The knife is 100% entirely made of this special highest-grade quality material by Bohler-Uddeholm with the lowest impurities, that is forged in Japan to get higher hardness about HRC 61~62. In addition to the better material, the blade is processed to get thinner for extra light weight.

• Blade Steel Type: Top Class High Carbon Stainless Steel by Bohler-Uddeholm
• Hardness Rockwell C scale: 61-62
• Knife Type: Gyuto Knife
• Blade Length: 180mm (7.1in.)
• Total Length: 295mm (11.6in.)
• Weight: 160g
• Blade Edge : Double edged (50/50 balanced, available for both left and right-handed)
• Made in JAPAN

The Gyuto is an adaptation of the western slicing or carving knife profile for the Japanese market. However unlike a Western Cooks knife that is predominantly meant only for meat, its versatility is the same a santoku and can be used as a general-purpose knife for any task. Many would consider a Gyuto to be essential knife for cook with all other knives being secondary. Compared to a Western style chef’s knife, a Gyuto has a somewhat flatter profile: this profile lends itself well to push-cutting which is common for Japanese chefs, as opposed to rock-chopping. Gyuto knives also tend to be thinner at the edge as well as the spine than most Western chef’s knives and as a result have less lateral toughness and care should be taken not to torque the blade while cutting to minimize the risk of chipping.

Sakai Takayuki Knives by Aoki Hamono Seisakusho Co.,Ltd. has been cultivated through a long 600-year history in Sakai which is a city known best as a home of cutlery for the professionals in Japan. Each knife is hand sharpened to ensure maximum sharpness out of the box. We highly recommend you to once experience the Takayuki quality.