Sakai Kikumori "Choyo" Blue 1 Kiritsuke Gyuto 240mm - PersimmonSakai Kikumori "Choyo" Blue 1 Kiritsuke Gyuto 240mm - PersimmonSakai Kikumori "Choyo" Blue 1 Kiritsuke Gyuto 240mm - PersimmonSakai Kikumori "Choyo" Blue 1 Kiritsuke Gyuto 240mm - PersimmonSakai Kikumori "Choyo" Blue 1 Kiritsuke Gyuto 240mm - PersimmonSakai Kikumori "Choyo" Blue 1 Kiritsuke Gyuto 240mm - PersimmonSakai Kikumori "Choyo" Blue 1 Kiritsuke Gyuto 240mm - PersimmonSakai Kikumori "Choyo" Blue 1 Kiritsuke Gyuto 240mm - Persimmon
Sakai Kikumori "Choyo" Blue 1 Kiritsuke Gyuto 240mm - Persimmon
Sakai Kikumori "Choyo" Blue 1 Kiritsuke Gyuto 240mm - Persimmon
Sakai Kikumori "Choyo" Blue 1 Kiritsuke Gyuto 240mm - Persimmon
Sakai Kikumori "Choyo" Blue 1 Kiritsuke Gyuto 240mm - Persimmon
Sakai Kikumori "Choyo" Blue 1 Kiritsuke Gyuto 240mm - Persimmon
Sakai Kikumori "Choyo" Blue 1 Kiritsuke Gyuto 240mm - Persimmon
Sakai Kikumori "Choyo" Blue 1 Kiritsuke Gyuto 240mm - Persimmon
Sakai Kikumori "Choyo" Blue 1 Kiritsuke Gyuto 240mm - Persimmon
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Sakai Kikumori "Choyo" Blue 1 Kiritsuke Gyuto 240mm - Persimmon

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Sakai Kikumori "Choyo" Blue 1 Kiritsuke Gyuto 240mm - Persimmon
$1,023.00
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Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
Blue 1 Carbon Steel Core + Soft Iron Clad, Mirror Finish
Hardness
63 HRC
54 Soft 67 Hard
Maintenance
Attentive
4 / 5
How to care for this steel
Style
Kiritsuke
Blade Material
Blue 1 Carbon Steel Core + Soft Iron Clad, Mirror Finish
Handle Material
Octagon Persimmon & Blonde
Bevel
Double Bevel
Edge Length
244mm
Overall Length
385mm
Spine Thickness Heel/Mid
3.2mm/3.2mm
Blade Height @ Heel
50mm
gWeight
209g

An In Depth Look

Blade Type
Blade Type

The Gyuto is the do-it-all, general purpose chef's knife. If you are looking for an all-rounder that can handle daily veg and protein prep and portioning, this is the one! A 210mm edge length is the most common, but try a 240mm if you prefer larger knives.

Steel Type
Steel Type Read

Japanese Blue Steel #1, known as "Aogami" #1, is a premium high-carbon steel enriched with tungsten and chromium. It has seen a recent surge in popularity and is now used by many top-tier knife makers for its superior edge retention and durability. It also offers a unique balance of toughness and sharpness. This steel is highly valued in crafting traditional Japanese knives, especially for professional use.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Forged In Sakai·Brand

Sakai Kikumori

Sakai, Osaka
Sakai Kikumori

Holder of Japan's Traditional Craft designation, one of the highest distinctions in the trade.

Coordinates
34.6°N · 135.5°E
Signature
Traditional Sakai wholesaler
Steels
Aogami #2Shirogami #2Ginsan
Sakai Kikumori was founded in 1926 by Kawamura Hamono as a wholesaler, and they work with some of the best blacksmiths in Japan. Being a smaller wholesaler, they have the flexibility to create their own brands and pursue creative projects that larger brands choose not to do. They have excelled in this area, creating a line of products that are of some of the highest quality we've ever seen.
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