Chef's knife/Gyuto 210 mm Sakai Takayuki® Ginga

Product detailed description

Sakai Takayuki® Ginga universal chef's knife

The gyuto/chef's knife is ideal for versatile use. Thanks to the fact that the back of the knife and the blade taper to a point, it has the ideal shape for every type of cutting. It is suitable for portioning meat, cutting fish, slicing, cleaning meat and fish, fruit and vegetables. The raised tip also allows you to rock-cut herbs or nuts. The name "Gyuto" literally means "meat cutter," which indicates its original purpose, but today this knife is valued for its ability to handle a wide range of kitchen tasks.

The SAKAI TAKAYUKI Ginga (Galaxy) series represents the pinnacle of Japanese knife craftsmanship in a modern, luxurious design. These knives immediately catch the eye with their perfectly polished, mirror-finished blades made of 69-layer Damascus stainless steel with a core of the top-quality ZA-18 alloy developed by Aichi Steel Co.

Premium ZA-18 steel – extreme performance without compromise

The ZA-18 steel core is hardened to a hardness of 61–63 HRC, ensuring exceptional sharpness, long edge retention, and high wear resistance. Compared to commonly used VG10, it contains a higher proportion of carbon, chromium, tungsten, and cobalt, offering even better abrasion resistance and performance in professional use.

The blade is ground to a Hamaguri (convex grind) shape, which promotes smooth passage through the material and minimizes cutting resistance. Each knife is hand-sharpened to ensure it is ready for immediate use. Precise workmanship guarantees easy maintenance and long-lasting sharpness, which can be easily restored by sharpening on water stones.

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Luxurious handle for professional control

The knives are fitted with a semi-circular octagonal handle made of exotic Wenge wood, complemented by genuine buffalo horn. The combination of dark brown-black wood grain and natural horn fittings underlines the exclusive character of the series while ensuring perfect ergonomics and balance.

Luxurious packaging – the ideal gift

Each knife is carefully stored in a cardboard gift box. The combination of top-quality workmanship, exclusive materials, and precise presentation makes this series the ideal gift for any lover of perfect knives.

Hamaguri (convex grind) – how is it different from a regular grind?

Hamaguri is a special type of grind where the blade is slightly convex, rather than flat as in a classic "V" grind. What is the difference in practice?

Standard V grind

• flat surfaces converging at the edge • easier to manufacture and sharpen • may have greater resistance when cutting

Hamaguri grind

• gently rounded, convex surfaces • smoother and more fluid passage through the material • less friction when cutting • stronger and more stable edge

What does this mean for you?

A knife with a hamaguri grind cuts more gently, more smoothly, and with less resistance. Thanks to greater support for the material behind the blade, it is also more resistant to chipping.

That is why this type of grind is used primarily in premium Japanese knives designed for demanding chefs.

Knife parameters:

Recommendations and maintenance

Sharpening a kitchen knife

we recommend the use of diamond and water grinding stones for the knife edge. If you are not 100% sure of your skills and abilities, please contact us. We will sharpen your knives individually according to your wishes. We also regularly organize knife sharpening courses. Alternatively, look for a professional grinder in your area. Damage that could result from unprofessional grinding is irreversible.

Cleaning a kitchen knife:

Particles attached to the blade surface from aggressive substances can begin to corrode and form rust-like stains on the blade surface. However, it's not the blade that rusts, it's the attached particles. For example, baking soda is commonly used for removal, which when soaked forms a "slurry" and an old cork.