Gyuto Japanese kitchen knife Sakai Takayuki Kengata Nanairo Wine Red 14607 19cm
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The Sakai Takayuki Japanese Gyuto Kengata Chef's Knife. The 190 mm blade is crafted from VG10 steel. This steel is corrosion-resistant and retains its sharpness for a long time. The Kengata Gyuto is a Japanese chef's knife that combines the versatility of the Gyuto with a reverse tanto (K-tip) edge. Its distinctive feature is its nearly straight blade profile and pointed tip, ideal for precise slicing and chopping. This knife is similar in shape to the Bunka but has a longer blade. The Sakai Takayuki Gyuto Kengata's handle is made of ABS plastic in a beautiful burgundy-red color. Thanks to its modern materials, this Japanese kitchen knife is suitable for both professional kitchens and home use.
- Reference
- 14607
- Brand
- Sakai Takayuki
- Country
- Japan
- Steel
- VG-10
- Handle
- ABS
- Blade Length, mm
- 190
- Total length, mm
- 320
About Sakai Takayuki knives
Sakai Takayuki knives are made in the city of Sakai (Osaka Prefecture, Japan), one of the world’s most famous centers for blade and cutlery production. The knives are produced by Aoki Hamono Seisakusho Co., founded in 1942. The company’s owner, Ichiro Aoki, started by selling knives from Sakai, personally visiting shops to demonstrate their superior quality. The brand was officially registered in 1964, and the name “Takayuki” was given in honor of the founder’s eldest son.
Today, Sakai Takayuki produces high-quality kitchen knives handcrafted by skilled artisans, based on over 600 years of Japanese blade-making tradition. The company continues to use traditional techniques. Steels include Aogami Super (Blue Super), Shirogami #2 (White #2), Ginsan (Silver 3), and VG10. Many knives feature a multi-layer Damascus construction.
Types of Sakai Takayuki knives
The brand offers the main types of Japanese kitchen knives:
Gyuto
A versatile knife for meat, fish and vegetables. Often used as the main kitchen knife.
Santoku
Ideal for slicing, chopping and dicing. Compact and easy to use for everyday cooking.
Yanagiba
A traditional Japanese knife with a long, narrow blade for precise slicing of fish and preparing sushi and sashimi.
Petty
A small utility knife for peeling, trimming and detail work. A perfect complement to a chef’s knife.
Kengata
A medium-sized knife with a unique reverse tanto tip. The name translates as “sword shape”.
Frequently asked questions about Sakai Takayuki knives
Which Sakai Takayuki knife should I choose first?
For your first purchase, it is best to choose versatile models — Gyuto, Santoku or Kengata. They are suitable for most kitchen tasks. If you are not ready to spend much time on maintenance, it is recommended to choose the Nanairo series. These Sakai Takayuki knives are made of VG10 stainless steel and have traditional (wa) handles made of high-quality plastic.
Can Japanese Sakai Takayuki knives be washed in a dishwasher?
No, only hand washing and immediate drying are recommended to maintain sharpness and steel condition. Some knives, for example the Nanairo series, are made of durable materials. However, dishwashing dulls the cutting edge.
Are Sakai Takayuki knives suitable for daily use?
Yes, most models are designed for regular kitchen work with proper care.
How to properly care for a Sakai Takayuki knife?
When working with Japanese knives, use wooden or plastic cutting boards. Avoid frozen foods and products with bones. Use whetstones for sharpening. Camellia oil is suitable for blade care. Do not use metal magnetic holders.
Choose the right Sakai Takayuki knife and place your order with worldwide shipping at MyGoodKnife.