Gyuto 225 mm, SAKAI TAKAYUKI Itsuo Doi Homura Guren Gyuto
For those who want one knife for most things: meat, fish and vegetables.
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Description
This handmade Japanese chef's knife is made by the smith Itsuo Doi in Sakai, Japan. The blade is Aogami #2 steel, known for its sharpness and durability. It has a kurouchi tsuchime finish that looks good and improves cutting. The handle is burnt oak with urushi lacquer, and each knife is engraved with Doi's signature.
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 TakayukiSpecifications
- Knife type
- Gyuto (chef's knife)
- Region
- Sakai, Osaka
- Blade length
- 225 mm
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- 1187
- Weight
- 228 g
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.
About the steel: Blue #2 (Aogami #2)
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.
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