Sakai Takayuki Avalon Crest TUS Steel Santoku 180mm (7.1")
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Specifications
- Brand: Sakai Takayuki
- Style: Santoku Knife
- Blade Length: 180mm (7.1")
- Blade Steel: Takayuki TUS Steel
- Handle Material: Acrylic Resin with Stainless Bolster
- Hardness: 58-59 HRC
- Bevel Angle Ratio : 60/40
- Weight: 5.1 oz (143g)
- Cover: Not included
Blade & Handle
The Takayuki TUS steel is made from high-Carbon Japanese stainless steel, precisely heat-treated at controlled temperatures to achieve optimal hardness and edge retention. This process produces a fine, uniform microstructure that enhances sharpness and cutting precision. The steel offers an excellent balance between long edge life and ease of re-sharpening, providing outstanding performance and usability for both professionals and everyday users.
The distinctive handle is handcrafted from natural abalone shell, encased in a durable acrylic resin that resists water and heat. Each handle displays an iridescent play of ocean-inspired colors, making every knife a one-of-a-kind piece. Thoughtfully contoured for comfort and control, the handle offers a secure, ergonomic grip, ensuring perfect balance and effortless handling in everyday use.
Each knife is carefully finished by the craftsmen of Sakai Takayuki, so you can rest assured that the knife will perform right out of the box.
Gyuto (Chef's Knife)
The Gyuto (lit. Cow Sword) is an adaptation of the French chef knife profile for the Japanese market. While the name cow sword would imply that this knife is meant only for meat, its versatility is the same as a santoku, and it can be used as a general-purpose knife for any task. Many would consider a gyuto or chef's knife to be the one essential knife for any kitchen with all other knives being secondary. Compared to a German-style chef's knife, a gyuto will have a somewhat flatter profile: this profile lends itself well to push-cutting, which is common for Japanese chefs, as opposed to rock-chopping. Gyuto also tends to be thinner at the edge as well as the spine than most European chef's knives and as a result, has less lateral toughness, and care should be taken not to torque the blade while cutting to minimize the risk of chipping.
