We process all orders within 1 to 5 business days, with delivery times varying based on your location and shipping method selected at checkout. Once your order has shipped, you'll receive a confirmation email containing your tracking information, which becomes active within 24 hours. Please note that orders are not processed on weekends or public holidays, and shipping times may be extended during periods of high order volume. Any customs duties, import taxes, or related fees are the responsibility of the customer. If your order arrives damaged, please retain the original packaging and contact the shipping carrier to initiate a claim as soon as possible.
Forged Japanese Gyuto Engineered for Precision Slicing, Chopping, and Professional Prep
The Sakai Takayuki 7.1-Inch Gyuto Chef Knife is designed for versatile preparation across meat, fish, vegetables, herbs, and other everyday kitchen ingredients. Its forged construction, plain cutting edge, and compact 180-millimeter blade provide the control required for detailed prep while retaining the reach and cutting surface expected from a professional Japanese chef knife.
The hammered Damascus-style blade presentation adds a distinctive professional finish, while the VG-10 specification identified in the product line is intended to support precise, controlled cutting across demanding culinary applications.
Technical Specifications & Engineering Data
| Specification Metric | Commercial Product Data |
|---|---|
| Manufacturer | Sakai |
| Brand / Product Line | Sakai Takayuki |
| Model Number | 8541907208 |
| Manufacturer Part Number | 6598329106 |
| Knife Style | Japanese Gyuto Chef Knife |
| Blade Construction | Forged |
| Blade Profile | Hammered Damascus, 33-Layer |
| Core Steel Specification | VG-10, as identified in the product title |
| Listed Blade Material | Alloy Steel |
| Blade Edge | Plain Edge |
| Blade Length | 180 Millimeters |
| Approximate Blade Size | 7.1 Inches |
| Listed Handle Material | Steel |
| Handle Color | Brown |
| Blade Color | Silver |
| Product Weight | 244.94 Grams |
| Included Quantity | One Chef Knife |
| Dishwasher Safe | No |
| Recommended Cleaning Method | Hand wash and dry immediately |
| Sanitation Certification | Not specified in the supplied product data |
Core Operational Features
-
Forged Japanese Construction: The forged blade structure provides the stability and cutting control required for repetitive slicing, chopping, trimming, and portioning tasks.
-
Versatile Gyuto Geometry: The 180-millimeter Gyuto profile combines the utility of a Western chef knife with the controlled handling associated with Japanese culinary blades.
-
33-Layer Damascus Presentation: The layered Damascus-style construction creates a distinctive blade pattern suited to premium culinary environments and professional knife collections.
-
Hammered Blade Finish: The textured hammered surface gives the blade a traditional Japanese appearance while reinforcing its handcrafted, professional presentation.
-
Plain Precision Edge: The uninterrupted plain edge supports clean ingredient contact when slicing proteins, preparing vegetables, mincing herbs, and completing detailed knife work.
-
Controlled 7.1-Inch Format: The compact blade length offers increased maneuverability for chefs who prefer a lighter, more agile alternative to longer 8-inch or 10-inch chef knives.
-
Balanced Working Weight: At approximately 244.94 grams, the knife provides a substantial working feel without becoming excessively heavy during repeated preparation.
Professional Kitchen Applications
This Japanese Gyuto is suitable for restaurant preparation stations, culinary schools, catering kitchens, sushi and seafood environments, and serious home kitchens. It can be used for slicing boneless meat, portioning fish, chopping vegetables, mincing herbs, trimming ingredients, and completing general-purpose chef knife tasks.
The 7.1-inch blade is particularly suitable for controlled workstation preparation, smaller cutting boards, and detailed tasks where a longer chef knife may feel unnecessarily large.
Care & Maintenance
Hand wash the knife using warm water, mild detergent, and a non-abrasive sponge immediately after use. Dry the blade and handle completely before storing the knife in a protective sheath, knife block, or magnetic storage system.
Do not clean the knife in a dishwasher. Prolonged exposure to high temperatures, moisture, harsh detergents, and contact with other utensils can affect the cutting edge, blade finish, and overall construction. Use the knife only on suitable cutting surfaces such as wood or soft synthetic boards, and avoid glass, stone, ceramic, or metal surfaces.