• Sakai Takayuki VG10 33 Layer Damascus Kengata Gyuto 190mm from Sakai Takayuki
  • Sakai Takayuki VG10 33 Layer Damascus Kengata Gyuto 190mm from Sakai Takayuki
  • Sakai Takayuki VG10 33 Layer Damascus Kengata Gyuto 190mm from Sakai Takayuki
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Sakai Takayuki VG10 33 Couches Damas Kengata Gyuto 190mm

Sakai Takayuki VG10 33 Couches Damas Kengata Gyuto 190mm

$255.00 CAD
$255.00 CAD
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3 $ de frais de livraison pour toute commande de plus de 100 $ au Canada. ?

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À propos de la forme - Inspirés par le profil d'un couteau de chef européen traditionnel, les Gyuto sont des couteaux polyvalents avec une légère tendance à la coupe de viande. « Gyuto » se traduit par « épée à bœuf ». Si vous voulez un seul couteau pour tout faire, c'est celui-là. Commençant à 180 mm, les Gyuto peuvent atteindre la longueur ridiculement longue (et impressionnante) de 370 mm. Pour le cuisinier à domicile ou professionnel, nous recommandons un Gyuto mesurant entre 210 mm et 270 mm de long.

À propos du Sakai Takayuki VG10 33 couches damas - Sakai Takayuki est réputé comme le plus grand fabricant de couteaux de Sakai. L'entreprise regroupe de nombreux forgerons et artisans qui travaillent ensemble pour créer une vaste gamme de couteaux. Bien que la région de Sakai se spécialise traditionnellement dans les lames à un seul biseau, Sakai Takayuki fabrique de nombreuses formes différentes.

La ligne damas 33 couches de Sakai Takayuki est forgée à partir de VG-10, un acier inoxydable à haute teneur en carbone, créé pour la fabrication de couteaux, puis laminé avec 33 couches de damas et est MAGNIFIQUE. Un véritable art utilisable ! Le manche octogonal en bois de zelkova est agréable à tenir en main et permet au poids de la lame de travailler pour vous !

Shape Kiritsuke
Also know as? You could also call it a depending on what part of Japan you are in.
Maintenance Level
Blade Length 190 mm |
Blade Height 51 mm
Thickness 2 mm
Weight 159 g
Steel Type VG10 Stainless Steel avec un habillage en acier inoxydable
Dureté Rockwell 60 - 62
Edge/Bevel Double (50/50)
Handle Manche de style japonais (Wa) - Octogone Zelkova
Knife Line Sakai Takayuki VG10 33 Damas
Brand Sakai Takayuki
Made in Seki, Gifu, Japon

Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 

Barcode: 4582226417733
SKU: ST-07480

Expédition et retours

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Overall rating: 4.6923075 / 5 from 26 reviews.

AI Generated Review Summary

The Sakai Takayuki VG10 33 Layer Damascus Kengata Gyuto 190mm knife is praised for its comfortable handle and high-quality performance, making it a versatile choice for both home cooks and professionals.

Summary topics

  • Handle Comfort: 21%
  • Knife Quality and Performance: 84%

Review topics: ["size","quality","looks","handle","edge","feels","knife","guard","addition","experience","hands"].

Review highlights

  • "First knife that I have purchased perfect size for a smaller hand excellent multipurpose knife easy to care for" — Marci H.
  • "This knife is not only beautiful with its lovely handle, but it feels just light and perfect in my hand." — Ashley C.
  • "Handle feels really nice and the size is perfect for pretty much anything." — Salvatore R.

Reviews

Saka Takayuki all purpose chefs knife

"I recently added this to my growing knife collection and it’s a perfect all-purpose addition! This knife is not only beautiful with its lovely handle, but it feels just light and perfect in my hand. This knife is longer than my other chefs knives, which gives me a little extra reach for a variety of items. The folks at Knifewear were so helpful, teaching me all about how to maintain and sharpen my knives. If you're looking for a reliable all-purpose knife that looks fabulous and gets the job done, you must check this place out! It’s a delightful addition to any home kitchen, and I can't recommend it enough."

— Ashley C. (5/5)

Great knife

"This is my first Damascus gyuto knife , keeps a great sharp edge for long periods of time , I’d recommend getting this knife to anyone starting out weather new or a well season chef ."

— Mauricio C. (5/5)

super good knife

"The handle feels real good in hand. The knife cuts awesome. And the best is how it looks on the knife rack."

— Moe H. (5/5)

Effortless slicing and cutting. Sharp

"Effortless slicing and cutting. Sharp and light to handle. Best knife I've ever had!"

— Edelina M. (5/5)

Great experience

"Knife is really good, lightweight. Packaged great, very good experience with knifewear. Will definitely purchase with knifewear again."

— Yixiao Z. (5/5)

love the knife, beautifully made

"love the knife, beautifully made"

— Damien S. (5/5)

Love the tip

"Fantastic knife at a great price point. Comfortable handle. Came with a real sharp edge and the shape is perfect for veggies"

— Ryan B. (5/5)

Sakai Takayuki vg10 33 layer Damascus Kengata Gyuto 190 mm

"I’ve always used German knives. I bought this as a substitute for my chef’s knife and it did not disappoint. It is so sharp. The wooden handle feels surprisingly good seeing as I always had western style handles. It is considerably lighter than my chef’s knife and so nicely balanced. The sales girl was so patient and did not push any particular brand and just left it to me to see what felt best to me. She was also very knowledgeable. I have already decided to take a chicken butchering class so I can try out different boning knives."

— Glenn W. (3/5)

My go to knife now

"Love my knife. It my first Japanese knife. The blade is easy to maintain, feels great in hand and looks bad ass. I like the overall length of 190 mm. Not too big and yet versatile enough to do smaller jobs too. A great first knife for me!"

— Gary S. (5/5)

Daily work horse knife !

"Awesome knife I use it every day for almost every task hold a edge great handle is super comfy great quality feels great in the hands"

— Hunter T. (5/5)

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