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Sakai Takayuki  |  SKU: SATA_TUS_GY240

Sakai Takayuki TUS Gyuto 240mm

$159.98 $199.95
Tax included Shipping calculated at checkout.
Detailed Specifications
Line To Be Added - Stainless clad
Profile Gyuto / Chefs Knife
Weight 177 g        6.24 oz
Edge Length 237 mm   .9.33 inch
Heel Height 46 mm     .1.81 inch
Width @ Spine 2.0 mm     0.08 inch
Width @ Mid 1.6 mm     0.06 inch
Width @ 1cm from Tip 0.8 mm     0.03 inch
Steel Inox | Stainless
Blade Construction To Be Added
Hardness (HRC) 57 - 59
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 TUS Gyuto 240mm, a premium Japanese kitchen knife crafted for professional chefs and cooking enthusiasts. This 240mm Gyuto (Japanese chef's knife) features advanced TUS stainless steel construction, providing excellent edge retention and corrosion resistance while maintaining the traditional sharpness Japanese kitchen knives are famous for. With precise measurements including a 237mm edge length, 46mm blade height, and tapered spine thickness from 2.0mm at the heel to 0.8mm at the tip, this Japanese kitchen knife offers perfect balance and cutting performance. The Western-style Pakka wood handle with bolster ensures comfortable grip and control during extended use. Experience the perfect blend of traditional Japanese craftsmanship and modern steel technology in this versatile Japanese kitchen knife designed for all your culinary tasks from slicing vegetables to preparing meats.

    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.

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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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