Sakai Takayuki VG10-VG2 Coreless Damascus Japanese 190mm Kengata-Gyuto Knife

The Coreless Damascus Stainless Steel Knives are made of VG10 & VG2 multi-layered damascus steel throughout the entire blade. These knives have extremely hard edge, more excellent edge retention (durability x2) and better sharpness (cutting x 1.5) than the standard VG10 blades.

The stylish handle on the knife is hand crafted out of black canvas-micarta, an odourless, enormously durable material made of resin and linen that will last decades. It is so easy to grip and it’s weight is very well balanced.

• Kengata-Gyuto Knife
• 190mm
• VG10 & VG2 Multi-Layered Coreless Damascus Stainless Steel
• Handle – Canvas Micarta with Stainless Bolster
• For left- and right handed use

The Sakai Takayuki VG10-VG2 Coreless Damascus Japanese 190mm Kengata-Gyuto Knife is an adaptation of the western slicing or carving knife profile for the Japanese market. However unlike a Western Cooks knife that is predominantly meant only for meat, its versatility is the same a santoku and can be used as a general-purpose knife for any task. Many would consider a Gyuto to be essential knife for cook with all other knives being secondary. Compared to a Western style chef’s knife, a Gyuto has a somewhat flatter profile: this profile lends itself well to push-cutting which is common for Japanese chefs, as opposed to rock-chopping.