Sakai Takayuki Gyuto Japanese Chef Knife 210mm (8.3") / 240mm (9.4") Damascus 33 Layer Japanese Handle Size:210 mm Blade Material: Shirogami #1 (White

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

Despite its aggressive profile

Blade Material: Aogami Super (Blue Super Steel) 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

Sakai Takayuki Gyuto Japanese Chef Knife 210mm (8.3") / 240mm (9.4") Damascus 33 Layer Japanese Handle Size:210 mm Blade Material: Shirogami #1 (WhiteIdeal 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