Sakai Kikumori Choyo Gyuto 210mm

Sakai knives have been evolving for the last 600 years. Sakai Kikumori (Kawamura Hamono) is considered as one of the most prestigious manufacturers collaborating with some of the legends in the area of Sakai like blacksmiths Yoshikazu Tanaka, Shiraki and top Japanese sharpener Morihiro. These kind of top cooperations go back to 1925 when the company Kawamura Hamono started.

The trusted craftsmen at Sakai Kikumori have combined superlative ease of use and beauty in these knives. They are the jewels of Sakai forged blades and embody the highest realization of the Japanese knife.

We are very proud to introduce the CHOYO knives series forged by Yoshikazu Tanaka and grinded by Morihiro which feature a gleaming mirror finish that is not only beautiful, but also rust resistant. A very pure steel is used for the cutting edge of the knife. Our CHOYO knives are made using Yasugi Specialty Steel Silver-3 (Ginsan), a high-grade cutlery steel that has inherited the traditions of Japanese steel and is perfectly suited for making knives. A selected magnolia traditional handle adds to the overall beauty of these.

Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 210mm size is the most common, used both by professional and home cooks.