Sakai Takayuki Grand Chef SP Type III Gyuto 210mm (8.2") Ocean-Blue Stabilized Hybrid Resin Handle
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Specifications
- Brand: Sakai Takayuki
- Style: Gyuto Chef Knife
- Blade Length: 210mm (8.2")
- Blade Steel: Swedish BOHLER N685
- Handle Material: Stabilized Hybrid Resin with Stainless Bolster
- Hardness: 60-61 HRC
- Bevel Angle Ratio : 60/40
- Weight: 5.8 oz (163g)
- Cover: Not included
Blade & Handle
The Sakai Takayuki Grand Chef SP Type III Knife Series features blades forged from a special alloy steel produced by Böhler-Uddeholm for exceptional sharpness and balance, combined with a handcrafted color-stabilized hybrid resin handle and a polished stainless bolster.
The handle combines elegance, durability, and balance. Its smooth contours offer a comfortable, secure grip for effortless cutting.
Böhler-Uddeholm, a world leader in precision rolled steel manufacturing since 1670, is renowned for producing steels with exceptionally low impurities. Using high-quality iron ore with minimal phosphorus and sulfur, their steel offers high carbon content, outstanding rust resistance, and superior edge retention, making it one of the finest materials available for professional-grade knives.
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.
