Sakai Takayuki has been producing knives in Sakai, Japan for over 600 years - a tradition that spans from hand-forged blades to the stamp-cut stainless production that makes the Inox line accessible to a wide range of cooks. This version of the Inox Gyuto 210mm adds a stainless steel bolster at the junction of blade and handle - a detail that gives the knife a more finished, professional appearance and adds durability at the collar where the handle meets the blade. The blade itself is identical to the standard Inox 210mm: same stainless alloy, same stamp-cut mono steel construction, same geometry and performance.
Inox is derived from the French term for stainless and refers to any alloy with a minimum of 10.5% chromium. The Takayuki proprietary alloy performs like a molybdenum-vanadium style stainless steel: good edge retention, easy to sharpen, and corrosion resistant in daily kitchen use. The gyuto at 215mm runs relatively flat through the first half before transitioning to a well-curved belly - a profile that suits push-cutting, rocking, and most general prep tasks. Full tang construction through the POM western handle, secured with three stainless rivets. Weighing 5.7 oz and with a 46mm blade height, it has a solid presence on the board. The added bolster makes this version the right choice for cooks who want a more substantial feel.
Care Instructions: Inox stainless is low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Keep away from bones and frozen foods. Sharpen on quality water stones when needed.Maker: Sakai Takayuki
Location: Sakai, Japan
Construction: Mono Steel, Stamp Cut
Edge Steel: Inox Stainless Steel
Edge Grind: Even, Double Bevel
Bolster: Stainless Steel
Handle: Yo POM 3 Rivet
Weight: 5.7 oz (164 g)
Blade Length: 215 mm
Total Length: 337 mm
Spine Thickness at Base: 2 mm
Blade Height: 46 mm
Inox is derived from the French term for stainless and refers to any alloy with a minimum of 10.5% chromium. The Takayuki proprietary alloy performs like a molybdenum-vanadium style stainless steel: good edge retention, easy to sharpen, and corrosion resistant in daily kitchen use. The gyuto at 215mm runs relatively flat through the first half before transitioning to a well-curved belly - a profile that suits push-cutting, rocking, and most general prep tasks. Full tang construction through the POM western handle, secured with three stainless rivets. Weighing 5.7 oz and with a 46mm blade height, it has a solid presence on the board. The added bolster makes this version the right choice for cooks who want a more substantial feel.
Care Instructions: Inox stainless is low maintenance. Hand wash and dry after each use. Avoid the dishwasher. Keep away from bones and frozen foods. Sharpen on quality water stones when needed.
