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![Sakai Kikumori Choyo 180mm Kiritsuke Santoku Ginsanko with Saya](http://bernalcutlery.com/cdn/shop/files/DSC02725.jpg?v=1723491352&width=1200)
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Sakai Kikumori Choyo 180mm Kiritsuke Santoku Ginsanko with Saya
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Sakai Kikumori ‘Choyo’ 180mm Kiritsuke Santoku. Double bevel ginsanko stainless core with mirror polish stainless cladding. Octagonal magnolia wood and water buffalo ferrule handle. Comes with saya.
The double bevel knives from this series cut nearly effortlessly with an authoritative solid feel. These knives are, however, ground very thin behind the edge and will not tolerate mistreatment.
Ginsanko is a fine grained, high carbon content (1% + carbon), low chromium (13%) stainless steel. It has the cutting and sharpening feel of a carbon steel but is less reactive and, as such, lower maintenance. These knives are ideal for those looking for a Japanese knife that’s easy to sharpen and also rust-resistant.
Choyo series knives represent some of the best of Sakai’s knife making. They are made by craftspeople who are highly respected for preserving demanding traditional techniques while contributing their own refinements and creativity to the trade.
The ginsanko knives in the Choyo series are forged by Nakagawa Hamono (previously Shiraki Hamono). Nakagawa-san’s top level forging and heat treatments make for an exceptional ease of sharpening and superb edge life.
Choyo knives are ground and polished by Morihiro Hamono. Morihiro-san's grinding is superb; he pioneered this low-kiriba grind on wa-gyuto. His work on the Choyo series is characterized by even, wide bevels, a chamfered spine and brilliant mirror polish.
Sakai Kikumori was started in 1926 and draws on Sakai's 600 year history as the major center of traditional Japanese cutlery manufacturing. They work with a large variety of Sakai's best smiths, sharpeners and small factories to offer a wide variety of knives ranging from traditional to modern.
Hand wash and dry before storing. Do not leave wet and do not use a dishwasher. Rust can be removed with a light abrasive.
Hardwood-end grain or softwood long grain cutting boards are preferred. Avoid bamboo and plastic cutting boards.
These knives come from the maker with lacquer on the blade for corrosion protection during shipping. It can be removed using acetone or lacquer thinner (follow manufacturers instructions for use).
If you would like us to remove it prior to shipping, enter "Please remove lacquer" in the +Special Instructions on the Cart page. This could delay shipping by up to 5 days.
Brand: Sakai Kikumori
Smith: Nakagawa Hamono
Sharpener: Morihiro Hamono
Producing Area: Sakai, Japan
Profile: Kiritsuke Santoku
Size: 180mm
Blade Type: Stainless Steel
Steel Type: Ginsanko
Handle: Magnolia Wood and Water Buffalo Ferrule
Total Length: 310mm
Handle Length: 127mm
Handle to Tip Length: 183mm
Blade Height: 48mm
Edge Length: 166mm
Thickness: 2.9mm
Weight: 132g
Hand Orientation: Right-handed
Saya: Ho Wood
HRC: 59-61
*Actual weights and measurements may vary piece to piece
This is a stainless steel knife. It should be hand washed and towel dried. Habitual dishwasher use will result in degraded edge and handle. Consistent long term exposure to moisture can lead to oxidation.
Twisting, scraping and heavy use as well as use on hard and very dense objects can lead to edge damage. Using a quality wooden cutting board will keep a sharper edge for longer. Materials like glass, ceramic and bamboo should be avoided and will make the edge go dull quickly.
We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000 grit. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.
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We are a full-service cutlery shop offering sharpening services, Japanese and Western culinary knives, vintage knives, outdoor, pocket and craft knives, cooking tools and accessories. We also offer knife skills and sharpening classes, and more.
We are proud to serve kitchen professionals, knife enthusiasts and home cooks alike. Located in the Mission District of San Francisco, California.