Sakai Takayuki
Sakai Takayuki "Grand Chef SP Type 2" N690 Swedish Steel Gyuto
$391.30
$559.00
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The Sakai Takayuki "Grand Chef SP Type 2" Gyuto boasts 61-62 HRC hardness and a durable Swedish steel blade. Featuring a hand-carved handle plate by Mr. Katsuo Iura, Desert Ironwood handle, and a dimple design on the blade for non-sticking, this is the capstone of the "Grand Chef" series.
Spec:
- Origin (Made in): Sakai, Japan
- Brand: Sakai Takayuki
- Model No.: 10912 / 10913 / 10914
- Knife Type: Gyuto
- Blade
- Construction: Monosteel (Stamped)
- Grind: Double-edged Blade (50/50 Grind)
- Steel Type: N690 Swedish Steel made by Bohler-Uddeholm
- Hardness: 61-62 HRC
- Hand-sharpened
- Blade Finish
- Dimple
- Blade Length: 210mm (8.3") / 240mm (9.4")
- Blade Height (at heel): 45mm / 46mm
- Spine Thickness
- Above heel: 2.2mm / 2.2mm
- Middle: 1.9mm / 2.0mm
- Handle
- Shape: Western shaped
- Material: Desert Ironwood, with hand-carved decorations on handle plate
- Bolster: Stainless Steel
- Length: 120mm / 125mm
- Overall Length: 326mm / 366mm
- Weight: 175g (6.17oz) / 212g (7.47oz)
- Mark: "BÖHLER-UDDEHOLM SWEDISH STEEL"; "Grand Chef TAKAYUKI"; "MADE IN JAPAN"
About Sakai Takayuki 堺 孝行
Sakai Takayuki is Sakai's top knife maker and artisan workshop. Japan's Sakai region has a knife making history of 600 years. Among these knife makers, Sakai Takayuki is a representative of Sakai's long history of making blades. The quality of the finish and details of the forging technique are handed down over generations of fine craftsmen. Today Sakai Takayuki is sold to over 100 countries around the world. Their uncompromising knife making passion has attracted passionate customers beyond the border of Japan.
Care:
Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.
Cutting Surface:
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
Sharpening:
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.