Sakai Takayuki Kengata Gyuto 190mm

Name: Sakai Takayuki Kengata Gyuto 190mm
Brand: Sakai Takayuki
SKU: JPRIME-HOME-SKTK-YK269
Price: 330.00 USD
Availability: InStock

Brand Sakai Takayuki

$330.00

Shipping calculated at checkout.

Brand Attributes

Sakai Takayuki

Maker founded 1947Brand trademarked 1964

Knife: Kengata Gyuto 190 mm

Kengata Gyuto 190 mm

Our 190 mm kengata gyuto is an all-round chef's knife with a sword-style tip. The blade is Bohler SP stainless steel. We ship the knife directly from Japan in the maker's packaging. Wash and dry the blade by hand after use.

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Sakai Takayuki Kengata Gyuto 190mm

$330.00

Brand	Sakai Takayuki
Type	Kengata Gyuto knife, an all-round chef's knife with a sword-style tip
Model	269
Blade Length	190 mm
Blade	Bohler SP stainless steel, as supplied
Maker	Sakai Takayuki

A 190 mm kengata gyuto blade for precise cutting
The blade is 190 mm long in the kengata gyuto shape, an all-round chef's knife with a sword-style tip. The listing states the length, so you know how much cutting reach the knife gives you at the board.
A blade of Bohler SP stainless steel chosen for its edge
The listing names Bohler SP stainless steel for the blade, a stainless steel that resists rust and takes a fine edge. Store the blade covered, so the edge does not meet other metal and stays sharp.
A handle fitted to the blade for balance and control
The handle is fitted to the blade so the knife sits steady in your hand through long prep work. Keep a damp cloth under the cutting board so the board stays still while you work.
A 45-layer Damascus blade that shapes how the blade looks
The listing describes 45-layer Damascus blade, Damascus-pattern blade. These details are part of how the blade is made, and they affect how it looks and how it is cared for.
A knife we send directly from Japan
We ship the knife directly from Japan, packed carefully to protect the blade and the handle on the way to you. Hold the food with a claw grip, with fingertips tucked in, while you cut with the knife.
A knife supplied in the maker's packaging
The knife is supplied in the maker's packaging. Keep the blade dry and covered between uses, and sharpen it on a whetstone when the edge softens. Rinse the blade under running water after cutting salty or acidic food, then dry it at once.

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.

PREPARATION

No preparation required — ready to use as packaged.

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. Store with the edge covered. Do not use a dishwasher.

Specifications

Brand: Sakai Takayuki
Type: Kengata Gyuto knife, an all-round chef's knife with a sword-style tip
Model: 269
Blade Length: 190 mm
Blade: Bohler SP stainless steel, as supplied
Maker: Sakai Takayuki

Features

190 mm Kengata Gyuto in detail: Slice with a smooth, drawing motion instead of pressing down, which keeps the cut clean and protects the edge.

Bohler SP stainless steel in detail: Steel quality shows up in how long the edge lasts, so regular sharpening and gentle use keep the knife cutting well.

Balanced Handle in detail: Always cut away from your body and keep your guiding hand curled so the fingertips stay behind the knuckles.

45-layer Damascus blade in detail: Stainless steel resists rust and stains, which makes the knife simple to keep clean in daily use.

Shipped From Japan in detail: A sword-tip shape has an angled point, which lets you start a cut precisely and work into corners of the board.

Maker-Packed Knife in detail: Hold the knife with a pinch grip between thumb and forefinger just ahead of the handle for control.

Benefits

A 190 mm kengata gyuto blade for precise cutting: The blade is 190 mm long in the kengata gyuto shape, an all-round chef's knife with a sword-style tip. The listing states the length, so you know how much cutting reach the knife gives you at the board.

A blade of Bohler SP stainless steel chosen for its edge: The listing names Bohler SP stainless steel for the blade, a stainless steel that resists rust and takes a fine edge. Store the blade covered, so the edge does not meet other metal and stays sharp.

A handle fitted to the blade for balance and control: The handle is fitted to the blade so the knife sits steady in your hand through long prep work. Keep a damp cloth under the cutting board so the board stays still while you work.

A 45-layer Damascus blade that shapes how the blade looks: The listing describes 45-layer Damascus blade, Damascus-pattern blade. These details are part of how the blade is made, and they affect how it looks and how it is cared for.

A knife we send directly from Japan: We ship the knife directly from Japan, packed carefully to protect the blade and the handle on the way to you. Hold the food with a claw grip, with fingertips tucked in, while you cut with the knife.

A knife supplied in the maker's packaging: The knife is supplied in the maker's packaging. Keep the blade dry and covered between uses, and sharpen it on a whetstone when the edge softens. Rinse the blade under running water after cutting salty or acidic food, then dry it at once.

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 Craft-Knife Cook: You want a fine kengata gyuto from a Japanese blade maker, built for steady and careful work at the board. A poorly shaped blade makes precise work slow and tiring, and that is not your fault. Our kengata gyuto gives you a 190 mm blade of Bohler SP stainless steel. The listing describes the knife in detail, and every figure here comes from it. Choose it when you work with the long, precise reach of a proper kengata gyuto, and you will have the facts you need before you order.

Product Story

We offer this knife from a maker rooted in Sakai, the Osaka city known for its blade-making tradition. The listing presents a 190 mm kengata gyuto of Bohler SP stainless steel, 45-layer Damascus blade, Damascus-pattern blade. The listing gives the blade length in millimetres, so you can judge the reach of the knife at your board before you order it from us. It arrives in the maker's packaging. We describe only what the listing, the maker's pages and the product photos show.

What's Inside

Kengata Gyuto 190 mm knife

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. Store with the edge covered. Do not use a dishwasher.

Ingredients and Materials

Bohler SP stainless steel: Blade material

Comparison

Quick Answer

Let the weight of the knife do the work, and keep the cutting stroke steady rather than forceful. Dry the knife with a clean cloth right after washing, since lingering water causes spots on the steel. Keep your cutting board clean and flat, because a stable board makes every cut safer and more precise.

The 190 mm Kengata Gyuto Cook

You want a 190 mm kengata gyuto blade for precise cutting. A wood or soft plastic cutting board protects the edge, while glass, stone and ceramic boards dull it quickly.

The Bohler SP stainless steel Cook

You want a blade of Bohler SP stainless steel chosen for its edge. The listing names Bohler SP stainless steel for the blade, a stainless steel that resists rust.

The Balanced Handle Cook

You want a handle fitted to the blade for balance and control. The handle is fitted to the blade so the knife sits steady in your hand through long prep.

The 45-layer Damascus blade Cook

You want a 45-layer Damascus blade that shapes how the blade looks. Swedish stainless steel is a fine-grained stainless steel known for resisting rust and taking a clean edge.

Frequently Asked Questions

What is this knife best used for?

The pointed tip is useful for fine work such as scoring, trimming and opening small cuts, and it also slices with a long stroke. A gyuto is the all-round Western-style chef's knife, with a curved belly for rocking cuts and a pointed tip for fine work. Keep the handle clean and dry, since grease and water make the grip slippery.

What size is this knife?

The blade is 190 mm long in the kengata gyuto shape. Store the knife with its edge covered, in a block, on a magnetic strip or with a blade guard, rather than loose in a drawer. Cut on a wood or soft plastic board, since hard glass or stone surfaces dull a fine edge quickly.

How should I care for this knife?

Wash the blade by hand with warm water soon after use and wipe it fully dry before you store it. Avoid bones, frozen food and prying, which can chip a fine edge, and keep it out of the dishwasher. When the cut softens, a whetstone restores the edge for continued daily use. Wash the knife separately from other cutlery, so the edge never knocks against hard objects.

What comes in the package?

You receive 1 knife, supplied in the maker's packaging. We ship it directly from Japan, packed carefully so it arrives safely. Cut with the part of the edge that suits the food: the tip for detail, the middle for slicing, the heel for firm food. Keep the knife out of reach of children, and pass it to another person handle first.

How is this knife shipped and when will it arrive?

We ship directly from Japan, and delivery takes 7-14 business days. Tracking is provided so you can follow your parcel from our shipping point to your door. Any item with a shelf life ships with a minimum of 6 months remaining. Your knife is packed carefully so it arrives safe and ready for your kitchen, and we are glad to help if you have questions before you order.