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

Product detailed description

Japanese chef's knife WA-Kengata Gyuto 190 mm

Knives from the series Sakai Takayuki 33 VG-10 Zelkova Octagon are made of 33 layers of stainless steel - damasteel with a core of Japanese VG10 steel. The blades are extremely sharp and the core reaches a hardness of around 60 HRC. It holds sharpness well and gives a light and balanced impression. The handles of these knives are shaped in the traditional octagonal shape of zelkova wood, a Japanese wood that carries on Japanese tradition and history. The bolster (the end of the handle) is made of mahogany wood, which is more durable and stronger. Each knife is hand-ground at an angle of 18 degrees on each side, precisely to ensure maximum sharpness. We highly recommend that you see for yourself the outstanding performance and beauty of these damascus knives.

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.

We recommend buying a sheath or protective cap for the knife.

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Parameters of the Kengata Gyuto knife:

Recommendations and maintenance

Sharpening a kitchen knife

we recommend the use of diamond and water grinding stones for the knife edge. If you are not 100% confident in 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 grinder in your area. Damage that could result from unprofessional grinding is irreversible.

Cleaning the kitchen knife:

Particles attached to the blade surface from aggressive substances can begin to corrode and form rust-like stains on the blade surface. However, it's not the blade that rusts, it's the attached particles. For example, baking soda is commonly used for removal, which when soaked forms a "slurry" and an old cork.