FREE SHIPPING ON ORDERS OVER $150 ANYWHERE IN NORTH AMERICA!
Sakon Ginga Octa-Grip Gyuto 180mm
Sakon Ginga Octa-Grip Gyuto 180mm
Sakon Ginga Octa-Grip Gyuto 180mm
Sakon Ginga Octa-Grip Gyuto 180mm
Sakon Ginga Octa-Grip Gyuto 180mm
Sakon Ginga Octa-Grip Gyuto 180mm
Sakon Ginga Octa-Grip Gyuto 180mm
Sakon Ginga Octa-Grip Gyuto 180mm
  • Load image into Gallery viewer, Sakon Ginga Octa-Grip Gyuto 180mm
  • Load image into Gallery viewer, Sakon Ginga Octa-Grip Gyuto 180mm
  • Load image into Gallery viewer, Sakon Ginga Octa-Grip Gyuto 180mm
  • Load image into Gallery viewer, Sakon Ginga Octa-Grip Gyuto 180mm
  • Load image into Gallery viewer, Sakon Ginga Octa-Grip Gyuto 180mm
  • Load image into Gallery viewer, Sakon Ginga Octa-Grip Gyuto 180mm
  • Load image into Gallery viewer, Sakon Ginga Octa-Grip Gyuto 180mm
  • Load image into Gallery viewer, Sakon Ginga Octa-Grip Gyuto 180mm

Sakon Ginga Octa-Grip Gyuto 180mm

Regular price
$118.96
Sale price
$118.96
Regular price
$139.95
Sold out
Unit price
per 

*Scroll Down for more details

- +

Blade Length 180 mm
Total Length 305 mm
Steel Ginsan
Handle Pakka wood
Ferrule N/A
Rockwell 61-62
Height Spine to heel  43 mm
Width at Spine 2 mm
Weight 149 grams 

 

The Sakon Ginga Octa-Grip series of knives feature a nashiji finish, brown pakka wood western style handles with no bolster and stainless ginsan steel. Although Ginsan is a corrosion-resistant stainless steel, the cutting feel is closer to the high-end carbon steel when sharpened to a nice bitey edge. With a great in hand feel, an easy to sharpen steel and a reasonable price point we think this is a great knife for professionals and home cooks alike!

The gyuto is an all purpose knife and the Japanese equivalent to the western chef's knife, and 210mm is the equivalent of the standard 8 inch variation of that knife. From slicing, dicing, chopping, and carving the gyuto can do it all, and this one in particular has a hybrid profile that has enough sweep to rock and a big enough flat spot on the heel to chop comfortable. The white core steel is incredibly easy to sharpen to hair popping levels, and being a touch thicker with more of a workhorse grind you dont need to be super worried about chipping, and with the stainless cladding you get all that performance with minimal exposed carbon to worry about rusting on you! 

Knife Care (Stainless Steel)

  • Although this knife is made from stainless steel we do still encourage our customers to keep their knives as dry and clean as possible.
  • NO DISHWASHER - the high heat will ruin the wooden handle.
  • Wash and dry by hand using regular dish soap and warm water using a none abrasive sponge or cloth.
  • Ensure the knife is dry before being put away for storage and ensure the edge of the knife is protected to avoid any unnecessary dulling.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

customers love their sharp knife