Sakai Takayuki Sanpo Gyutou

White #2 is a high-purity carbon steel prized for its ability to take an incredibly sharp edge and its ease of sharpening. However, because it lacks the chromium found in stainless steel, it is reactive and will rust if left wet or dirty, so you must wipe it dry immediately after use.

While it offers exceptional performance, this knife requires a commitment to maintenance that stainless steel knives do not. If you are willing to learn proper cleaning and drying habits, it is a fantastic tool, but it is not a 'set it and forget it' kitchen knife.

No. The blade is hardened to 62 HRC, which makes it very sharp but also brittle. Attempting to cut through bone, frozen items, or hard pits can cause the edge to chip or crack.

The Wenge handle is durable but should not be soaked in water or put in the dishwasher, as this can cause the wood to warp or crack. Occasionally applying a food-safe mineral oil will help keep the wood conditioned and prevent it from drying out.

Yes, this Gyutou features a 50/50 double-bevel grind, making it suitable for both right-handed and left-handed users. It performs like a standard chef's knife, making it very intuitive to use for slicing, dicing, and chopping.

Because of the high-carbon steel construction, we recommend using Japanese water stones to maintain the edge. Avoid pull-through sharpeners or honing rods, as they can be too aggressive and damage the delicate geometry of the blade.