The Japanese chef's knife, or gyuto, holds sharpness well, is lighter than European knives and has a thin blade, generally with a sharpening angle of 15 degrees. Gyuto is a basic helper in the kitchen for all cutting, shredding and slicing work. Suitable for processing meat, fish, root and fruits.

Sakai Takayuki Blue 2 Kurouchi, a rustic dark-sided blue kayak steel knives, is the benchmark for authentic Japanese cutting tools.

The ultimate break, first-class good grain resistance (HRC 61-62), octagonal traditional WA handle and a pleasantly effective blade profile make the Kurouchi series knives the best helper for both pros and demanding home cooks who can appreciate authentic Japanese quality.