Sakai Takayuki has been producing knives in Sakai, Japan for over 600 years - a tradition that spans from hand-forged blades to the stamp-cut stainless production that makes the Inox line accessible to a wide range of cooks. This version of the Inox Gyuto 210mm adds a stainless steel bolster at the junction of blade and handle - a detail that gives the knife a more finished, professional appearance and adds durability at the collar where the handle meets the blade. The blade itself is identical to the standard Inox 210mm: same stainless alloy, same stamp-cut mono steel construction, same geometry and performance.
Inox is derived from the French term for stainless and refers to any alloy with a minimum of 10.5% chromium. The Takayuki proprietary alloy performs like a molybdenum-vanadium style stainless - good edge retention, easy to sharpen, and corrosion resistant in daily kitchen use. The gyuto at 215mm runs relatively flat through the first half before transitioning to a well-curved belly - a profile that suits push-cutting, rocking, and most general prep tasks. Full tang construction through the POM western handle, secured with three stainless rivets. At 5.7 oz and 46mm blade height it has a solid presence on the board. The added bolster makes this version the right choice for cooks who want a more substantial feel at the hand position.
Care Instructions: Inox stainless is low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Keep away from bones and frozen foods. Sharpen on quality water stones when needed.
Inox is derived from the French term for stainless and refers to any alloy with a minimum of 10.5% chromium. The Takayuki proprietary alloy performs like a molybdenum-vanadium style stainless - good edge retention, easy to sharpen, and corrosion resistant in daily kitchen use. The gyuto at 215mm runs relatively flat through the first half before transitioning to a well-curved belly - a profile that suits push-cutting, rocking, and most general prep tasks. Full tang construction through the POM western handle, secured with three stainless rivets. At 5.7 oz and 46mm blade height it has a solid presence on the board. The added bolster makes this version the right choice for cooks who want a more substantial feel at the hand position.
Care Instructions: Inox stainless is low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Keep away from bones and frozen foods. Sharpen on quality water stones when needed.
- Maker: Sakai Takayuki
- Location: Sakai, Japan
- Construction: Mono Steel, Stamp Cut
- Edge Steel: Inox Stainless Steel
- Edge Grind: Even Double Bevel
- Bolster: Stainless Steel
- Handle: Yo POM 3 Rivet
- Weight: 5.7 oz (164 g)
- Blade Length: 215mm
- Total Length: 337mm
- Spine Thickness at Base: 2mm
- Blade Height: 46mm
