Sakai Takayuki Kurokage VG10 Gyuto 210 mm tomatosharp

Gyuto 210 mm, SAKAI TAKAYUKI Kurokage VG10 Gyuto

Name: Gyuto 210 mm, SAKAI TAKAYUKI Kurokage VG10 Gyuto
Brand: Sakai Takayuki
SKU: ST7493
Price: 3315.0 NOK
Availability: OutOfStock
Rating: 5.0 (1 reviews)

3 315,-

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

Out of stock

Hear when it is back. Read why Japanese knives are so often sold out, and how to get hold of them.

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,-

Description

The Sakai Takayuki Kurokage series has a black finish and good balance. The hammered blade with a Teflon coating reduces friction and stops food sticking while you cut, which makes it well suited to sushi, for example.

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
Handle: Wenge with buffalo horn
Edge: 50/50
Right-/left-handed: Both
Item number (SKU): ST7493
Weight: 154 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.

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

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