Sakai Takayuki Gyuto Japanese Chef Knife 210mm (8.3") / 240mm (9.4") Damascus 33 Layer Japanese Handle Size:210 mm This requires an unparalleled level

This requires an unparalleled level of skill and craftsmanship

Blade Material: Shirogami #1 (White Steel #1) Carbon SteelBlade Length: 165 mm (6

The Sakai Takayuki 190mm Kengata Gyuto is a specialized fusion of the traditional chef's knife and the aggressive geometry of a Japanese sword (Kengata)

Feature Details Blade Steel Coreless Damascus (VG10 & VG2 Layered Throughout) Blade Shape Kengata (Sword-Tip / Kiritsuke Style) Hardness (HRC) 61-62 Rockwell Scale Hand Orientation Ambidextrous (Symmetrical 50/50 Double Bevel) Handle Material Black Canvas-Micarta (Full Tang) Blade Length 190 mm (7

They design their knives with high carbon steel such as Aogami Super (Blue Super Steel)

Sakai Takayuki Gyuto Japanese Chef Knife 210mm (8.3") / 240mm (9.4") Damascus 33 Layer Japanese Handle Size:210 mm This requires an unparalleled levelIdeal for: Chopping, slicing, disjointing, dicing, and julienning. Useful on food types: Medium to large proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce. Gyuto (Chef's Knife) Blade Material: Damascus 33 Layer VG 10 Stainless Steel core Blade Length: 210mm (8. 3") 240mm (9. 4") Edge Type: Double Bevel Handle Type: Japanese Style, Mahogany and Japanese Keyaki (Zelkova) Weight: 136 175 g Blade Width: 45 50 mm Blade