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.

Uses - cutting, shredding and slicing meat, fish, roots and fruits.
Sakai Takayuki Grand Chef SP series knives are primarily designed for professionals and are made of high-quality stainless Sweden Böhler-Uddeholm steel (HRC 62). The knives of the SP series have characteristic recesses on the blade, which, due to their position near the cutting edge of the blade, really effectively help to prevent food from sticking to the knife. The knives are lightweight, have a comfortable full-tang wooden handle and are well balanced. The Grand Chef SP series has been chosen by several top chefs Estonian who visited our store, from whom we have also received positive feedback regarding the performance of knives.