Sakai Takayuki Stag Sugihara Damascus Gyutou 240mm (9.4")
Sakai Takayuki Stag Sugihara Damascus Gyutou 240mm (9.4")
Sakai Takayuki Stag Sugihara Damascus Gyutou 240mm (9.4")
Sakai Takayuki Stag Sugihara Damascus Gyutou 240mm (9.4")
Sakai Takayuki Stag Sugihara Damascus Gyutou 240mm (9.4")

Sakai Takayuki

Sakai Takayuki Stag Sugihara Damascus Gyutou 240mm (9.4")

$335.00
+

Description

This limited production line is crafted out of a 33 layer VG10 damascus steel. These knives have a seriously sharp edge, excellent edge retention and a light center balanced feel. The beautiful handles on these knives are hand crafted out of stag antler and each knife is hand sharpened to ensure maximum sharpness out of the box. 

Each knife includes a magnolia knife sheath.

About this shape

Gyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.

Handle material Stag Antler
Blade length 9.4" (240 mm)
Thickness at spine 1.7 mm
Thickness at tip 0.7 mm
Hardness (Rockwell scale) 60
Edge / Bevel Double (50/50)
  • Handwash in warm water and towel dry
  • Do not cut frozen foods
  • Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives

Specifications

Handle material Stag Antler
Blade length 9.4" (240 mm)
Thickness at spine 1.7 mm
Thickness at tip 0.7 mm
Hardness (Rockwell scale) 60
Edge / Bevel Double (50/50)

Use & Care

  • Handwash in warm water and towel dry
  • Do not cut frozen foods
  • Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives