Sakai Takayuki Gyuto

VG-10 is a high-carbon stainless steel known for its ability to hold a razor-sharp edge for a long time while remaining relatively easy to maintain. It offers the performance of high-carbon steel with the corrosion resistance of stainless, making it a practical choice for busy kitchens.

Yes, the hammered texture—often called tsuchime—creates small air pockets between the blade and the food. This helps reduce friction and prevents ingredients from sticking to the side of the knife as you slice.

While this is a professional-grade tool, its durability and edge retention make it an excellent choice for home cooks looking to upgrade their skills. Just keep in mind that Japanese knives require proper care, such as hand washing and avoiding hard materials like bone or frozen food.

A double bevel edge is sharpened on both sides, making it versatile and intuitive to use for both right- and left-handed cooks. It is generally easier to sharpen than single-bevel knives, as you can use standard whetstones or sharpening systems.

The knife comes with a traditional wooden saya cover, which is the best way to store it. It protects the edge from dulling and keeps your fingers safe when reaching into a drawer or knife roll.