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Home | Japanese Kitchen Knives | Sakai Kikumori Choyo 240mm Gyuto Ginsanko with Saya

Sakai Kikumori Choyo 240mm Gyuto Ginsanko with Saya

$1,004.45
$1,004.45
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Sakai Kikumori ‘Choyo’ 240mm gyuto. 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.

Steel Type Ginsanko
Handle Material Magnolia Wood and Water Buffalo Ferrule
Weight 157 grams
Height at Heel 46 mm
Overall Length 378 mm
Cutting Edge Length 224 mm
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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