Sakai Takayuki has been producing knives in Sakai, Japan since 1946, carrying forward a blade-making tradition that dates back hundreds of years. This Aogami Super series blends traditional craftsmanship with modern performance, offering excellent edge retention, thin grinds, and strong cutting ability for serious cooks.
The 240mm gyuto is a large, versatile chef’s knife designed for efficient prep work and longer cutting strokes. It excels at slicing proteins, processing larger vegetables, and handling higher-volume kitchen tasks. The longer edge and added blade height provide excellent control and knuckle clearance, while still maintaining a balanced feel in hand. 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 give the knife a rugged, traditional look and help with food release. A lightweight octagonal maple handle completes the package.
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: 5.6 oz (160 g) Edge Length: 247 mm Total Length: 394 mm Spine Thickness at Base: 2 mm Blade Height: 49 mm Handle: Octagonal Maple Photos by Gustavo Bermudez
The 240mm gyuto is a large, versatile chef’s knife designed for efficient prep work and longer cutting strokes. It excels at slicing proteins, processing larger vegetables, and handling higher-volume kitchen tasks. The longer edge and added blade height provide excellent control and knuckle clearance, while still maintaining a balanced feel in hand. 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 give the knife a rugged, traditional look and help with food release. A lightweight octagonal maple handle completes the package.
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.
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval) Extension of my right arm, February 26, 2026Posted By: Geoffrey Zimmerman
Holds edge amazingly! stands up to professional kitchen rigors no problem. Once the patina sets in it barely rusts too. 9/10 is a little annoying to sharpen though but seriously you won't have to sharpen it often if your a home cook.
Holds edge amazingly! stands up to professional kitchen rigors no problem. Once the patina sets in it barely rusts too. 9/10 is a little annoying to sharpen though but seriously you won't have to sharpen it often if your a home cook.
