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Sakai Takayuki  |  SKU: SATA_VGKU_GY210

Sakai Takayuki Kurokage VG10 Gyuto 210/240mm

$299.95
Size

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 157 g        5.54 oz
Edge Length 215 mm   .8.46 inch
Heel Height 47 mm     .1.85 inch
Width @ Spine 2.0 mm     0.08 inch
Width @ Mid 2.0 mm     0.08 inch
Width @ 1cm from Tip 1.2 mm     0.05 inch
Steel VG10 | Stainless
Hardness (HRC) 59 - 61
Handle Octagonal Wenge Handle Black Ferrule
  • Free shipping for knives over AU$200 Australia wide.
  • World-wide shipping via DHL Express, 3 to 5 days.



Care Instruction
  1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
  2. Wash with neutral detergent after use, and wipe dry;
  3. Please don't wash knife with dishwasher, it will damage the wood handle;
  4. Be careful not to leave the knife close to a heat source for a long time;
  5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
  6. It is best to sharpen a Japanese knife regularly on a waterstone.

  • Profile: Gyuto

    Chefs Knife

    A Japanese chef's knife is known as a gyuto (牛刀 ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

    A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

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  • Steel: VG10

    Takefu VG10, is a high-end stainless steel celebrated for its exceptional edge retention and sharpness. It is a popular choice among Japanese kitchen knife makers and widely used in various types of knives, including kitchen knives, folders, and fixed blades.

    VG10 achieves a hardness of around 60-61 HRC, with some makers pushing it to 62 HRC, ensuring good edge holding and stain resistance. The steel's composition includes 15% chromium (Cr) for corrosion resistance, 1% molybdenum (Mo), and 1.5% cobalt (Co) for matrix strengthening, leading to high hardness and durability. The addition of vanadium (V) refines its microstructure and, along with Cr and Mo, produces hard carbides that enhance wear resistance. VG10 is easy to sharpen, has good machinability, and supports secondary hardening with high-temperature tempering, making it suitable for blades that may undergo surface coating treatments up to about 450℃. Its well-rounded attributes make VG10 steel highly versatile, performing excellently in a range of applications from kitchen and general-purpose knives to machine blades.

    Manufacturer:

    • Takefu Special Steel, Japan

    Nature: Stainless

    Hardness: 59- 61

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  • Construction:

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  • Finish:

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  • Handle Specs

    Profile: Octagonal WA

    Material:

    • Wenge

    Octagonal wenge wood handles on kitchen knives offer a combination of functionality and aesthetics tailored specifically for culinary tasks. Crafted from durable wenge wood, these handles ensure longevity and resilience to the rigors of kitchen use, standing up to moisture, heat, and frequent handling. The octagonal shape isn't just about style; it's designed to fit comfortably in the hand, providing a secure grip and optimal control, enhancing the user's culinary precision.

    In the kitchen, where attention to detail is paramount, the ergonomic design of the wenge wood handle becomes particularly advantageous. Whether slicing, chopping, or mincing ingredients, the handle's comfortable grip minimizes hand fatigue and enables the chef to maintain a steady hand for consistent and precise cuts.

    Visually, the dark hue and distinct grain pattern of wenge wood add a touch of elegance to any kitchen knife. The natural beauty of the wood complements the blade, creating a striking contrast that elevates the overall aesthetic appeal of the knife.

    Furthermore, the balance achieved by the octagonal shape of the handle enhances the knife's maneuverability, allowing for smooth and controlled cutting motions. This balance is essential for achieving uniform slices and enhancing the overall user experience in the kitchen.

    In summary, a wenge wood handle on a kitchen knife combines durability, comfort, and style, making it a practical and visually appealing choice for home cooks and professional chefs alike.

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Sakai Takayuki

Sakai Takayuki Kurokage VG10 Gyuto 210/240mm

From $299.95

The all new Takayuki Kurokage line, state-of-the-art VG10 steel with Teflon coating. The unique Teflon coatings gives an superb food release while the high carbon VG10 provides an tough and long listing edge. Comes with a K&S octagonal ebony handle.

Takayuki is the leading Japanese kithcen knife manufacturer based in Sakai, Osaka. With more than 600 years of knife making history, Sakai knife makers collectively produce most of the professional kitchen knives in Japan.

 

Measurements 

210 mm 240 mm
Weight 153 g 204 g
Total Length 363 mm 398 mm
Tip to Heel Length 215 mm 244 mm
Blade Height at Heel 46.6 mm 52 mm
Width of Spine Above Heel 2.1 mm 2.1 mm
Width of Spine at Middle of Blade  2.1 mm 2.0 mm
Width of Spine at about 2cm from tip 1.1 mm 1.1 mm

 

Steel type: VG10 core with stainless cladding

Hardness (HRC): 60-61

Handle Design: Octagonal wenge wood handle with black ferrule

 

Maintenance:


 


 

Size

  • 210mm
  • 240mm
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