while helping reduce food adhesion during cutting. The flowing Damascus layers complement the knife's refined appearance and contrast beautifully with the dark tones of the handle.

HANDLE:

The knife features a traditional octagonal Japanese (wa) handle made from oak, suitable for both right- and left-handed users. Its shape provides a secure grip, precise control, and balanced handling.

The handle is finished with traditional Japanese urushi lacquer, featuring a distinctive black-and-gold transition near the blade. This combination of deep black tones and warm metallic accents reflects the collection's elegant, understated aesthetic.

The name Kokushin (黒心) translates to "black heart":

• Koku / kuro (黒) = black
• Shin (心) = heart, spirit, or essence

BLACKSMITH:

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 extensive range of Japanese kitchen knives, combining traditional techniques with modern steels and designs. Its knives are produced with the expertise of skilled craftsmen who continue Sakai's long-standing blade-making heritage.