WA-Kengata Gyuto Knife 190 mm, Sakai Takayuki VG-10 Kurokage

Product detailed description

japanese chef's knife WA-Kengata Gyuto 190 mm

Says Takayuki VG-10 Kurokage
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Stainless steel with Tsuchime hammer pattern with VG10 steel core. Sakai Takayuki knives with non-stick surface "KUROKAGE" are coated with fluorine resin. This superior technology prevents the sliced ingredients from sticking to the blade, while achieving an extremely smooth knife surface. KUROKAGE is a surprisingly more advanced technology than the design of the well-known MAC Non-Stick Coating knives. That's because the hammered, concave-convex texture on the blade promotes non-stick performance and because the blade core is made from premium VG10 stainless steel with a hardness of 60-61 HRC, which provides superior blade retention better than MAC's conventional chrome-molybdenum stainless steel knives. The bolster is made of water buffalo horn.

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The Japanese Kengata GYUTO/Chef 190 mm knife is characterised by the fact that the knife's spine and blade taper to a point for versatile use of exceptional cutting power. Cutting, slicing, cleaning meat, fruit and vegetables - nothing will be a problem for this unique Japanese-shaped knife. The GYUTO chef's knife is also suitable for cradling herbs, vegetables and nuts thanks to its higher tip. The long blade and handle give you the best control when cutting and slicing. The Kengata Gyuto in damasteel steel with a VG10 core has a perfectly balanced blade with a Tsuchime (hammer finish). The surface not only gives the knife a great look, but also prevents the cut material from sticking to the blade.
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Please note: This knife is handmade - blade colours, lengths and profiles may vary slightly.

Handle length: 125 mm
Blade length: 190 mm
Total length: 345 mm
Weight: 150g

Recommendations and maintenance:

✅ Japanese knife Kengata Gyuto/Chef 190 mm made of damasteel and VG10 steel. To maintain sharpness, hand wash and dry the knife immediately.
✅ Do not use the Japanese knife to cut hard and frozen foods. You may break the blade or break off part of it.
✅ Do not use the Japanese knife as a crowbar and avoid bending it.
✅ Protect the knife and its blade from falling or impact.
✅ If you know that you will not need the Japanese knife for a long time, it is advisable to coat it with oil and wrap it in cloth or newspaper.
✅ Store the knife in a safe place and keep it away from children !

Cleaning a kitchen knife: every knife deserves care. Particles attached to the blade surface from aggressive substances can begin to corrode and form rust-like stains on the blade surface. However, it does not rust the blade, but the particles attached to the blade. It is better to take care of your knife and wash and oil it after use.

Knife sharpening: for kitchen knife blades made of japanese VG-10 steel recommended use diamond and water sharpening stones. 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 sharpener in your area. Damage that could occur from unprofessional sharpening is irreversible.

✅ Made in Japan
✅ Great design and performance, the right choice for professionals

Dellinger guarantee: Dellinger come with a 100% satisfaction guarantee or a risk-free money back guarantee. We guarantee an excellent product that will give you the best service and is proven by many professional chefs. Each knife is packaged in a luxury box and can be a wise gift solution for a birthday, wedding or Christmas. With the knife from Dellinger you will please both home and professional chefs. We bring you a lifetime warranty against any hidden defects. If you have any questions - our team is fully at your disposal and will try to help you in any (even unpleasant) situation.