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Full-length profile of Sakai Takayuki Gyuto 210mm Japanese chef knife
  • Full-length profile of Sakai Takayuki Gyuto 210mm Japanese chef knife
  • Close-up of Gyuto blade showing stainless nashiji cladding and polished VG-10 core with the Sakai Takayuki makers mark stamped on the side
  • Detail of pear skin nashiji finish on the Sakai Takayuki Gyuto blade
  • Close-up showing the sharp VG-10 core edge, choil, and the pinch grip section of the Gyuto knife’s hybrid octagonal ebony handle
  • Close-up of Gyuto choil showing blade craftsmanship, geometry, and VG-10 core
  • Balanced weight handling of Gyuto for professional kitchen use
  • Precision tip of Sakai Takayuki Gyuto 210mm for delicate slicing
  • Close-up of Gyuto edge sharpness and nashiji stainless cladding
  • Close-up of Gyuto texture showing blade craftsmanship and food release
  • Sakai Takayuki Gyuto 210mm VG-10 stainless nashiji blade
  • Full-length profile of Sakai Takayuki Gyuto 210mm Japanese chef knife
  • Close-up of Gyuto blade showing stainless nashiji cladding and polished VG-10 core with the Sakai Takayuki makers mark stamped on the side
  • Detail of pear skin nashiji finish on the Sakai Takayuki Gyuto blade
  • Close-up showing the sharp VG-10 core edge, choil, and the pinch grip section of the Gyuto knife’s hybrid octagonal ebony handle
  • Close-up of Gyuto choil showing blade craftsmanship, geometry, and VG-10 core
  • Balanced weight handling of Gyuto for professional kitchen use
  • Precision tip of Sakai Takayuki Gyuto 210mm for delicate slicing
  • Close-up of Gyuto edge sharpness and nashiji stainless cladding
  • Close-up of Gyuto texture showing blade craftsmanship and food release
  • Sakai Takayuki Gyuto 210mm VG-10 stainless nashiji blade
Sakai Takayuki Gyuto VG-10 Stainless Nashiji 210mm // Japanese Chef Knife

Sakai Takayuki Gyuto VG-10 Stainless Nashiji 210mm // Japanese Chef Knife

$168.00 USD
Shipping calculated at checkout.

The Sakai Takayuki Gyuto 210mm VG-10 Stainless Nashiji is a professional Japanese chef knife designed for precision, versatility, and elegance. As the Japanese adaptation of the Western chef’s knife, the Gyuto excels at slicing meats, fish, vegetables, and fruits with exceptional control. Its pointed tip enables delicate, precise cuts, while the flat heel is ideal for rock chopping and push-cutting techniques.

Lighter and thinner than Western chef knives, the forward balance point enhances agility, making it perfect for repetitive prep tasks and intricate slicing. Crafted using San Mai construction, this Gyuto features a VG-10 stainless steel coreclad with nashiji (pear skin) stainless steel, combining durability, corrosion resistance, and excellent edge retention.

The hybrid octagonal ebony handle is designed for comfort and stability, octagonal near the blade and tapering to a rounded base, allowing secure handling during extended use. The blade’s nashiji finish enhances food release, while the polished VG-10 core adds a striking visual contrast.

  • Shape: Gyuto

  • Blade Length: 210mm

  • Blade Height: 45.5mm

  • Blade Thickness: 2mm

  • Weight: 164.3g

  • Blade Construction: San Mai

  • Cladding: Stainless Nashiji

  • Steel Type: VG-10

  • Rockwell Hardness: 61 HRC

  • Handle: Hybrid Octagonal Ebony

  • Made in: Sakai City, Osaka, Japan

  • Brand: Sakai Takayuki

VG-10 Stainless Steel Composition:

  • Carbon: 0.95–1.05%

  • Chromium: 14–15%

  • Molybdenum: 0.9–1.2%

  • Vanadium: 0.10–0.20%

  • Manganese: 0.40–0.50%

  • Silicon: 0.30%

  • Nickel: 0.20%

This combination provides long-lasting sharpness, corrosion resistance, and durability, making the Sakai Takayuki Gyuto 210mm ideal for professional chefs, serious home cooks, and knife enthusiasts seeking high-performance Japanese kitchen knives.

Key Features

  • Professional Japanese Gyuto chef knife with VG-10 core

  • Stainless nashiji cladding for rust resistance and food release

  • Lightweight and balanced for precision slicing, chopping, and push-cutting

  • Hybrid octagonal ebony handle for secure and ergonomic grip

  • San Mai construction ensures strength, stability, and long-lasting sharpness

  • Ideal for meat, fish, vegetables, and fruits

  • Elegant pear skin (nashiji) finish with polished core for visual contrast

  • Made in Sakai City, Osaka, Japan

  • Suitable for professional chefs and home culinary enthusiasts

  • VG-10 steel offers excellent edge retention, corrosion resistance, and ease of maintenance