Sakai Kyuba kitchen Chef’s knife, also called Gyuto is designed for home cooks to intensify pleasure from cooking. 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 – you can easily cut with them meat, vegetables and fruit.
The 210mm blade is made from premium, stainless Japanese Damascus 46-layer steel (VG10) for a super sharp performance. Each professionally finished blade sits in an octagonal ambidextrous handle made of stabilised Italian maple wood. No handle pattern is the same, guaranteeing you a unique piece of craftsmanship.
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. Set in a stabilised premium-cut maple wood available in green, blue and brown. Presented in a natural-coloured pinewood box for safe storage and keeping. Double bevel for both left and right-handed use. Backed by a lifetime guarantee.
Although inspired by more than 600 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.