Sakai Takayuki TUS AUS8 Gyutou 210mm (8.2")
Description
Sakai Takayuki TUS AUS8
The Sakai Takayuki TUS line is forged from Japanese-made AUS8 stainless steel, a material prized for its balanced combination of rust resistance, sharpness, and ease of sharpening. Along with chromium for stain resistance, AUS8 steel includes vanadium, which adds toughness and helps the blade maintain its edge.
Overall, the TUS series offers a keen edge with low-maintenance care. A two-tone wooden handle completes the design, giving these knives a refined, modern look.
Why we love them:
This line is a reliable choice for cooks of all experience levels and makes a wonderful, thoughtful gift.
About this shape
Gyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.
Specifications
| Handle material | Pressed Wood |
| Blade length | 210 mm (8.2") |
| Thickness at spine | 1.7 mm |
| Thickness at tip | 0.7 mm |
| Hardness (Rockwell scale) | 59 |
| Bevel / Edge | Double (70/30) |
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
Original: $125.00
-70%$125.00
$37.50Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Description
Sakai Takayuki TUS AUS8
The Sakai Takayuki TUS line is forged from Japanese-made AUS8 stainless steel, a material prized for its balanced combination of rust resistance, sharpness, and ease of sharpening. Along with chromium for stain resistance, AUS8 steel includes vanadium, which adds toughness and helps the blade maintain its edge.
Overall, the TUS series offers a keen edge with low-maintenance care. A two-tone wooden handle completes the design, giving these knives a refined, modern look.
Why we love them:
This line is a reliable choice for cooks of all experience levels and makes a wonderful, thoughtful gift.
About this shape
Gyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.
Specifications
| Handle material | Pressed Wood |
| Blade length | 210 mm (8.2") |
| Thickness at spine | 1.7 mm |
| Thickness at tip | 0.7 mm |
| Hardness (Rockwell scale) | 59 |
| Bevel / Edge | Double (70/30) |
Use & Care
- Handwash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives