Sakai Takayuki Kurokage VG10 Gyuto 210/240mm
$309.95
Sakai Takayuki Kurokage VG10 Gyuto 210/240mm, Japanese chef’s knife
This gyuto is an all-round chef’s knife for slicing, dicing and rock-chopping across vegetables, meat and fish. The blade is a practical everyday length. Forged by Sakai Takayuki Kurokage, it pairs hard, keen Japanese steel with the thin grind and balance that let the blade glide through food with less resistance. The stainless steel keeps it easy to look after from day to day.
Sakai Takayuki Kurokage gyuto specifications
| Maker | Sakai Takayuki Kurokage |
|---|---|
| Knife type | Gyuto (Japanese chef’s knife) |
| Blade length | 240 mm |
| Steel | VG10 stainless steel |
| Bevel | Double bevel |
| Best for | Everyday all-round prep |
Care and everyday use
It is at its best for everyday all-round prep. The stainless steel keeps maintenance low: hand wash and dry the blade after use, keep it off bone and frozen food, and touch up the edge on a whetstone when it starts to slow. There is no need to oil the blade, which makes it a forgiving choice for everyday cooking.
Buy this gyuto at Knives and Stones
This gyuto ships fast across the United States at $309.95, packed with care to arrive ready to use. Every knife here is chosen for how it cuts and the quality of its making, not to fill a catalogue. Browse the full range of Japanese gyuto knives, or explore more Japanese chef knives, whetstones and kitchenware across the Knives and Stones store.
by Chris D.
Scary sharp out of the box. Glides through onions and tomatoes with zero effort.
by Ryan K.
Solid buy. Sharp, light and nimble. Would happily buy from Knives and Stones again.
by Eric T.
Lovely knife and a joy to use. A little more blade care than my stainless knives but worth it.
by Sarah L.
Great gyuto. Took a light touch-up on the stones to get it exactly how I like it, then flawless.