Premium Sakai Takayuki Doi Blue #2 Steel Homura Kengata 225mm Japanese Chef Knife - Perfect for Sushi, Meat Slicing & Professional Kitchen Use

Sakai Takayuki Homura by Itsuo Doi Kengata Gyuto 225mm

About Sakai Takayuki

Sakai Takayuki stands tall as the most esteemed knife maker in the Sakai region. With a legacy that encapsulates 600 years of knife-making expertise, their knives are celebrated for their impeccable quality, handcrafted finesse, and unmatched value. From the stunning satin cladding to the distinctive maker's mark of Itsuo Doi, the Homura Kogetsu line distinguishes itself with its unique attributes, making it a standout piece in any knife collection.

The term 'Kengata' primarily denotes the knife tip rather than the overall shape. For instance, kiritsuke, bunka, and a 'k-tip' gyuto all possess a k-tip. Consider sakimaru as an indicator of the tip shape. In this context, it gracefully ascends from the cutting edge towards the spine, reminiscent of a samurai sword's tanto tip.

About the Shape

Inspired by the traditional European chef knife profile, the Gyuto is a versatile knife with a slight bias towards meat cutting. Translating to "cow sword", if you're looking for a knife that can handle it all, this is it. Ideal for both home and professional cooks, we recommend a Gyuto ranging between 210mm and 270mm.

Specifications:

• Shape: Kiritsuke
• Blade Length: 225mm
• Blade Height: 56mm
• Blade Thickness Above Heel: 3mm
• Weight: 286g
• Steel Type: Aogami #2 (Blue Carbon Steel) with Carbon Steel Cladding
• Rockwell Hardness: 62–63
• Blacksmith: Itsuo Doi
• Sharpener: Mitsuo Yamatsuka
• Edge/Bevel: Double (50/50)
• Handle: Octagon Ebony with Water Buffalo Horn Collar
• Made in: Sakai, Osaka, Japan
• Brand: Sakai Takayuki

Note:

Measurements for the knife edge are shorter than stated due to Sakai's tradition of measuring from the handle's front to the tip. Some knives may also feature a 'machi' gap between the handle and blade.