- Description
- Specifications
- Use & Care
Sakai Takayuki Kurokage
Sakai Takayuki’s sleek looking Kurokage line features hammered stainless VG-10 steel blades and a black Teflon coating for exceptional food release. Hand sharpened and finished with a beautiful Wenge, African Hardwood wa-handles and buffalo horn bolsters. These knives are well balanced and hold an excellent edge.
Why we love them: Beautiful aesthetic, great cutting feel and holds a great edge.
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 | Wenge |
| Blade length | 240 mm (9.4") |
| Thickness at spine | 2.2 mm |
| Thickness at tip | 0.7 mm |
| Hardness (Rockwell scale) | 60 |
| Bevel / Edge | 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
Description
Sakai Takayuki Kurokage
Sakai Takayuki’s sleek looking Kurokage line features hammered stainless VG-10 steel blades and a black Teflon coating for exceptional food release. Hand sharpened and finished with a beautiful Wenge, African Hardwood wa-handles and buffalo horn bolsters. These knives are well balanced and hold an excellent edge.
Why we love them: Beautiful aesthetic, great cutting feel and holds a great edge.
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’.
Specifications
| Handle material | Wenge |
| Blade length | 240 mm (9.4") |
| Thickness at spine | 2.2 mm |
| Thickness at tip | 0.7 mm |
| Hardness (Rockwell scale) | 60 |
| Bevel / Edge | 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