Sakai Takayuki Kurokage Gyuto 240mm - Dark Carbon FibreSakai Takayuki Kurokage Gyuto 240mm - Dark Carbon FibreSakai Takayuki Kurokage Gyuto 240mm - Dark Carbon FibreSakai Takayuki Kurokage Gyuto 240mm - Dark Carbon FibreSakai Takayuki Kurokage Gyuto 240mm - Dark Carbon FibreSakai Takayuki Kurokage Gyuto 240mm - Dark Carbon Fibre
Sakai Takayuki Kurokage Gyuto 240mm - Dark Carbon Fibre
Sakai Takayuki Kurokage Gyuto 240mm - Dark Carbon Fibre
Sakai Takayuki Kurokage Gyuto 240mm - Dark Carbon Fibre
Sakai Takayuki Kurokage Gyuto 240mm - Dark Carbon Fibre
Sakai Takayuki Kurokage Gyuto 240mm - Dark Carbon Fibre
Sakai Takayuki Kurokage Gyuto 240mm - Dark Carbon Fibre
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Sakai Takayuki Kurokage Gyuto 240mm - Dark Carbon Fibre

$349.00 AUD
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Sakai Takayuki Kurokage Gyuto 240mm - Dark Carbon Fibre
$349.00 AUD
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Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
VG10 Core, Fluorine Resin Non Stick Coated Stainless Clad
Hardness
61 HRC
54 Soft 67 Hard
Maintenance
Low, set and forget
1 / 5
How to care for this steel
Style
Gyuto
Blade Material
VG10 Core, Fluorine Resin Non Stick Coated Stainless Clad
Handle Material
Octagon Carbon Fibre w/Black Horn
Bevel
Double Bevel
Edge Length
240mm
Overall Length
390mm
Spine Thickness Heel/Mid
2mm
Blade Height @ Heel
51mm
gWeight
210g

An In Depth Look

Blade Type
Blade Type

The Gyuto is the do-it-all, general purpose chef's knife. If you are looking for an all-rounder that can handle daily veg and protein prep and portioning, this is the one! A 210mm edge length is the most common, but try a 240mm if you prefer larger knives.

Steel Type
Steel Type Read

VG10 steel, a high-end Japanese stainless steel, is renowned for its superior edge retention and sharpness. Enriched with carbon and chromium, it offers excellent corrosion resistance. The addition of cobalt, molybdenum, and vanadium enhances its hardness and durability, making VG10 steel ideal for a great everyday workhorse knife steel.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Forged In Sakai·Brand

Sakai Takayuki

Sakai, Osaka
Sakai Takayuki

Operating out of Sakai since 1947.

Coordinates
34.6°N · 135.5°E
Signature
Classic Sakai knives, unique engraving
Steels
Ginsan
Manufactured in Sakai, Japan, Sakai Takayuki knives are world renowned for their quality, durability, and precision. Sakai has a rich history of knife making, with the crafting of samurai swords in this area dating back over 600 years. Today, it is estimated that approximately 90% of Japanese chef knives come from Sakai.Master craftsman Mr. Keijiro Doi oversees the operations, as does his son Itsuo Doi, Keido Sugihara, and Yukinori Oda.
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