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Japanese Sakai Takayuki Blue Steel Gyuto Knife 240mm ? Any good?

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ajhuff

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I like that knife. I'm curious to see your responses. I read the description to mean that it is not clad? Wonder if it could be had with a black handle?

-AJ
 

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Old Head
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Yes, I think you should buy it and let us know...

Looks pretty thin and light for a western. Handle appears to be of good size by pictures. I gathered it's mono as well. Could be an interesting knife.
 

labor of love

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i bet that knife is awesome. im curious what the rockwell hardness is. im not really diggin the handle though. wish they made a wa version.
 

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Yes it does... I like the western deba and honesuki; something tells me mono-blue steel would be pretty rugged.
 

JasonD

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I sent him an email over eBay about that knife a little while back to get some more information on it. He said the spine to edge length was 46mm and the hardness should be about 63HRC. I would have picked it up in a heartbeat if it was a little bit taller, but that's just my preference. Looks like a great knife!
 

stevenStefano

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I think a whole load of people have been looking at that knife and wondering about it but haven't pulled the trigger. I've bought a load of stuff from BluewayJapan and have nothing but positives to say about Keiichi. If it was a 270 I might bite
 

Dave Martell

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I've wondered about that knife for years myself, almost talked Ryan into getting it too but he chickened out.
 

kalaeb

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If someone had a 270 I would take a dive in. Apart from blueways, Pauls Finest is the only other place I can see that has them.
 

stevenStefano

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I was going to email a while ago and ask about a 270 but I'm sorta skint now. Keiichi is usually really helpful so asking about a 270 might be worth a shot
 

Timthebeaver

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Aoki and Sakai Takayuki are one and the same, are they not? as evidenced by the logo. a 270 is listed and i am pretty sure Keiichi could get his mitts on one.
 

echerub

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Not wa, otherwise I'd get it... Maybe I should be thankful it's not wa :)
 

Lefty

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*cough* western to wa conversion *cough*
 

echerub

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HAHAHA... hey, I've got enough problems with purchasing "too many" wa-handled knives to open that whole can of worms :)
 

JanusInTheGarden

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Our restaurant group has two restaurants and the chef in the other spot had this knife. He really enjoyed it but ended up following it with a Konosuke and pretty much abandoning it. Wish I had more info but I rarely got the chance to be around it.
 
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