Sakai Takayuki Inox Gyuto

The Inox Gyuto is built for reliability. Its mono-steel stainless construction is highly resistant to corrosion and holds an edge well, meaning you spend less time on maintenance and more time prepping ingredients.

Yes, the handle is made from Polyoxymethylene (POM), a high-stiffness thermoplastic known for its dimensional stability. It provides a secure, ergonomic grip that won't warp or degrade, even with frequent exposure to water.

The blade features a versatile profile that transitions from a flat heel to a curved belly. This design makes it equally effective for push-cutting, chopping, and rocking motions, allowing you to tackle almost any task with one tool.

Because it is made from stainless steel rather than high-carbon steel, it is relatively easy to sharpen and maintain. You can keep the edge honed with a standard whetstone or honing rod without needing specialized equipment.

A double bevel edge is sharpened on both sides, making it symmetrical. This is generally more intuitive for most home cooks and professionals, as it allows for straight, clean cuts without the blade steering to one side.