Subscribe to our news letter and enjoy $10 off!

Our St. Peters showroom is open Monday to Friday from 10:00 AM to 4:30 PM. No bookings are required.

Sakai Takayuki  |  SKU: ST-VGDM33-GY210BLSP

Sakai Takayuki VG10 33 Layer Damascus Gyuto 210mm Blue Handle Special

$259.95 $279.95

Add a saya and receive $20 bundle discount!

Detailed Specifications
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 192 g        6.77 oz
Edge Length 210 mm   .8.27 inch
Heel Height 47 mm     .1.85 inch
Width @ Spine 2.1 mm     0.08 inch
Width @ Mid 2.1 mm     0.08 inch
Width @ 1cm from Tip 0.7 mm     0.03 inch
Steel VG10 | Stainless
Hardness (HRC) 59 - 61
Handle
  • Free shipping for knives over AU$200 Australia wide.
  • World-wide shipping via DHL Express, 3 to 5 days.



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: VG10

    Takefu VG10, is a high-end stainless steel celebrated for its exceptional edge retention and sharpness. It is a popular choice among Japanese kitchen knife makers and widely used in various types of knives, including kitchen knives, folders, and fixed blades.

    VG10 achieves a hardness of around 60-61 HRC, with some makers pushing it to 62 HRC, ensuring good edge holding and stain resistance. The steel's composition includes 15% chromium (Cr) for corrosion resistance, 1% molybdenum (Mo), and 1.5% cobalt (Co) for matrix strengthening, leading to high hardness and durability. The addition of vanadium (V) refines its microstructure and, along with Cr and Mo, produces hard carbides that enhance wear resistance. VG10 is easy to sharpen, has good machinability, and supports secondary hardening with high-temperature tempering, making it suitable for blades that may undergo surface coating treatments up to about 450℃. Its well-rounded attributes make VG10 steel highly versatile, performing excellently in a range of applications from kitchen and general-purpose knives to machine blades.

    Manufacturer:

    • Takefu Special Steel, Japan

    Nature: Stainless

    Hardness: 59- 61

    << Slide for more >>

  • Construction:

    << Slide for more >>

  • Finish:

    << Slide for more >>

  • Handle Specs

    Profile:

    Material:

    << Slide for more

Sakai Takayuki

Sakai Takayuki VG10 33 Layer Damascus Gyuto 210mm Blue Handle Special

$259.95 $279.95

Discover the exquisite craftsmanship of the Sakai Takayuki VG10 33-Layer Damascus Gyuto 210mm, a premium Japanese kitchen knife designed for precision and versatility. The 210mm blade is forged from VG10 steel, renowned for its excellent sharpness, edge retention, and corrosion resistance, making it perfect for various kitchen tasks, from slicing to chopping.

The blade is beautifully constructed with 33 layers of Damascus steel, giving it both strength and a stunning, unique pattern. The blue handle adds a touch of elegance and is ergonomically designed to provide comfort and control during use. Each Sakai Takayuki knife is handcrafted by skilled artisans, blending centuries-old Japanese craftsmanship with modern techniques for superior performance.

Elevate your cooking experience with the Sakai Takayuki VG10 33-Layer Damascus Gyuto, available at Knives and Stones, Sydney. We offer price match and in-store test cuts.

Features:

View product