The Gyuto is the most essential knife in any kitchen, making it a must-have for both professional chefs and home cooks. It will be your most frequently used knife, so choosing the right size and weight to suit your needs is crucial. This versatile blade handles a wide range of kitchen tasks, from chopping vegetables to slicing meat, making it the backbone of any knife collection.

Compared to traditional Japanese knives, the Gyuto tends to have a slightly heavier blade and a thicker spine, providing durability and stability for cutting through tougher ingredients. The curved edge is designed for the traditional rocking motion commonly used in Western chopping techniques, where the tip of the knife remains on the board while the blade moves back and forth. However, as Japanese and Chinese knives have gained popularity, many Western chefs have begun to favour wider blades that allow for a more up-and-down chopping motion, blending the best of both styles.

With the right Gyuto in hand, you’ll have a precise, versatile, and highly efficient tool that makes every kitchen task easier and more enjoyable.

The 33 layer Sakai Takayuki knives are one of our most popular knives we have and for many years they have been a chef’s favourite. This is due to the outstanding quality of knife and value for money. The handle is made from Mahogany wood in a western style, the blade is stainless steel with a VG10 core and holds a great edge for a very long time. The hammered 33 layer blade is called a moonlit due to it resembling a moonlit waves at sea. 

Weight: 175g

Handle Material: Western full tang mahogany with steel rivets

Handle Length: 120mm (4.7")

Blade Length: 180mm (7")

Blade Depth: 43mm

Thickness at spine: 1.7mm

Thickness at tip: 0.3mm

Cutting Edge: Double 50/50

Blade Material: VG10 core with 33 layer steel damascus cladding and Hammered (tsuchime) finish

Hardness (Rockwell scale): 61 - 62