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Sakai Kikumori "Choyo" Gyuto 210mm

$469.00 USD



Specifications

Style: Gyuto
Blade Length: 195mm
Overall Length: 340mm
Height @ Heel: 45mm
Spine Thickness @ Mid: 2.8mm
Weight: 136grs
Blade Material: Blue 1 Carbon Steel core + Soft Iron Clad
Handle Material: Octagon Magnolia w/Black Buffalo Horn 
HRC: 63-64

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Blade Type

The Gyuto knife, a cornerstone of Japanese culinary tradition, is a versatile, all-purpose chef's knife. Its name, translating to "beef sword," reflects its proficiency in slicing meat and in more modern times vegetables. However, its slightly curved blade excels in chopping, dicing, and mincing, making it indispensable in any kitchen.

Steel Type

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.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Sakai Kikumori

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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Learning Centre

Knife Care

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.

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Customer Reviews

Based on 1 review
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Derek Droog

It’s hard to give this knife a proper review. I have no complaints about the knife in fact it’s stunning the design the handle the steel is beautiful. And out of the 15 plus knives I own it’s easily top 3. The only comment would be it’s a very expensive. This isn’t a complaint it’s just a reality I respect the knife makers work. Wish I could afford to buy 10 more just like it