Sakai Takayuki - Gyuto VG10 Stainless Nashij - 210mm

The Gyuto is the Japanese adaptation of the Western chef's knife, designed as a versatile, multi-purpose tool suitable for cutting meats, fish, vegetables, and fruits. Its pointed tip excels at precision cuts, while the flat heel supports techniques like rock chopping and tap chopping.

Lighter and thinner than Western chef's knives, the Gyuto's forward balance point enhances agility and precision. This makes it ideal for a variety of cutting techniques, including push and pull cuts, offering exceptional control and versatility in the kitchen

This Gyuto features a San Mai construction, with a stainless cladding and a VG-10 core. VG-10 is renowned for its ability to maintain a sharp edge and resist corrosion.

The blade showcases a nashiji (pear skin) finish, enhancing food release, while the polished core steel creates a striking contrast with the matte nashiji cladding. The knife is equipped with a hybrid octagonal ebony handle, which is octagonal near the blade and gently tapers to a rounded shape towards the base, providing a comfortable and secure grip.

-DESCRIPTION-

• Shape - Gyuto

• Blade length - 210mm

• Blade Height - 45.5mm

• Blade Thickness - 2mm

• Weight - 164.3g

• Blade Construction - San Mai

• Cladding - Stainless Nashiji

• Steel Type - VG-10

• Rockwell Hardness - 61 HRC

• Handle - Hybrid Octagonal Ebony

• Made in - Sakai City, Osaka, Japan

• Brand - Sakai Takayuki

VG-10 is a high-quality stainless steel widely used in Japanese kitchen knives, known for its excellent edge retention, sharpness, and corrosion resistance. Its typical composition is:

• Carbon: 0.95–1.05% (provides hardness and edge retention)

• Chromium: 14.0–15.0% (enhances corrosion resistance and wear resistance)

• Molybdenum: 0.9–1.2% (improves toughness and wear resistance)

• Vanadium: 0.10–0.20% (increases wear resistance and edge stability)

• Manganese: 0.40–0.50% (improves hardenability)

• Silicon: 0.30% (increases strength and hardness)

• Nickel: 0.20% (enhances toughness)

This combination gives VG-10 its ability to hold a sharp edge for a long time while being resistant to rust and corrosion, making it a popular choice for high-performance kitchen knives.