We carry two series of the Sakai Takayuki 210mm gyuto: the Kurokage (“black shadow”) in VG-10 steel, and the INOX Wa in AUS-8. Both are double-bevel gyuto made by craftsmen in Sakai, Osaka, with an octagonal handle and a water-buffalo horn ferrule. They differ in three ways: steel, blade finish and price. On this page, Hayashi Hardware (founded in 1872) explains which knife suits which cook.
The answer in 30 seconds
| Kurokage Gyuto 210mm | INOX Wa Gyuto 210mm | |
|---|---|---|
| Steel | VG-10 (HRC 60–62) | AUS-8 (HRC 58–59) |
| Blade finish | Hammered (tsuchime) with black fluorine coating (black blade) | Mirror finish (silver blade) |
| Edge retention | Long. You sharpen less often | Standard. You sharpen a little more often |
| Ease of sharpening | Harder steel, so it takes a little longer | The edge comes back quickly |
| Food sticking | The hammered finish and coating help food fall away | Same as an ordinary knife |
| Price (tax incl.) | ¥23,800–¥34,800 | ¥14,800–¥25,800 |
| Best for | Cooks who care about lasting sharpness and looks | A first serious knife, or anyone who wants an easygoing everyday knife |
What they have in common
- Handmade by craftsmen in Sakai, Osaka, home of Sakai forged cutlery
- A 210mm gyuto. Its length makes pull-cutting easy, from blocks of meat and finely shredded cabbage to large fish fillets
- Double-bevel, so it works for both right- and left-handed cooks
- Octagonal handle with a water-buffalo horn ferrule, in your choice of Ho wood, Wenge or Ebony
- Stainless steel, so if you wash and dry it, rust is hardly a concern
Difference 1: Steel — VG-10 vs. AUS-8
Kurokage's VG-10 is HRC 60–62; INOX's AUS-8 is HRC 58–59. Harder steel takes a thinner, keener edge that stays sharp longer. The trade-off is that it takes longer to sharpen and is more prone to chipping if it hits frozen food or bone. AUS-8 is tougher and less likely to chip, and its edge comes back quickly on a home whetstone. For details, see AUS-8 vs. VG-10 compared.
Difference 2: Blade finish — black fluorine coating or mirror polish
Kurokage has a black fluorine coating applied over the dimpled texture a craftsman hammers into the blade (tsuchime). The hollows create pockets of air, so sticky foods like potatoes and raw meat fall away from the blade more easily. As you sharpen, the black at the very edge gradually wears away, but this has no effect on cutting performance. INOX has a silver, mirror-finished blade that needs no special care; you can even polish it with cleanser.
Difference 3: Price
With the same Ho wood handle, the Kurokage is ¥23,800 and the INOX is ¥14,800, a difference of ¥9,000. That difference pays for the steel and the work of the hammered finish and fluorine coating.
Choose Kurokage if you…
- Want to sharpen less often (the edge lasts longer)
- Get frustrated when potatoes, daikon or meat stick to the blade
- Love the look of a black blade and want it to be the star of your kitchen
- Already sharpen on whetstones
Choose INOX Wa if you…
- Are buying your first serious knife and want to get used to it first
- Are just starting to learn sharpening and want steel that is easy to sharpen
- Want to keep your budget under ¥20,000
- Want an easygoing knife that is a standard even in professional kitchens
Which handle?
The blade is the same whichever handle you choose. Ho wood is light and pale, Wenge is dark brown with a bold grain, and Ebony is the heaviest and glossiest. The difference in weight changes the balance in your hand: Ho wood suits cooks who like a nimble feel, Ebony those who prefer a solid, planted one. See Knife handle types and materials for more.
Gyuto or santoku?
A 170mm santoku fits comfortably across a cutting board and makes a great first knife for home cooks. A 210mm gyuto has a longer blade, which makes large ingredients and pull-cutting easier. Households that cook in larger quantities, and people who cook often, tend to choose the gyuto.
What you get when you buy from Hayashi Hardware
- First resharpening free (then from ¥1,500 per knife; mail-in available within Japan)
- Maker's warranty card
- 30-day guarantee for initial defects
- Shipping ¥900 anywhere in Japan, free on orders over ¥30,000
Frequently asked questions
Q. Is there a weight difference between Kurokage and INOX?
The blade shape is the same; the weight difference comes mainly from the handle wood. Ho wood is the lightest and Ebony the heaviest.
Q. Can left-handed cooks use them?
Yes. Both are double-bevel.
Q. Are the resharpening terms the same for both?
Yes. For knives purchased from us, the first resharpening is free, then from ¥1,500 per knife, by mail.