One of the top manufacturers in the city of Sakai, known as the “city of knives” that used to be known as the “Venice of the East”. The 600 year continuous tradition, cultivated the Sakai Takayuki brand, making it one of the most famous today in Japan. In 1982 these knives earned the rare distinction to be designated as Traditional Arts and Crafts.
The Inox line of products is hand finished by expert craftsmen and is made using AUS-8 stainless steel and a POM resin western type handle. Razor sharp out of the box this is a line carrying a legendary name at affordable prices.
Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques.
|Brand / Blacksmith:||Sakai Takayuki|
|Series:||Inox (Western Handle)|
|Blade Length / Total length mm:||215 / 330|
|Grind:||50 / 50|
|Steel type:||AUS-8 (Stainless)|
|HRC hardness:||58 – 60|
|Handle type / Material / Ferrule:||POM Resin (Antibacterial)|
|Spine Thickness at heel / tip mm:||1,3 / 0,3|
|Blade height at heel mm:||46|
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