Gyuto Japanese kitchen knife Sakai Takayuki Kengata Nanairo Pearl Gold 14596 19cm Takeshi Saji's handcrafted Japanese santoku

Takeshi Saji's handcrafted Japanese santoku cooking knife

the honyaki knife is unevenly tempered to higher values (up to HRC64-66)

produced in Japan's Echizen city

Yoshimi Kato Ginsan advised hand washing gyuto knives in warm water and drying them with a towel

Gyuto Japanese kitchen knife Sakai Takayuki Kengata Nanairo Pearl Gold 14596 19cm Takeshi Saji's handcrafted Japanese santokuThe Sakai Takayuki Gyuuto Kengata knife from Japan has a 190mm blade. The premium VG10 steel blade has outstanding corrosion resistance, remarkable toughness, and long lasting sharpening. The Kengata Gyuto form, which combines the adaptability of a traditional gyuto with a sharp K tip, is what makes the knife unique. As a result, this knife has a longer blade than a bunka. Made of sturdy ABS plastic in a pearl gold hue, the Japanese style "wa" handle