Sakai Takayuki builds this 210mm gyuto around a VG-10 stainless steel core, a steel trusted throughout Japanese cutlery for its strong edge retention and easy sharpening on water stones. The cladding carries a nashiji texture that gives the blade a distinctive pear-skin look while improving food release during everyday prep.
The 215mm blade length and 46mm blade height make this a genuinely versatile size, equally comfortable handling large proteins or detailed vegetable work. At just 5.6 ounces, the knife stays light and maneuverable through long sessions, while the 2mm spine keeps the grind thin enough behind the edge for clean, effortless cuts. The ebony octagonal handle provides a comfortable, secure grip with a timeless look that suits both professional kitchens and home cooks who want a reliable daily-use gyuto.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.Brand: Takayuki
Location: Sakai, Japan
Construction: San Mai, Laser Cut
Cladding: Nashiji Stainless
Edge Steel: VG-10
Edge Grind: Even
Handle: Octagonal Ebony
Weight: 5.6 oz (160 g)
Blade Length: 215 mm
Total Length: 360 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
The 215mm blade length and 46mm blade height make this a genuinely versatile size, equally comfortable handling large proteins or detailed vegetable work. At just 5.6 ounces, the knife stays light and maneuverable through long sessions, while the 2mm spine keeps the grind thin enough behind the edge for clean, effortless cuts. The ebony octagonal handle provides a comfortable, secure grip with a timeless look that suits both professional kitchens and home cooks who want a reliable daily-use gyuto.
Care Instructions: VG-10 is a fully stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher. Sharpen on quality water stones as needed.
