The Japanese chef's knife, or gyuto, holds sharpness well, is lighter than European knives and has a thin blade, generally with a sharpening angle of 15 degrees. Gyuto is a basic helper in the kitchen for all cutting, chipping and slicing work. Suitable for processing meat, fish, root and fruits.

This 33-layer knife with hammered surface treatment and a classic western-type handle belongs to the "bestsellers" of Sakai Takayuki. The aesthetic appearance, the quality of the final finish and the utmost sharpness are impressive. The knife is convenient and effective in use. Sharpening and care do not require much effort, because the blade really keeps sharpness for a long time and is stainless. Spain mahogany wood has been used to make the handle, and the VG-10 steel core has reached a figure of 60-61 HRC on the Rockwell scale during heat treatment.