Shape | Gyuto |
---|---|
Blade Length | 210 mm |
Steel Type | Shirogami #2 (White Carbon Steel)
Rust Prone ⓘ This knife can rust, click to learn more.
|
Rockwell Hardness | 62–63 |
Edge/Bevel | Double (50/50) |
Handle | Wa (Japanese) Handle - Octagon Ebony Water Buffalo Horn Collar |
Blacksmith/Maker | Kenji Togashi |
Sharpener | Hirotsugu Tosa |
Made in | Sakai, Osaka, Japan |
Brand | Sakai Takayuki |
A note about measurements: Knife edge length is shorter than stated, as Sakai knives are measured from the front of the handle to the tip. Additionally, some knives feature a small 'machi' gap between the handle and blade.
About the Shape -Inspired by the profile of a traditional European chef knife, gyutos are a multi purpose knife with a slight meat cutting bias and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. The longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally by slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.
About Sakai Takayuki Shironi Honyaki -
For this knife we specially requested the material and quenching method, blacksmith, and sharpener. There really are no other knives like these ones and they are a great addition to any serious collector’s kitchen. Just because they’re fancy doesn’t mean you shouldn’t use them. Read more about this knife here.
Sakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.