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Sakai Takayuki  |  SKU: SATA_INOX_GY210

Sakai Takayuki INOX Stainless Gyuto 210mm with Western Handle

$3,869.00
Tax included Shipping calculated at checkout.
Detailed Specifications
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 180 g        6.35 oz
Edge Length 213 mm   .8.39 inch
Heel Height 46 mm     .1.81 inch
Width @ Spine 1.8 mm     0.07 inch
Width @ Mid 1.5 mm     0.06 inch
Width @ 1cm from Tip 0.6 mm     0.02 inch
Steel Inox | Stainless
Hardness (HRC) 57 - 59
Handle Western Pakka Wood with Bolster
  • Free shipping for knives over AU$200 Australia wide.
  • World-wide shipping via DHL Express, 3 to 5 days.

The Sakai Takayuki Inox Japanese Chef's Gyuto Knife and similar models in the Sakai Takayuki Inox double bevel range are reliable, everyday Japanese kitchen knives crafted in Sakai, Osaka — a region with centuries of blade-making heritage. The Inox name refers to stainless steel construction, designed to balance rust resistance, ease of maintenance, and everyday performance. These knives are typically hardened to around 57–59 HRC, giving them good edge retention while staying easier to sharpen and less brittle than higher-hardness carbon or powder steels. 

Unlike single-bevel traditional Japanese knives, double bevel (50/50) edges make them versatile and approachable for a wide range of users, from home cooks to professionals. The symmetrical grind allows for intuitive sharpening on both sides and smooth cutting for general chef tasks — slicing, dicing, and chopping. Handles are usually classic Japanese-style wood or octagonal grips, offering comfortable control and a timeless look. Overall, the Inox double bevel line delivers good performance at a practical price, ideal for daily kitchen use with lower upkeep than carbon steel alternatives.


Care Instruction
  1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
  2. Wash with neutral detergent after use, and wipe dry;
  3. Please don't wash knife with dishwasher, it will damage the wood handle;
  4. Be careful not to leave the knife close to a heat source for a long time;
  5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
  6. It is best to sharpen a Japanese knife regularly on a waterstone.

  • Profile: Gyuto

    Chefs Knife

    A Japanese chef's knife is known as a gyuto (牛刀 ぎゅうとう） gyūtō?), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

    A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

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  • Steel: Inox

    The Sakai Takayuki Inox line uses stainless steel (“Inox” from inoxydable) designed to offer a practical balance of performance, durability, and low maintenance. Typically hardened to around 57–59 HRC, it takes a sharp edge while remaining easy to sharpen and more forgiving than harder, brittle steels. The stainless composition gives excellent resistance to rust and staining, making it suitable for users who prefer less upkeep compared to traditional carbon steels. While edge retention is moderate and may not match high-end carbon or powder steels, the Inox line excels in everyday kitchen use, especially for home cooks and professionals wanting reliability and ease of care.

    Manufacturer:

    Nature: Stainless

    Hardness: 57- 59

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  • Handle Specs

    Profile: Western with bolster

    Material:

    • Pakka Wood

    Western Pakka Wood handle is the common choice for entery level knives, in some cases, they will be made with bolster that is welded to the blade. The Pakka wood created by laminate wood with resin, creating a dense material that can have layers of different color. Compared with natural timber, this engineered wood is harder and absorb less water, in addition, the low cost of production makes it ideal of grip of entry level knife.

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