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The Takayuki knife company has been in existence in one form or another for 600 years. That experience has morphed into a new company intent on combining new technologies and methods with this ancient art.
The 210mm gyuto is the most popular size length for a classic gyuto. It is a preferred size for most tasks. The edge grinds on these knives are stellar and we really like the overall fit and finish of the package.
The blade is made with top-quality Bohler N685 stainless steel. Takayuki sources this steel from the Swedish Uddeholm factory. The quality iron used to make Bohler N685 stainless steel is excavated from the Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world. Takayuki hardens the steel to about 60 HRC. Because it is a mono steel blade there is no cladding of other steels, which means that you have a knife with superior stainless properties which translates to an ease of maintenance that many chefs appreciate.
The black pakka wood handle is attached to the blade with three stainless rivets. Both handle and stainless bolster are finished very well and feel great in your hand.Brand: Takayuki
Line: Grand Chef
Location: Sakai, Japan
Construction: Mono Steel
Steel: Bohler N685 Stainless Steel
Hardness: HRC 60
Handle: POM
Weight: 6.5 oz / 184g
Blade Length: 208mm
Total Length: 325mm
Spine Thickness at Heel: 2.27mm
Blade Height at Heel: 44.43mm
The 210mm gyuto is the most popular size length for a classic gyuto. It is a preferred size for most tasks. The edge grinds on these knives are stellar and we really like the overall fit and finish of the package.
The blade is made with top-quality Bohler N685 stainless steel. Takayuki sources this steel from the Swedish Uddeholm factory. The quality iron used to make Bohler N685 stainless steel is excavated from the Uddeholm company mines and contains an extremely low amount of phosphorus and sulfur, resulting in a steel that is regarded to be one of the finest in the world. Takayuki hardens the steel to about 60 HRC. Because it is a mono steel blade there is no cladding of other steels, which means that you have a knife with superior stainless properties which translates to an ease of maintenance that many chefs appreciate.
The black pakka wood handle is attached to the blade with three stainless rivets. Both handle and stainless bolster are finished very well and feel great in your hand.
