Sakai Kikumori Kikuzuki Uzu 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.

Kikuzuki Uzu by Sakai Kikumori are forged by Yoshikazu Tanaka and offer an  uncompromising work of the highest quality. They have diligently fashioned these knives from forging to sharpening, and  have pursued an ease of use that allows one to appreciate the fascinating appeal of these knives.
Damascus steel is used as the base steel for these KIKUZUKI Uzu knives, creating a pattern that flows like a river. Made of YSS Blue #1. Boasting a high degree of hardness, these knives maintain a smooth sharpness and require some experience to sharpen well.

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.

Important Note: This is a Carbon Steel knife and not a stainless one. Requires attention and care in its maintenance like quick washing and drying after use, storing in low humidity area and application of mineral oil if not used for some time.

Over time it will form a patina that will protect it from rust. In case rust appears, use baking soda on wet blade, leave it for 10 mins and rub carefully with your finger or a soft sponge. In case rust is not removed, contact us for further instructions.