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Description
Sakai Takayuki, 45-Layer Damascus Gyuto, 180mmA Hand Forged Damascus Gyuto from the Knife Capital of Japan Sakai has forged blades for over six hundred years, and a Sakai Takayuki gyuto carries that pedigree. This is a 180mm chef's knife (gyuto) with a blade of 45 layers of stainless steel, hand hammered to draw out the rippling Damascus pattern, then hardened to a Rockwell 6061 for an edge that takes and holds genuine sharpness. Double edged and balanced on a comfortable hexagonal wooden handle,
A Hand-Forged Damascus Gyuto from the Knife Capital of Japan
Sakai has forged blades for over six hundred years, and a Sakai Takayuki gyuto carries that pedigree. This is a 180mm chef's knife (gyuto) with a blade of 45 layers of stainless steel, hand-hammered to draw out the rippling Damascus pattern, then hardened to a Rockwell 60–61 for an edge that takes and holds genuine sharpness. Double-edged and balanced on a comfortable hexagonal wooden handle, it is the everyday workhorse blade for a serious kitchen, beautiful to look at and built to cut.
Why Chefs Choose This
- 45-layer Damascus: hand-hammered layered steel for a hard, durable blade with a striking rippled pattern
- Genuinely sharp: hardened to Rockwell 60–61, it takes a fine edge and keeps it
- The all-rounder size: 180mm is the versatile everyday chef's-knife length, agile yet capable
- Sakai pedigree: made in Sakai, Japan's knife-making capital, and inscribed "Sakai Takayuki"
How to Use
- Everyday prep: slicing, dicing and chopping vegetables, fruit and boneless meat and fish
- The first knife to reach for: a true all-purpose chef's knife for most kitchen tasks
- Not for hard work: avoid bones, frozen food and hard rinds, which can chip a hard, fine edge
- Cut on the right board: use wood or soft plastic, never glass or stone
牛刀 — The gyuto, and the blades of Sakai
The gyuto (牛刀, literally "beef knife") is the Japanese take on the Western chef's knife: a versatile, slightly curved all-purpose blade made for rocking, slicing and chopping. Sakai, near Osaka, has been the heart of Japanese blade-making since the sixteenth century, working to a traditional division of labour in which forging, sharpening and finishing are each done by separate specialists. The Damascus pattern, known in Japan as suminagashi, comes from folding and forge-welding many layers of steel, here forty-five, which adds both strength and the distinctive flowing grain. The "Sakai Takayuki" inscription marks it as part of that living tradition.
Learn more: Explore our Japanese kitchen guides
What is a gyuto, and how is 180mm different from 210mm?
A gyuto is the Japanese equivalent of a Western chef's knife: the versatile, do-everything blade most cooks reach for first. Length is the main choice. A 180mm gyuto, like this one, is shorter, lighter and more nimble, easy to control for detailed work and well suited to smaller hands and home or compact-kitchen use. A 210mm is the larger professional standard, faster across big boards of prep but less agile. If you want one all-round knife that is comfortable and manoeuvrable, 180mm is an excellent choice.
Product Details
| Type | 牛刀 — Gyuto (Japanese chef's knife) |
| Brand | Sakai Takayuki (堺孝行) |
| Blade | 45-layer Damascus stainless steel |
| Hardness | Rockwell 60–61 |
| Edge | Double-edged |
| Blade Length | 180mm |
| Handle | Hexagonal wooden wa handle |
| Origin | Sakai, Japan |
| Care | Hand wash and dry immediately; never dishwasher |
What is a Damascus blade?
Damascus refers to a blade made from many layers of steel forge-welded together, which produces the characteristic rippling, watery pattern on the surface, here from 45 layers. Beyond its looks, the layered construction adds strength and resilience to the hard cutting core. In Japan the technique is called suminagashi. The pattern is functional and forged in, not printed on, and is a hallmark of a quality made knife.
How do I care for a Japanese Damascus knife?
Hand wash it in warm water and dry it immediately, never the dishwasher, which damages both edge and handle. Cut only on wood or soft plastic, never glass, stone or metal, and avoid bones, frozen food and hard rinds, which can chip a hard, fine edge. Hone regularly and have it properly sharpened when needed. Treated this way, a Sakai blade is a lifetime knife.
What is the difference between a gyuto and a santoku?
Both are all-purpose Japanese kitchen knives, but the gyuto has a longer, more curved, pointed blade modelled on the Western chef's knife, which suits a rocking cut and reaching across a board. A santoku is shorter with a flatter edge and a rounded tip, suited to a straight up-and-down chopping motion. The gyuto is the more versatile all-rounder for most cooks, especially anyone used to a Western chef's knife.
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