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Sakai Takayuki Homura Guren Blue 2 Gyuto 225mm

$515.00 USD $463.00 USD
Specifications
Style: Gyuto
Blade Length: 210mm
Overall Length: 375mm
Weight: 235g
Blade Height @ Front: 56mm
Bevel: Double
Spine Thickness @ Heel: 3mm
Blade Material: Blue 2 Core, Soft Iron Tsuchime Clad
Handle Material: Burnt Oak

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Blade Type

The Gyuto is the general purpose chef knife to suit many tasks, including cutting larger meats and vegetables. It is the most commonly found knife type in many professional kitchens around the world.

Steel Type

Japanese Blue Steel #2, or "Aogami" #2, is a revered high-carbon steel alloyed with low amounts of chromium and tungsten. It strikes an excellent balance between durability, edge retention, and ease of sharpening. Slightly more ductile than Blue #1, it's widely used in crafting traditional Japanese knives, beloved by chefs for its resilience and sharpness, albeit is slightly softer than Blue 1.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Sakai Takayuki

Manufactured in Sakai, Japan, Sakai Takayuki knives are world-renowned for their quality, durability, and precision. Sakai has a rich history of knife making, with the crafting of samurai swords in this area dating back over 600 years. Itsuo Doi is a famed blacksmith in the area with a cult following, and it's easy to see why.

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Knife Care

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.

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