Sakai Takayuki Gyuto 210mm

Specifications

Brand

Sakai Takayuki

Type

Gyuto knife, the all-round Western-style chef's knife

Model

1231

Blade Length

210 mm

Blade

molybdenum steel

Maker

Sakai Takayuki

Features

210 mm Gyuto: The blade is 210 mm long in the gyuto shape, the all-round Western-style chef's knife.

Molybdenum steel: The listing names molybdenum steel for the blade, a stainless-type steel that resists rust and keeps a good edge.

Balanced Handle: The handle is fitted to the blade so the knife sits steady in your hand through long prep work.

Hand-Finished Edge: The blade arrives with its edge finished by the maker, so it is ready to cut as soon as you unpack it.

Shipped From Japan: We ship the knife directly from Japan, packed carefully to protect the blade and the handle on the way to you.

Maker-Packed Knife: The knife is supplied in the maker's packaging.

Benefits

A 210 mm gyuto blade for precise cutting: The blade is 210 mm long in the gyuto shape, the all-round Western-style chef's knife. The listing states the length, so you know how much cutting reach the knife gives you at the board.

A blade of molybdenum steel chosen for its edge: The listing names molybdenum steel for the blade, a stainless-type steel that resists rust and keeps a good edge. These details tell you exactly what you are getting before you order.

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. These details tell you exactly what you are getting before you order.

An edge finished for sharp cutting from day one: The blade arrives with its edge finished by the maker, so it is ready to cut as soon as you unpack it. These details tell you exactly what you are getting before you order.

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. These details tell you exactly what you are getting before you order.

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. These details tell you exactly what you are getting before you order.

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 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 gyuto gives you a 210 mm blade of molybdenum 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 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 210 mm gyuto of molybdenum steel. 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

• Gyuto 210 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

Molybdenum steel: Blade material

Comparison

Quick Answer

Our 210 mm gyuto is the all-round Western-style chef's knife. The blade is molybdenum steel. We ship the knife directly from Japan in the maker's packaging. Wash and dry the blade by hand after use. It comes in the maker's packaging.