Sakai Takayuki Gyuto 210mm

Specifications

Brand

Sakai Takayuki

Type

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

Model

422

Blade Length

210 mm

Blade

VG10 stainless steel

Handle

oak

Maker

Sakai Takayuki

Features

210 mm Gyuto in detail: Dry the knife with a clean cloth right after washing, since lingering water causes spots on the steel.

VG10 stainless steel in detail: A hard stainless core like VG10 keeps its edge well, and a whetstone restores it when the cut softens.

Oak Handle in detail: Wipe a wooden handle dry after washing and keep it out of standing water so the wood lasts.

Hammered (tsuchime) surface in detail: Keep your cutting board clean and flat, because a stable board makes every cut safer and more precise.

Shipped From Japan in detail: Keep the knife out of the dishwasher, because heat, detergent and knocking against other items damage the edge and the handle.

Maker-Packed Knife in detail: Let hot food cool a little before you cut it, since steam and heat make the handle slippery.

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 VG10 stainless steel chosen for its edge: The listing names VG10 stainless steel for the blade, a stainless steel that resists rust and holds a sharp edge. Store the blade covered, so the edge does not meet other metal and stays sharp.

A oak handle fitted for steady control: The listing names oak for the handle. It 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 hammered (tsuchime) surface that shapes how the blade looks: The listing describes hammered (tsuchime) surface. These details are part of how the blade is made, and they affect how it looks and how it is cared for. A hammered surface leaves small hollows on the blade face, which help food release as you slice.

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 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 VG10 stainless steel and a oak handle. 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 VG10 stainless steel with a oak handle, hammered (tsuchime) surface. 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

VG10 stainless steel: Blade material

Oak: Handle material

Comparison

Quick Answer

Choose the knife that matches the task, because a well-matched shape needs less effort and gives neater cuts. Sharpen on a regular schedule, and the knife keeps cutting cleanly with very little material removed each time. A wood or soft plastic cutting board protects the edge, while glass, stone and ceramic boards dull it quickly.