Sakai Kikumori Choyo 270mm Yanagi Ginsanko with Saya

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Sakai Kikumori ‘Choyo’ 270mm Yanagi. Single bevel ginsanko stainless core with mirror polish stainless cladding. Octagonal magnolia wood and water buffalo ferrule handle. Comes with saya.

These have a light blade with a thin, low beveled kireba so the yanagis — that usually rely on weight to help propel a pull cut — slice just as easily as heavier ones.

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 maintenance with regard to reactivity. These knives are ideal for the individual that is 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.

Choyo ginsanko is forged by Nakagawa Hamono (previously Shiraki Hamono). Nakagawa-san’s top level forging and heat treatments make for an unusual ease of sharpening and superb edge life. This application of ginsanko is also very easy to sharpen and has really good edge life.

Choyo grinder and polisher is Morihiro Hamono. Morihiro-san's grinding is superb; he pioneered this low kiriba grind on wa-gyuto. The characteristic result of this grinding and polishing are the even, wide bevels, 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.

Brand: Sakai Kikumori
Smith: Nakagawa Hamono
Sharpener: Morihiro Hamono
Producing Area: Sakai, Japan
Profile: Yanagi
Size: 270mm
Blade Type: Stainless Steel
Steel Type: Ginsanko
Handle: Magnolia Wood and Water Buffalo Ferrule
Total Length: 415mm
Handle Length:
Handle to Tip Length:
Blade Height: 33mm
Edge Length: 257mm
Weight: 155g
Hand Orientation: Right-Handed
Saya: Included
HRC: 59-61

*Actual weights and measurements may vary piece to piece

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.



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.

Sakai Kikumori Choyo 270mm Yanagi...

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