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- /Catalog
- /Sakai Takayuki Blue Steel 2 Gyuto knife 180mm ( 7.1 ")
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SKU: ST#07200-G180BS2
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Sakai Takayuki Blue Steel 2 Gyuto knife 180mm ( 7.1 ") Packer Wood handle
Availability: Not Available
Discount 15% OFF
137 USD
117 USD
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Gyuto knife is a multipurpose knife, analogous to the European Chef knife. In Japanese "Gyuto" means "cow sword", as it was originally designed for cutting large chunks of beef. But unlike the European Chef knife, the Japanese Gyuto knife is thinner and made of harder steel. Usually, Gyuto blade lengths from 180 to 300mm (most popular 180mm; 210mm, and 240mm). The handle can be as Western same as Japanese style. Gyuto is the real King of the kitchen. With this knife, you can do just about everything (meat, fish, vegetables, fruit).
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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) | 0/0 |
| Blade Lenth (mm/inch) | 180/7.1 |
| Blade Height at Base/Heel (mm/inch) | 0/0 |
| Blade Thickness above heel (mm/inch) | 0/0 |
| Blade Thickness above tip (mm/inch) | 0/0 |
| Blade Steel / Core steel | Blue steel 2 |
| Blade Core Hardness | 61-62HRC |
| Blade Construction / Structure | Warikomi / Inserted core steel |
| Knife Handle Material | Packer Wood |
| Handle Bolster | Yes |
| Total Knife Weight (g/Oz) | 0/0 |
| 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.
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This "no flashy" and naturally looking Gyuto knife was made in the best tradition of the Japanese WABI-SABI concept (Simple Imperfect Beauty) by Hokiyama cutlery from the Tosa province in Japan. 240mm long Sanmai blade made by Hokiyama original clad forging method. Blade core steel is high-purity Hitachi Silver steel 3 (Silver 3 or Gin-san) stainless steel heat-treated up to 60-61 HRC. Elongated Octagonal handle made from natural Japanese Zelkova Wood.
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This "no flashy" and naturally looking Gyuto knife was made in the best tradition of the Japanese WABI-SABI concept (Simple Imperfect Beauty) by Hokiyama cutlery from the Tosa province in Japan. 240mm long Sanmai blade made by Hokiyama original clad forging method. Blade core steel is high-purity Hitachi Silver steel 3 (Silver 3 or Gin-san) stainless steel heat-treated up to 60-61 HRC. Elongated Octagonal handle made from natural Walnut wood.
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