Kokkekniv 210 mm, SAKAI TAKAYUKI Sumire VG10 Gyuto tomatosharp

Gyuto 210 mm, SAKAI TAKAYUKI Sumire VG10 Gyuto

Name: Gyuto 210 mm, SAKAI TAKAYUKI Sumire VG10 Gyuto
Brand: Sakai Takayuki
SKU: ST7250
Price: 1690.0 NOK
Availability: InStock
Rating: 5.0 (1 reviews)

1 690,-

For those who want one knife for most things: meat, fish and vegetables.

In stock

Delivery in 1–3 working days in Norway
Free delivery in Norway over 2 500,-
30-day returns
Specialist shop with its own sharpening workshop

Goes with the knife

Maintenance kit, keep the knife sharp

990,-

1 189,-

Cutting board 40×30 cm, TOMATOSHARP End grain ash

1 290,-

10Good Complete Sharpening Kit

2 190,-

2 990,-

Knife case, SHINOGI Case 15-25

4 990,-

Gyuto 210 mm, SAKAI TAKAYUKI Sumire VG10 Gyuto

1 690,-

Description

This Japanese chef's knife from Sakai Takayuki combines traditional craft with modern technology. The blade in VG10 stainless steel gives very good sharpness and durability, a versatile knife for the whole kitchen.

Made by

Sakai Takayuki · Sakai, Osaka

Sakai Takayuki is Sakai's best-known knife brand, made by Aoki Hamono in a city that has forged knives for 600 years.

All knives from Sakai Takayuki

Specifications

Knife type: Gyuto (chef's knife)
Region: Sakai, Osaka
Steel: VG10, stainless steel
Blade length: 210 mm
Edge: 50/50
Right-/left-handed: Both
Item number (SKU): ST7250

About the knife type: Gyuto (chef's knife)

A gyuto is a Japanese chef's knife for all everyday kitchen work. It is similar to a Western chef's knife, but is often lighter with a thinner blade.

The profile is long and even with a pointed tip. It slices, chops and minces fish, meat and vegetables. The length lets you slice in a single cut and keep the fibres intact.

See all knife types

About the steel: VG10

An advanced stainless steel known for sharpness, durability and good rust protection. Widely used in Japanese knives. Needs little maintenance and stays sharp for a long time. A safe choice for home cooks and professionals alike.

Care: easy care

See the difference between the steels

Care and maintenance

Wash by hand in warm water, and dry it straight away.

Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.

See how to care for the knife · How to sharpen it yourself

See all knives

Similar knives

Recommended for the home cook

TSUNEHISA A10 Damascus Gyuto 210 mm tomatosharp

Gyuto · 210 mm TSUNEHISA A10 Damascus Gyuto

2 390,-

Only 1 left

Kokkekniv 210 mm, SAKAI TAKAYUKI TUS Gyuto tomatosharp

Gyuto · 210 mm SAKAI TAKAYUKI TUS Gyuto

1 490,-

In stock

HADO Shiosai Stabilized Wood K-Gyuto 210 mm tomatosharp

Gyuto · 210 mm HADO Shiosai Stabilized Wood K-Gyuto

4 790,-

In stock

Knife ENJIKI Zanpa SG2 Gyuto 210 mm

9 290,-

Only 1 left

Customer Reviews

Overall rating: 5.0 / 5 from 1 reviews.

Ble "forelsket" i japanske kniver da jeg kjøpte et sett på 5 den dagen jeg gikk av med pensjon etter nyttår i 2016. Har supplert med div. slipeutstyr opp gjennom årene, men etter å ha kommet over butikken deres ved en tilfeldig spasertur gjennom den gamle trikkestallen da jeg var langtidspasient på St. Olavs i februar, og gikk knivslipe-kurset deres, har ønsket om nye kniver vokst frem. Er 100% fornøyd med de to knivene jeg nylig kjøpte, og med skjærefjølene jeg kjøpte tidligere i sommer.

Geir S. 5/5 Verified October 15, 2026

Kokkekniv 210 mm, SAKAI TAKAYUKI Sumire VG10 Gyuto

Store owner replied: Tusen Takk!!! Veldig godt å høre at du er så fornøyd med både kniver og skjærefjøler. Håper du får veldig godt nytte av de på kjøkkenet!

October 22, 2026

Words from our customers

4.9/5

(548)

All reviews