About the Gyuto
If you’re looking to invest in one but a good quality knife, then you should be looking at chef’s knife (Gyuto). While specialised knives may be easier to use in some applications, there are few chores that a Gyuto cannot do in a pinch.
Gyuto knives were originally designed for cutting larger pieces of beef, which is where their name came from – it literally means “a cow sword”. Now, they are the must have knife in the kitchen as they are very versatile – they can easily cut meat, vegetables and fruit. The Gyuto has become very popular as more of a general purpose knife and serves a variety of functions. Its double bevel makes it perfect for both left and right-handed use.
Nothing about Sakai Kyuba is left to chance. It has been designed, forged and rigorously tested to serve your family for generations. Made from the highest quality V10 46-layer Damascus hammered stainless steel – sturdier and sharper than anything you have experienced before. Presented in a natural-coloured pinewood box for safe storage and keeping. Backed by a lifetime guarantee.
Although inspired by 1000 years of tradition, each of the Sakai Kyuba blades is absolutely unique. Every single one has been meticulously handmade and perfected in Japan by Sakai’s (堺市) master blacksmith. Forged with Damascus steel – legendary for its plasticity, hardness and distinctive patterns. Handle and blade satin-finished to a subtle, yet stunning lustre. Crafted, not manufactured. No handle pattern is the same, guaranteeing you a unique piece of craftsmanship.
Like most equipment, knives need a little love and care. You need to sharpen them regularly and depending on the type of steel, dry them immediately after use. These are 3 general rules you should follow:
Also, check our full guide on how to properly maintain the knife and sharpen it.