Sakai Takayuki | SKU: SATA_INOX_GY210

Sakai Takayuki INOX Stainless Gyuto 210mm with Western Handle

$179.95

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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	180 g 6.35 oz
Edge Length	213 mm .8.39 inch
Heel Height	46 mm .1.81 inch
Width @ Spine	1.8 mm 0.07 inch
Width @ Mid	1.5 mm 0.06 inch
Width @ 1cm from Tip	0.6 mm 0.02 inch
Steel	Inox \| Stainless
Hardness (HRC)	57 - 59
Handle	Western Pakka Wood with Bolster

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 with Western Handle is a double-bevel Japanese chef's knife best fit for users seeking a stainless steel general-purpose blade with moderate hardness. This 210mm gyuto features Inox stainless steel hardened to 57–59 HRC, offering rust resistance and easier sharpening characteristics suited to daily kitchen tasks including mincing, slicing, and chopping vegetables or meat.

The blade measures 213mm in edge length with a heel height of 46mm and spine thickness tapering from 1.8mm at the heel to 0.6mm at the tip. Weighing 180g, this knife pairs its stainless construction with a Western handle for users preferring this grip style. The Inox steel composition provides a practical balance of durability and maintenance requirements, taking a sharp edge while remaining more forgiving than harder brittle steels. As a multi-purpose profile, it performs across differing kitchen tasks rather than specialising in one particular cutting application, making it suitable for both home cooks and professionals wanting reliable stainless performance.

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: 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.
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