This is Ryky’s first custom-designed knife. After years of testing every knife he can get his hands on, this particular 240mm gyuto profile is one of his favorites. After spending nearly a year of designing and redesigning, this knife is the end result. With a spine thickness of only 2mm, and weighing about 6 oz (170g), this qualifies as what knife enthusiasts like to call “lasers”. An ultralight and thin knife that knife purists absolutely love, and with a profile that has been perfected by Ryky’s personal input.
On top of everything, Ryky was able to partner up with one of the most famous blade makers in all of Japan, Sakai Takayuki.
- Origin: Sakai, Japan
- Brand: Sakai Takayuki
- Knife Type: Gyuto
- Steel Type: AUS8 Monosteel
- Hardness Level: 58-59
- Blade Type: Double-edged Blade
- Blade Length: 240mm (9.4")
- Blade Height (at heel): 49mm
- Spine Thickness (at heel): 2mm
- Handle: Octagonal Wa Handle
- Handle Material: Walnut, Teak o Ebony
- Kuchiwa Material: Black or White Buffalo Horn
- Weight: 170g (6oz)
- Mark: In Japanese Kanji "堺 孝行" (Sakai Tayayuki)
About Sakai Takayuki 堺 孝行
Sakai Takayuki is Sakai's top knife maker and artisan workshop. Japan's Sakai region has a knife making history of 600 years. Among these knife makers, Sakai Takayuki is a representative of Sakai's long history of making blades. The quality of the finish and details of the forging technique are handed down over generations of fine craftsmen. Today Sakai Takayuki is sold to over 100 countries around the world. Their uncompromising knife making passion has attracted passionate customers beyond the border of Japan.
Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits. Do not scrape food from cutting board with the cutting edge - instead, use the spine side to do so.
Cutting Surface: Wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
Sharpening: We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.