Inox is a generic term for stainless steel containing a minimum of 10.5% chromium by mass. The actual stainless alloy is a proprietary secret but it is a full stainless alloy that is stamp-cut to produce the mono-steel blade.
It possesses excellent edge retention and is relatively easy to sharpen. This do-it-all chef knife will be easy to maintain on a daily basis especially compared to carbon steel-based blades. This knife would be a good choice for chefs who need a rugged, versatile cutting machine at an attractive price.
The stamped blade features a full tang and bolsterless design. The handle is a classic western or wa style which is made from polyoxymethylene, also known as POM. POM is an engineered thermoplastic material used to make precision parts exhibiting high stiffness and excellent dimensional stability.
measures in at 210mm, a perfect length for smaller kitchens and chefs needing a more compact sized knife. The dimensions also make it well suited to tackling smaller ingredients or those requiring fine detail work. It has a fairly flat edge to about the half point where it transitions to a well curved belly. It should be a knife suited to most cutting styles.
This 210mm gyuto is a great choice for home or pro chefs seeking a rugged, do-it-all knife at a very attractive price.
Manufacturer: Sakai Takayuki
Construction: Mono Steel, Roll Forged
Edge Steel: Inox Stainless Steel
Edge Grind: Double Bevel / Even
Edge Length: 210 mm
Blade Height: 47 mm
Spine Thickness: 2.2 mm
Weight: 6.1 ounces
Handle: Yo-POM 3 Rivet
Photos by Gustavo Bermudez