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Sakai Takayuki  |  SKU: SATA-GCSP-GY240

Sakai Takayuki Grand Chef SP Gyuto 240mm

$254.98 $299.95
Tax included Shipping calculated at checkout.
Detailed Specifications
Line To Be Added - Stainless clad
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 217 g        7.65 oz
Edge Length 240 mm   .9.45 inch
Heel Height 46 mm     .1.81 inch
Width @ Spine 2.3 mm     0.09 inch
Width @ Mid 2.1 mm     0.08 inch
Width @ 1cm from Tip 0.9 mm     0.04 inch
Steel Swedish Steel | Stainless
Blade Construction To Be Added
Hardness (HRC) 58 - 60
Surface Finish To Be Added
Handle Western Pakka Wood with Bolster
Best for
  • To Be Added
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    Discover the exceptional Sakai Takayuki Grand Chef SP Gyuto 240mm, a premium Japanese kitchen knife crafted for versatile, professional-level performance. This high-performance knife features a 240mm Swedish stainless steel blade with HRC 58–60 hardness, offering excellent edge retention and corrosion resistance.

    A standout feature of this Gyuto is the distinct “pit” (concave grind) on the front side of the blade, engineered to deliver outstanding food release. This specialized geometry helps ingredients fall away smoothly from the blade, significantly improving efficiency during slicing and chopping.

    The Gyuto profile excels in all-purpose tasks—slicing, chopping, mincing, and precision cuts—making it the workhorse of any kitchen. The blade measures approximately 240mm in edge length with a well-balanced height, providing excellent control and versatility. Crafted with a Western Pakka Wood handle with bolster, this Japanese kitchen knife ensures both comfort and durability during extended use.

    Featuring a slim spine—around 2.0mm at the heel tapering toward the tip—the blade is designed for refined handling and cutting performance. Despite its size, the Gyuto 240mm remains lightweight and exceptionally well-balanced.

    Experience the traditional craftsmanship of Sakai Takayuki in this highly versatile Japanese kitchen knife, blending modern Swedish steel technology with time-honored Japanese knife-making techniques.


    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. 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.

      Slide for more >>

    • Steel: Swedish Steel

      Swedish steel is a broad term used for a few different types of steel manufacturerd by two major Swedish steel companies: Sandivk and Uddeholm. For some unknown reason, the Japanese knife makers seem to settled for just using the term "Swdish Steel" rather than publishing their specifics however the following steel are often used in knife making:
      Uddeholm: AEB-L
      Sandvik: 12C27, 14C28, 19C27
      These steel types have similar carbon content (0.6-0.7) and are generally treated to around HRC 59-60.

      Manufacturer:

      • Sandivk, Sweden
      • Uddeholm, Sweden

      Nature: Stainless

      Hardness: 58- 60

      << Slide for more >>

    • Handle Specs

      Profile: Western with bolster

      Material:

      • Pakka Wood

      Western Pakka Wood handle is the common choice for entery level knives, in some cases, they will be made with bolster that is welded to the blade. The Pakka wood created by laminate wood with resin, creating a dense material that can have layers of different color. Compared with natural timber, this engineered wood is harder and absorb less water, in addition, the low cost of production makes it ideal of grip of entry level knife.

      << Slide for more

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