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Takayuki Grand Chef Wa-Gyuto 240mm
Takayuki Grand Chef Wa-Gyuto 240mm
Takayuki Grand Chef Wa-Gyuto 240mm

Takayuki Grand Chef Wa-Gyuto 240mm

Item #: 10613
Our Price: $220.00
Availability: Usually ships the same business day
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This Sakai Takayuki Grand Chef Inox Wa-Gyuto measures 240mm on the blade or about 9.5 inches. The Uddeholm company manufactures the steel used in the Grand Chef Knife series. Established in 1670 in the Munkfors district, Sweden, Uddeholm has a history of more than 1300 years. In the field of precision rolled steel products, the company leads the world. Since quality iron ore excavated from company mines contains an extremely low amount of phosphorus and sulfur, the special steel is reputed to be of the finest in the world. The Grand Chef Knife series products use the special Swedish steel manufactured by Uddeholm and offer exceptional sharpness and abrasion and corrosion resistance for many years of service. Here are some specific dimensions:

  • Handle: Ho Wood Octagonal w/ Buffalo Horn Ferrule
  • Overall Length: 393mm
  • Tip to Ferrule: 250mm
  • Cutting Edge: 240mm
  • Height at Heel: 51mm
  • Spine @ Heel: 2mm
  • Blade Width Mid-Point of Blade @ choil: 1.25mm

  • Customer Reviews
    Average rating is 5
    By:  BfromSac
    While I have not used this exact knife,I have used it’s "brother" which appears to have the same specs. As you can see,2mm at the spine on the heel,you can imagine how thin this knife is. Steel is excellent and the handle is not skimpy like some other WA handles. I don’t see how you can go wrong with this knife if you are looking for a laser thin gyuto at an affordable price. Probably one of the best all around knives at the price range.
    By:  Roger Sutton
    This knife came out of the box super sharpe. It has a nice shape that rocks well. Also it’s pretty wide on the blade if you’re looking for a knife with plenty of knuckle clearance. It’s also super light. I also have the 270mm version. Both are well made,excellent knives. If you’re looking for a stainless blade (I understand this is AEB-L Swedish steel),this is a great choice that won’t break the bank.
    By:  Vic Cardenas
    Salt Lake City,UT
    Excellent knife! The best I’ve ever handled. The steel is really fine. Easy to sharpen. It takes a scary sharp edge easily. Holds steep angles well. It can be steeled. The lower hardness is nothing to be afraid of. The edge lasts for a relatively long time. Great knife for a professional environment. Every body who picks it up is like "Oh... Ah!" Now my chef wants one too. This knife blows away the most expensive knives you can find at Sur la Table or Williams Sonoma by a long shot.
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