Sakai Takayuki 33-Layer VG10 Gyuto 240mm

Specifications

Brand

Sakai Takayuki

Type

Gyuto chef's knife, double-bevel

Model

07476

Blade Length

240 mm

Blade

Stainless Damascus, 33 layers around a VG10 core

Handle

Japanese-style keyaki (Japanese elm) with dark ferrule

Packaging

Black presentation box

Made In

Japan

Features

33-Layer Damascus With VG10: The blade is stainless Damascus steel of 33 layers with a VG10 core inserted, as the photo caption says.

Rust-Resistant Sharp Edge: The listing states that the VG10 stainless material resists rust and keeps a sharp cutting edge for a long time.

Japanese-Style Keyaki Handle: The handle is the Japanese style, octagonal in shape and made of keyaki, a Japanese elm, with a dark ferrule at the blade end.

Professional High Hardness: The listing says the blade has a high-hardness treatment that holds up to use in professional kitchens.

240 mm Double-Bevel Gyuto: The photo states a 240 mm blade length and a double-bevel edge in stainless Damascus with a V-gold 10 core.

Presentation Box Included: The knife arrives in a black textured presentation box with a lined tray, as the photos show.

Benefits

A 33-layer Damascus blade built around a VG10 core: The blade is stainless Damascus steel of 33 layers with a VG10 core inserted, as the photo caption says. VG10 is the stainless steel the listing credits for its resistance to rust and its long-lasting sharpness.

A stainless edge that resists rust and stays sharp: The listing states that the VG10 stainless material resists rust and keeps a sharp cutting edge for a long time. That means less upkeep, as a rinse and a dry after use keep the blade clean.

A Japanese-style handle made of beautiful keyaki elm: The handle is the Japanese style, octagonal in shape and made of keyaki, a Japanese elm, with a dark ferrule at the blade end. The listing says it suits Japanese ingredients and dishes.

A high-hardness treatment that stands up to professional use: The listing says the blade has a high-hardness treatment that holds up to use in professional kitchens. For home cooks, that means a blade that keeps its edge through daily slicing, chopping and carving.

A long 240 mm gyuto with a double-bevel edge: The photo states a 240 mm blade length and a double-bevel edge in stainless Damascus with a V-gold 10 core. The gyuto shape handles meat, fish and vegetables, and the length slices large cuts in one stroke.

A black presentation box that keeps the knife protected: The knife arrives in a black textured presentation box with a lined tray, as the photos show. The box protects the long blade in transit and makes the knife easy to store or to give as a gift.

How to Use

Cut on a wood or soft plastic board

Wash after use

Dry the blade fully

Resharpen when the edge softens

Who Is This For

The Japanese-Handle Slicer: You want a beautiful, sharp gyuto with a traditional Japanese-style handle. A plain stainless knife with a bulky handle looks out of place beside Japanese cooking, and that is not your fault. Our 240 mm gyuto gives you 33 layers of stainless Damascus around a VG10 core, a high-hardness treatment suited to professional use and a keyaki elm handle in the Japanese style. The steel resists rust and keeps a sharp edge for a long time. Slice a roast, a fish or a pile of vegetables, then rinse the blade and dry it.

Product Story

We offer this knife from a maker rooted in Sakai, the Osaka city known for its blade-making tradition. The listing presents the 33-layer Damascus VG10 series with a new Japanese-style handle made of keyaki elm. This 240 mm gyuto arrives in a black presentation box, and the blade is engraved to mark it as made in Japan. We describe only what the listing and its photos show.

What's Inside

• Gyuto 240 mm in black presentation box

Care Guide

Storage: Store dry at room temperature, about 20 C (68 F), in a drawer with a blade guard or in a knife block, away from moisture.

Shelf Life: Durable kitchen tool with no expiry date.

Important: The blade is very sharp. Keep out of reach of children. Wash by hand and dry right after use, and avoid bones, frozen food and prying, which can chip a hard edge. Do not use a dishwasher.

Ingredients and Materials

VG10 stainless steel core: Blade core

Stainless Damascus, 33 layers: Blade cladding

Keyaki (Japanese elm) wood: Handle material

Comparison

Quick Answer

Our gyuto has a 240 mm double-bevel blade of 33-layer stainless Damascus steel around a VG10 core, with a Japanese-style keyaki elm handle and a dark ferrule. The listing says the steel resists rust and keeps a sharp edge, and it is made in Japan.