Sakai Takayuki Nashiji VG10 Ebony Gyuto 210mm
Product Code: 14095
Steel Type: VG10 (Stain resistant steel)
Blade Hardness: HRC 60-61
Blade Type: Double beveled blade
Blade Length: 210mm (8.3")
Blade Height: 46mm (1.8")
Blade Thickness: 1.9mm (0.1")
Handle Material: Ebony Wood
Handle Length: 140mm (5.5")
Weight: 163g (5.7 ounces)
Use and Care
- Avoid cutting or striking frozen foods or bones, as this may cause the blade to chip or break.
- Wash by hand using warm water, then dry immediately with a towel.
- Maintain the blade’s sharpness with a sharpening stone.
- Do not clean the knife in a dishwasher.
Features: The Sakai Takayuki VG10 Nashiji series showcases a distinctive pear-skin (Nashiji) finish, paired with a premium VG10 stainless steel core hardened to 60–61 HRC for superior edge retention.
About the Gyuto: About the Gyuto: The Gyuto is the Japanese equivalent to a European Chef's Knife. A versatile blade that can be used for cutting meat, vegetables & fish, making it suitable for preparing Western and Japanese cuisine.
About Sakai Takayuki: The Sakai Region in Japan has the history of knifemaking for over 600 years. One of the knifemakers from this region; Sakai Takayuki is the perfect representation of this history. The knifemaking techniques and skills have been passed down through generations, making Sakai Takayuki one of the most beloved and trusted knife makers, with its products sold in over 100 countries.
- UAE – Dubai
- FREE: orders ≥ AED 500
- AED 20: orders < AED 500
- UAE – Other Emirates
- FREE: orders ≥ AED 500
- AED 25: orders < AED 500
- International
- AED 150
🤙 For more details, read Shipping & Returns
- Dubai: 1–4 business days
- Other Emirates: 3–6 business days
- International: tracking provided; transit time varies by destination.
🤙 For more details, read Shipping & Returns
Japanese knives are prized for their sharpness, longevity and craftsmanship. To keep them performing at their best, maintain them regularly.
- Western knives:
- Hand sharpening on individual whetstones for maximum edge quality.
- Machine sharpening on a Japanese grindstone for faster service.
- Traditional Japanese knives:
- Single-bevel blades are sharpened by hand on whetstones only.
🤙 For more details, read Knife Sharpening Service