Sakai Takayuki | SKU: SATA_INOX_GY210WAH

Sakai Takayuki INOX Stainless Gyuto 210mm

$189.95

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St Peters —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	122 g 4.3 oz
Edge Length	214 mm .8.43 inch
Heel Height	47 mm .1.85 inch
Width @ Spine	2.3 mm 0.09 inch
Width @ Mid	1.8 mm 0.07 inch
Width @ 1cm from Tip	0.6 mm 0.02 inch
Steel	Inox \| Stainless
Hardness (HRC)	57 - 59
Handle	Ho Wood Octagonal

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

The Sakai Takayuki INOX Stainless Gyuto 210mm is a double-bevel Japanese chef's knife best fit for users seeking a stainless steel blade with moderate hardness and rust resistance. This general-purpose profile features an edge length of 214mm and weighs 122g, serving as a multi-purpose tool designed for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

Constructed from Inox stainless steel hardened to 57–59 HRC, this blade takes a sharp edge while remaining easy to sharpen and more forgiving than harder brittle steels. The stainless composition provides excellent resistance to rust and staining, suiting those who prefer less upkeep. Edge retention is moderate, excelling in everyday kitchen use where reliability and ease of care are prioritised over maximum retention.

This gyuto measures 47mm at the heel height with spine thicknesses of 2.3mm at the heel, 1.8mm at mid, and 0.6mm at the tip. The acute blade geometry typically supports a sharper edge angle of 15–18 degrees. Its flatter profile resembles a French chef's knife adapted for Japanese cutlery standards, offering practical balance and durability for professional or home kitchen tasks.

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

Profile: Gyuto

Chefs Knife
A Japanese chef's knife is known as a gyuto (牛刀ぎゅうとう） gyūtō), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.
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Steel: Inox

The Sakai Takayuki Inox line uses stainless steel (“Inox” from inoxydable) designed to offer a practical balance of performance, durability, and low maintenance. Typically hardened to around 57–59 HRC, it takes a sharp edge while remaining easy to sharpen and more forgiving than harder, brittle steels. The stainless composition gives excellent resistance to rust and staining, making it suitable for users who prefer less upkeep compared to traditional carbon steels. While edge retention is moderate and may not match high-end carbon or powder steels, the Inox line excels in everyday kitchen use, especially for home cooks and professionals wanting reliability and ease of care.
Manufacturer:
Nature: Stainless
Hardness: 57- 59
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Handle Specs
Profile: Octagonal WA
Material:
- Ho Wood
A ho wood octagonal handle is a traditional Japanese knife handle prized for its light weight, balance, and natural aesthetic. Crafted from ho wood (Japanese magnolia), the handle offers a smooth, comfortable grip that remains stable even during long periods of use. Its pale, subtly grained appearance complements the refined simplicity of Japanese blades.

The octagonal shape provides excellent control and ergonomics, allowing both right- and left-handed users to maintain a secure, precise hold. Unlike heavier Western handles, ho wood handles shift the knife’s balance point closer to the blade, enhancing agility and cutting precision.

Often paired with a water buffalo horn ferrule, the ho wood handle also resists humidity and minimizes cracking. Its understated elegance and functional design reflect the Japanese philosophy of harmony between tool and craftsman—making it a favored choice among professional chefs and knife enthusiasts who value tradition, comfort, and performance.
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