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Home | Gyuto | Sakai Kikumori Yugiri 225mm Kiritsuke Gyuto Stainless Clad Aogami 1 Eb

Sakai Kikumori Yugiri 225mm Kiritsuke Gyuto Stainless Clad Aogami 1 Ebony with Saya

$783.57
$783.57
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Sakai Kikumori 225mm Kiritsuke Gyuto knife. Aogami 1 carbon steel core with stainless cladding. Ebony octagon handle with buffalo horn ferrule.

Yugiri blacksmiths are from Tanaka Hamono. Tanaka-san’s top level forging and heat treatments make for an unusual ease of sharpening and superb edge life and toughness.

The aogami core is not stainless (for a non-stainless steel it does rust slowly), so keep dry when not in use to avoid rust.

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 materials and styles to more modern, western influenced styles and materials.

Brand: Sakai Kikumori
Smith: Tanaka Hamono
Producing Area: Sakai, Japan
Profile: Kiritsuke Gyuto
Size: 225mm
Blade Type: Stainless Clad
Steel Type: Aogami 1
Handle: Ebony with Buffalo Horn Ferrule
Total Length: 361mm
Handle Length: 135mm
Handle to Tip Length: 232mm
Blade Height: 53mm
Edge Length: 215mm
Thickness: 2.93mm
Weight: 234g
Hand Orientation: Right-handed
Saya: Ho Wood
HRC: 63-64

This is a stainless clad carbon steel knife. The exposed carbon steel edge will take on a dark patina with use and can rust with prolonged exposure to moisture and debris up to the clad line. The stainless steel portion should resist oxidation and corrosion but can stain with habitual prolonged exposure to moisture. Hand wash and towel dry. Do not put it in the dishwasher. Do not air dry.

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. Cutting surface materials like glass, ceramic and bamboo will make the edge go dull quickly and should be avoided.

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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