Sakai Takayuki have a long and distinguished history of producing truly excellent knives using expertise that has been passed down generations. This gyuto is part of the Aoniko range and is ground asymmetrically.
SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile.
STEEL: Aogami (blue paper) 2 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. The steel has then been hardened to 62-63 rockwell and wrapped in stainless steel to further ease maintenance. This knife is mono-construction and made from a single piece of steel.
HANDLE: Western shaped pakka wood handle
LENGTH: 210mm and 240mm
MAKER: Sakai Takayuki
BEST FOR: One knife for everything.
SAUNDERS SAYS: "A dependable, no-nonsense knife that has great edge retention. Classic and classy."