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Sakai Takayuki Sumire Gyuto 180mm Japanese chef knife
  • Sakai Takayuki Sumire Gyuto 180mm Japanese chef knife
  • VG-10 stainless steel blade on Sumire Gyuto. Perfect balance point shown on white background
  • Choil view showing blade grind and geometry.
  • Razor sharp edge detail of Sumire Gyuto stainless steel knife
  • Black pakka wood handle on Sakai Takayuki Gyuto. Shaped to be ergonomic and comfortable.
  • Sakai Takayuki knife made in Sakai City Japan. Full profile of the knife against a light grey background.
  • Sakai Takayuki Sumire Gyuto 180mm Japanese chef knife
  • VG-10 stainless steel blade on Sumire Gyuto. Perfect balance point shown on white background
  • Choil view showing blade grind and geometry.
  • Razor sharp edge detail of Sumire Gyuto stainless steel knife
  • Black pakka wood handle on Sakai Takayuki Gyuto. Shaped to be ergonomic and comfortable.
  • Sakai Takayuki knife made in Sakai City Japan. Full profile of the knife against a light grey background.
Sakai Takayuki Sumire Gyuto VG 10 // 180mm // Japanese Chef Knife

Sakai Takayuki Sumire Gyuto VG 10 // 180mm // Japanese Chef Knife

$95.00 USD
Shipping calculated at checkout.

The Gyuto is the Japanese version of the Western chef’s knife, designed as a versatile, multi-purpose kitchen knife perfect for slicing meats, fish, vegetables, and fruits. Its pointed tip allows for precise cuts, while the flat heel supports techniques such as rock chopping and tap chopping, making it a go-to tool for both professional chefs and home cooks.

Lighter and thinner than traditional Western chef’s knives, the Gyuto’s forward-balanced design enhances agility, control, and cutting precision. It excels at a variety of techniques, including push and pull cuts, ensuring smooth, effortless slicing through even the most delicate ingredients.

The Sakai Takayuki Sumire series is a premium collection of Japanese kitchen knives that blend expert craftsmanship with everyday practicality. Each knife features a VG‑10 stainless steel core, known for outstanding edge retention, corrosion resistance, and easy maintenance, making them dependable tools for daily cooking.

Designed for comfort and precision, every knife comes with a black pakka wood handle that ensures balance, stability, and ergonomic control. Whether slicing vegetables, chopping herbs, or preparing proteins, the Sumire knives allow for smooth, fluid movements and precise cutting, turning even complex prep tasks into effortless work.

Rooted in traditional Japanese forging techniques and crafted for modern kitchens, the Sumire series offers professional-level performance at an approachable price. Versatile, durable, and reliable, these knives are perfect for home cooks, culinary enthusiasts, and chefs seeking high-quality Japanese knives without the premium artisan cost.

Description:

  • Shape: Gyuto

  • Blade Length: 180mm

  • Blade Height: 44mm

  • Blade Thickness: 2mm

  • Weight: 118.1g

  • Blade Construction: San Mai

  • Cladding: Stainless

  • Steel Type: VG-10

  • Rockwell Hardness: 61–62 HRC

  • Handle: Black Pakka

  • Made In: Sakai City, Osaka, Japan

  • Brand: Sakai Takayuki

VG-10 is a high-quality stainless steel widely used in Japanese kitchen knives, known for its excellent edge retention, sharpness, and corrosion resistance. Its typical composition is:

  • Carbon: 0.95–1.05% (provides hardness and edge retention)

  • Chromium: 14.0–15.0% (enhances corrosion resistance and wear resistance)

  • Molybdenum: 0.9–1.2% (improves toughness and wear resistance)

  • Vanadium: 0.10–0.20% (increases wear resistance and edge stability)

  • Manganese: 0.40–0.50% (improves hardenability)

  • Silicon: 0.30% (increases strength and hardness)

  • Nickel: 0.20% (enhances toughness)

This combination gives VG-10 its ability to hold a sharp edge for a long time while being resistant to rust and corrosion, making it a popular choice for high-performance kitchen knives.

Key Features:

  • 180mm Gyuto blade for versatile kitchen prep

  • VG-10 high-carbon stainless steel core

  • Excellent edge retention and corrosion resistance

  • 61–62 HRC hardness for long-lasting sharpness

  • San Mai blade construction for durability and stability

  • Lightweight design reduces hand fatigue

  • Thin profile for smooth, effortless slicing

  • Ergonomic black pakka wood handle

  • Easy maintenance for daily cooking

  • Made in Sakai City, Japan

Recommended Uses:

  • Slicing vegetables and fruit

  • Chopping herbs and aromatics

  • Preparing meats and fish

  • Push cutting and pull cutting

  • Rock chopping techniques

  • Everyday home cooking

  • Culinary students and professionals