Sakai Takayuki Moonlit Waves Gyuto 240mm

The handle of a classic Western knife with the beauty of a Japanese blade. Jaw dropping beauty and performance. This is the largest of this range of Chef knives.

Featuring a quality handle; solid and weighty with a full tang which is unusual for a Japanese knife but that is why this one is so popular, it brings together the quality and beauty of Japanese steel with a more familiar Western handle. The blade is sharp as you'd expect and simply wonderful to look at. Certainly a pleasure to use or just stare at.

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.

4 / 5 Performance

A VG10 cutting edge gives this knife a truly great cutting edge and allows it to keep it for a long time meaning you get to spend more time cooking rather than sharpening. The stainless steel clad on to each side protects it from corrosion. The dimpled hammer finishes helps prevent sliced of food sticking to the blade by reducing the surface area in contact with the food, they also look great too.

4 / 5 Beauty

The blades look stunning and are certainly eye catching. The 17 layers of stainless steel on each side are hand ground to reveal each one in turn like tree rings. The hammered dimples are a by product of getting the layers to bind together but leave the blade with this wonderful finish. The mahogany wooden handles finish it off well and make this range very attractive.

5 / 5 Comfort

The handle will be very familiar to most Western users as its what we are used to seeing in a kitchen knife. The grip is good and the balance of the knife is nicely central or neutral. A great knife with a lot of feel.

4 / 5 Durability

Japanese blades are all about sharpness and the ability to cut. To achieve that they are always thinner than most Western knives. As a result a little extra care is needed with them. That said they are more than up to the job of working in any kitchen be it pro or home. The handle is really study being made from mahogany and riveted to the full tang of the knife, its going no where.

The edge steel does need a little more care than some of our other knives as it is a little softer so we'd recommend a quick hone with a sharpening rod every couple of weeks to avoid it going too dull over time.

4 / 5 Ease of Care

The stainless steel cladding makes this nice really easy to care for by protecting the cutting edge steel (VG10 in this instance) from rusting. The handle being wood should not be immersed in water so its the usual ritual of use, wipe, dry and store. Job done.

5 / 5 Value for money

Great Japanese blades, super sturdy handles, fabulous looks and performance to match. At this price what is not to like?

The technical bits

  • Blade length 246 mm (Measurement of the cutting edge)
  • Total length 375 mm (Blade + Handle)
  • Blade width 2 mm (Measured where blade enters handle)
  • Blade height 51 mm Heel to spine
  • Total weight 248 grams
  • Blade Material VG10 cutting edge, laminated in Stainless
  • Hardness 60-61 HRC
  • Style Japanese
  • Handle Style Western
  • Tang Style Full
  • 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 You Get

A textured yellow box, lined with navy blue card. Each knife is enclosed in a clear plastic cover to keep it protected.

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 Moonlit Waves Gyuto 240mm £137.00