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, chipping and slicing work. Suitable for processing meat, fish, root and fruits.

Sakai Takayuki is a well-known and recognized Japanese knife factory, whose TUS series knives, thanks to the good ratio of quality and price, are perfect for the first contact with Japanese kitchen knives. Knives of the TUS series will satisfy the needs of even the most demanding home user, demonstrating excellent cutting qualities.

The knives of the TUS series are characterized by light weight and good balance, which makes food processing playfully easy. The single-layer blade is made of Japanese steel AUS-8 (HRC 56-58). Thanks to its molybdenum content, the blade is essentially stainless, easy to maintain and easy to sharpen.