Sakai Takayuki Aogami Super Blue Hammered Gyuto 210mm

The gyuto is the Japanese version of our chef knife and is perfect for most jobs.

The longest of the gyutos in this range it can deal with larger cuts of meat. Gyutos are narrower than santokus which makes for a cleaner slice as not as much of the blade passes through the meat.

At a glance

We have personally tested and reviewed this knife to give you an honest and personal opinion about it and this is how it rates.

/ 5 Performance

Performance is good, as usual would benefit from a quick hone if you're picky but sharp out of the box so you can get straight to the good stuff!

/ 5 Beauty

These knives are really striking, the blades with their beautiful kurouchi finish go really well with the golden colour of the Japanese Zelkova wood and mahogany handle. The two kengata styles of the santoku and gyuto 210mm also give them an extra something visually.

/ 5 Comfort

We found these comfortable enough, they're not as rounded off as some of our other knives but it shouldn't pose much of a problem. The heel is fairly close to the handle but you can still get your finger in the choil if using a pinch grip.

/ 5 Durability

Being super blue they will hold an edge for a long time before needing resharpening. The usual advice of not cutting through super-hard veg like butternut squash (in its whole state) still applies!

/ 5 Ease of Care

Just rinse and wipe, don't scrub the kurouchi too much and don't go near the dreaded dishwasher!

/ 5 Value for money

For a company with a long and established reputation we think these are good value for money. Solid, well made knives that won't disappoint.

The technical bits

  • Blade length 216 mm (Measurement of the cutting edge)
  • Total length 365 mm (Blade + Handle)
  • Blade width 2 mm (Measured where blade enters handle)
  • Blade height 46 mm Heel to spine
  • Total weight 150 grams
  • Blade Material Super Blue Steel cutting edge, laminated in

    This knife steel has some special care instructions, learn more.

  • Hardness 65 HRC
  • Style Japanese
  • Handle Style Japanese
  • Tang Style Half
  • Left or right handed Both
  • Type Gyuto

Our aim is to measure everything as accurately as possible but some specifications (such as hardness for example) are provided by the manufacturer and therefore should be used as a guide only.

What is a Gyuto knife?

Ranging from 180mm to 270mm the Gyuto (translates as "beef-sword") is a general purpose chef's knife that are typically quite tall at the heel and pointed towards the tip for precision work. Ideal choice for all round use.

Still need some advice choosing the right knife?

We want you to be happy that you're buying the right knife for your cooking needs so if you're not sure what you need, here are some useful places to start.

Sakai Takayuki Aogami Super Blue Hammered Gyuto 210mm £200.00