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Home | Japanese Kitchen Knives | Sakai Kikumori 210mm Gyuto Aogami 2 Nashiji

Sakai Kikumori 210mm Gyuto Aogami 2 Nashiji

€283,77
€283,77
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Sakai Kikumori 210mm Gyuto knife. Aogami 2 carbon steel core with nashiji finished stainless cladding. Japanese magnolia octagon handle with buffalo horn ferrule.

Forged and ground thin for smooth cutting and easy sharpening but with a stiff substantial feel and generous height and a full belly. Aogami 2 steel, made by Hitachi, has the lowest carbon content of the Aogami family, giving a little more toughness. The stainless cladding has nashiji (pearskin) finish. 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
Producing Area: Sakai, Japan
Profile: Gyuto
Size: 210mm
Blade Type: Carbon Steel
Steel Type: Aogami 2
Handle: Magnolia Wood with Buffalo Horn Ferrule
Total Length: 362mm
Handle Length: 137mm
Handle to Tip Length: 225mm
Blade Height: 58mm
Edge Length: 216mm
Thickness: 3.17mm
Weight: 179g
Hand Orientation: Ambidextrous

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage. Special attention needs to be taken to prevent edge damage. Scraping, twisting and forceful as well as using on hard or very dense foods can result in chipping.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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Sakai Kikumori 210mm Gyuto Aogami...

€283,77
€283,77
Sold Out