Sakai Takayuki | Aogami Super Kurouchi Hammered Kengata Gyuto (190mm | 7.5")

Sakai Takayuki is a Japanese kitchen knife brand established in 1947 in Sakai, Osaka, a city with over 600 years of blade-making history. Operated by Aoki Hamono Co., Ltd., the brand collaborates with skilled craftsmen in Sakai to produce knives that reflect traditional Japanese forging and sharpening techniques. Sakai Takayuki offers a wide range of knives, from professional-grade carbon steel blades to modern stainless and Damascus constructions, serving both professional chefs and serious home cooks.

Gyuto (牛刀) – The Japanese Chef’s Knife

Gyuto is the Japanese interpretation of the Western chef’s knife and is considered the most versatile knife in a Japanese kitchen. Originally developed for cutting meat (“gyu” means beef), it has evolved into an all-purpose knife suitable for meat, fish, and vegetables.

Compared to Western chef’s knives, Gyuto knives are typically thinner and lighter, offering exceptional sharpness and precision. The blade profile allows for smooth rocking motions as well as precise push-cutting techniques.

Gyuto knives are commonly available in lengths ranging from 180mm to 240mm, with 210mm being the most popular size for both professional chefs and serious home cooks.

If you are looking for one knife that can handle nearly every kitchen task with balance, sharpness, and control, Gyuto is the ideal choice.

Aogami Super is a high-carbon tool steel produced by Hitachi Metals under the Yasugi Specialty Steel brand in Japan. It is considered the highest-grade variation within the Aogami (Blue Paper Steel) family, featuring increased carbon content and additional alloying elements to enhance hardness and edge retention. Known for its exceptional sharpness potential and cutting precision, Aogami Super is widely used in high-performance Japanese kitchen knives by experienced users who value edge performance and are prepared for proper maintenance.