1. VG10 Kengata Gyuto 7.5" or 190mm
This Sakai Takayuki Damascus Hammer Japanese Knives VG10 Kengata Gyuto in 190mm or 7.5" length with the Wa-handle and the handle material is Keyaki and with mahogany wood.
KIRITSUKE GYUTO/KENGATA KNIFE
This Kiritsuke which is hard to transliterate, however, the inherent means pushing and incising similarly to the sword. It is the style of the knife whose means has been transformed in the modern years. The traditional Kiritsuke are solo bevel knives with the sharp pointed end that are intended to combine the performance of the Usuba and Yanagiba. Lately, it has been famous to name any knife with the pointed end in the similar shape the Kiritsuke or the “K-tip” knife like the Kiritsuke Gyuto or the Kiritsuke Yanagiba. When these knives combined, the performance of the Yanagiba and Usuba they are more flexible in the kitchen ever since only a knife is required. But, that versatility also meant the knife is lesser specialized to every task and is even harder to apply to the similar level. Usually In Japan, only the executive chefs will use the Kiritsuke.
2. VG10 Gyuto 9.4" or 240mm
The Sakai Takayuki Damascus Hammer VG10 Gyuto in 240mm or 9.4" length with the Wa-handle and the handle material is mahogany wood and Keyaki and the bevel angle ratio is accessible for the right and left handed persons.
GYUTO (CHEF'S KNIFE)
This Gyuto or lit.cow sword has been the adaptation of those French chef knife profiles for their Japanese market. While this word “cow sword” can imply that the knife is really meant for meats only, its versatility is still the same as Santoku and will be applied as the general-purpose knives for any task. Numerous people will consider this Gyuto or the chef’s knife to become the one important knife for any type of kitchen with the other knives being the secondary. When compared to the German style of chef’s knife, this Gyuto will have that somewhat flattered profile: this profile provides itself well to urge-cutting which is ordinary for the Japanese chefs, as opposite to rock-chopping. The Gyuto also apt to be thinner in its border as well as its spine than the European chef’s knives with the outcome have less lateral firmness and care must be taken not into torque a blade while incising to minimize the hazards of chipping.
BLADE AND HANDLE
These TWO KINDS OF JAPANESE KNIVES blade and handle stated above are presenting the pleasing Mahogany octagon and Keyaki handle and hammered, polished 33-layered of the Damascus patterning on both sides. The center steel of the VG-10 is a heat-treated until 60 HRC for that excellent edge-retention with no need to sacrifice undue ductility and firmness. These knives are thinner behind the edges with their 50/50 grind which aids to facilitate delicate, accurate cuts and minimize the wedging in firmer foods like carrots and daikon. It has been suggested these to anybody looking for the top-performance geometry in the best-looking knives with better firmness and easiness of sharpening when compared to the harder powdered steels. Every knife is carefully finished by their craftsmen of the Sakai Takayuki so that you may rest assured that these knives will perform perfectly out of their box.
