Sakai Takayuki | SKU: SATA-GCSP-GY240

Sakai Takayuki Grand Chef SP Gyuto 240mm

Name: Sakai Takayuki Grand Chef SP Gyuto 240mm
Brand: Sakai Takayuki
SKU: SATA-GCSP-GY240
Price: 265000 KRW
Availability: OutOfStock

₩265,000

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St Peters, NSW —
2 Bishop St, Unit 2, St Peters NSW 2044
+61 2 8234 8818
Crows Nest, NSW —
107 West St, Shop 1, Crows Nest NSW 2065
+61 2 8234 8848
Pickup only
Prahran, VIC —
180 Commercial Road, Shop 1, Prahran VIC 3181
+61 3 8199 9948
Pickup only

Detailed Specifications

Line	Sakai Takayuki Grand Chef SP
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	217 g 7.65 oz
Edge Length	240 mm .9.45 inch
Heel Height	46 mm .1.81 inch
Width @ Spine	2.3 mm 0.09 inch
Width @ Mid	2.1 mm 0.08 inch
Width @ 1cm from Tip	0.9 mm 0.04 inch
Steel	Swedish Steel \| Stainless
Blade Construction	Monosteel
Hardness (HRC)	58 - 60
Surface Finish	To Be Added
Handle	Western Pakka Wood with Bolster
Region	Sakai
Best for	First-timers Students Pro chefs

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

The Sakai Takayuki Grand Chef SP Gyuto 240mm is a double-bevel Japanese chef's knife made from Swedish stainless steel, best fit for users requiring a general-purpose blade for mincing, slicing, and chopping vegetables or meat. This gyuto profile features a flatter geometry than traditional French chef's knives and measures 240mm in edge length with a 46mm heel height. The blade tapers from a 2.3mm spine at the heel to 0.9mm at the tip, providing specific physical dimensions for kitchen prep tasks.

Constructed from Swedish steel manufactured by Sandvik or Uddeholm, this stainless blade contains 0.65% carbon and 13% chromium with a hardness rating between 58 and 60 HRC. The steel composition supports an acute edge angle of 15-18 degrees typical of Japanese cutlery geometry. Weighing 217g, this Grand Chef SP model serves as a multi-purpose tool designed to perform across differing kitchen tasks. The stainless steel construction eliminates the drying and oiling requirements associated with reactive carbon cladding while maintaining the sharpness characteristics of Japanese blade geometry.

Care Instruction

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

Sakai Takayuki

Sakai is the largest knife making region of professional single bevel knives, with over 600 years of knife making history. Sakai Takayuki stands out as the largest brand in the region. These knives, celebrated for their precision slicing and unparalleled sharpness, cater to professional chefs and culinary enthusiasts who demand the highest quality. At the heart of Sakai Takayuki's operations is the Sanbo Factory, a dedicated hand forge knife plant. Contrary to the notion of it being a place of innovation, the Sanbo Factory is focused on the traditional art of knife-making, where skilled artisans employ time-honored techniques to create knives that are both functional and beautiful.

Adding to the brand's allure are collaborations with famed Sakai craftsmen like Itsuo Doi, who works exclusively for Sakai Takayuki. Doi's contributions exemplify the brand's commitment to maintaining the highest standards of craftsmanship.

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: Swedish Steel
Swedish steel is a broad term used for a few different types of steel manufacturerd by two major Swedish steel companies: Sandivk and Uddeholm. For some unknown reason, the Japanese knife makers seem to settled for just using the term "Swdish Steel" rather than publishing their specifics however the following steel are often used in knife making:
Uddeholm: AEB-L
Sandvik: 12C27, 14C28, 19C27
These steel types have similar carbon content (0.6-0.7) and are generally treated to around HRC 59-60.

Manufacturer:
- Sandivk, Sweden
- Uddeholm, Sweden
Nature: Stainless
Hardness: 58- 60
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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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