Sakai Takayuki has been producing knives in Sakai, Japan since 1946, carrying forward a blade-making tradition that dates back hundreds of years. Known for blending traditional craftsmanship with modern materials, this Aogami Super line delivers excellent edge retention, thin grinds, and high-level performance for serious cooks.
The 210mm gyuto is the primary all-purpose knife in the kitchen, capable of handling everything from vegetables to proteins with ease. This profile offers a nice balance of flat spot for push cutting and gentle belly for rocking, making it a versatile choice for a wide range of techniques. The Aogami Super core steel takes an extremely sharp edge and holds it well, while the stainless cladding reduces maintenance compared to fully reactive blades. The kurouchi finish and hammered tsuchime pattern add a rugged, traditional look while also helping with food release. A lightweight octagonal maple handle keeps the knife comfortable and well balanced in hand.
This knife is ground thin for excellent cutting performance. Avoid twisting, prying, bones, or frozen foods, as the hard steel and thin edge can chip if misused.
Care Instructions: The core steel is reactive carbon and will develop a natural patina over time. Wipe the blade dry during use and wash and dry thoroughly after each use. Do not leave it wet or put it in the dishwasher. Avoid prolonged contact with acidic foods. A light coat of oil on the edge during storage will help protect it.Maker: Sakai Takayuki Location: Sakai, Japan Construction: San Mai Edge Steel: Aogami Super Steel (Carbon Steel) Cladding: Stainless Hammered Finish: Kurouchi HRC: 65 Edge Grind: Even 50/50 Weight: 5.2 oz (150 g) Edge Length: 216 mm Total Length: 361 mm Spine Thickness at Base: 2 mm Blade Height: 47 mm Handle: Octagonal Maple Photos by Gustavo Bermudez
The 210mm gyuto is the primary all-purpose knife in the kitchen, capable of handling everything from vegetables to proteins with ease. This profile offers a nice balance of flat spot for push cutting and gentle belly for rocking, making it a versatile choice for a wide range of techniques. The Aogami Super core steel takes an extremely sharp edge and holds it well, while the stainless cladding reduces maintenance compared to fully reactive blades. The kurouchi finish and hammered tsuchime pattern add a rugged, traditional look while also helping with food release. A lightweight octagonal maple handle keeps the knife comfortable and well balanced in hand.
This knife is ground thin for excellent cutting performance. Avoid twisting, prying, bones, or frozen foods, as the hard steel and thin edge can chip if misused.
Care Instructions: The core steel is reactive carbon and will develop a natural patina over time. Wipe the blade dry during use and wash and dry thoroughly after each use. Do not leave it wet or put it in the dishwasher. Avoid prolonged contact with acidic foods. A light coat of oil on the edge during storage will help protect it.
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