Sakai Takayuki 33 Layer Damascus Gyuto 240mm - The Cook's Edge
Sakai Takayuki 33 Layer Damascus Gyuto 240mm - The Cook's Edge
Sakai Takayuki 33 Layer Damascus Gyuto 240mm - The Cook's Edge
Sakai Takayuki 33 Layer Damascus Gyuto 240mm - The Cook's Edge
Sakai Takayuki 33 Layer Damascus Gyuto 240mm - The Cook's Edge
Sakai Takayuki 33 Layer Damascus Gyuto 240mm - The Cook's Edge
Sakai Takayuki 33 Layer Damascus Gyuto 240mm - The Cook's Edge
Sakai Takayuki 33 Layer Damascus Gyuto 240mm - The Cook's Edge

Sakai Takayuki 33 Layer Damascus Gyuto 240mm

Vendor
Sakai Takayuki
Regular price
$250.00
Sale price
$250.00
Unit price
per 

Gyuto: A general-purpose knife that most chefs would say they could not do without. This knife is the Japanese knife makers answer to the western “chef knife”. Gyuto translates to “cow blade”. They are generally tall at the heel, flat throughout, and rounded toward the tip of the knife for rock chopping. I would use my gyuto for just about anything, from butchering certain fish, to brunoise veg, to cutting the cake. Any good chef will tell you to buy a quality Gyuto first, and build the the rest of your knife kit around it.

Knife specs:

Knife specs are taken from a randomly selected knife. These specs may vary from knife to knife due to the handmade nature of our products.

  • Steel: VG10
  • HRC: 60~62
  • Edge Length: 240mm
  • Height at heel: 49.9mm
  • Distal taper heel: 1.77mm
  • Distal taper mid: 1.75mm
  • Distal taper tip: 0.37mm
  • Weight: 227 grams
  • Handle: Western Red Pakka wood
  • Shape: Gyuto
  • Finish: Tsuchime Damascus
  • Cladding: Stainless
  • Edge bevel: 50/50
  • Construction: Damascus
  • Knife Line: Sakai Takayuki 33 Layer
  • Blacksmith: Sakai Takayuki
  • Sharpener/Grinder: -
  • Origin: Sakai, Japan