Single Bevel Gyuto knife, Shirogami 2 Carbon steel, Polished finish, Tokujo range - Sakai Takayuki
Sakai Takayuki have a long and distinguished history of producing truly excellent knives using expertise that has been passed down generations.
SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword. This version is single sided making it only suitable for right handers.
STEEL: Shirogami (white) 2 steel. It is a reactive carbon steel which is easy to sharpen and holds an edge well. This steel is often chosen for traditional-style Japanese knives. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use.
FINISH: Migaki or polished finish.
HANDLE: D shaped magnolia handle with black buffalo horn ferule
BLADE LENGTH: 210mm or 240mm
RANGE: Tokujo
MAKER: Sakai Takayuki
Sakai Takayuki have a long and distinguished history of producing truly excellent knives using expertise that has been passed down generations.
SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword. This version is single sided making it only suitable for right handers.
STEEL: Shirogami (white) 2 steel. It is a reactive carbon steel which is easy to sharpen and holds an edge well. This steel is often chosen for traditional-style Japanese knives. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use.
FINISH: Migaki or polished finish.
HANDLE: D shaped magnolia handle with black buffalo horn ferule
BLADE LENGTH: 210mm or 240mm
RANGE: Tokujo
MAKER: Sakai Takayuki
Original: $456.14
-70%$456.14
$136.84Description
Sakai Takayuki have a long and distinguished history of producing truly excellent knives using expertise that has been passed down generations.
SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword. This version is single sided making it only suitable for right handers.
STEEL: Shirogami (white) 2 steel. It is a reactive carbon steel which is easy to sharpen and holds an edge well. This steel is often chosen for traditional-style Japanese knives. Due to the non stainless nature of this steel care must be taken to dry the knives properly after use.
FINISH: Migaki or polished finish.
HANDLE: D shaped magnolia handle with black buffalo horn ferule
BLADE LENGTH: 210mm or 240mm
RANGE: Tokujo
MAKER: Sakai Takayuki
