Sakai Kikumori 'Choyo' 210mm Gyuto - Ginsanko - w/ Saya
Sakai Kikumori 'Choyo' 210mm Gyuto - Ginsanko - w/ Saya
Sakai Kikumori 'Choyo' 210mm Gyuto - Ginsanko - w/ Saya
Sakai Kikumori 'Choyo' 210mm Gyuto - Ginsanko - w/ Saya
Sakai Kikumori 'Choyo' 210mm Gyuto - Ginsanko - w/ Saya
Sakai Kikumori 'Choyo' 210mm Gyuto - Ginsanko - w/ Saya
Sakai Kikumori 'Choyo' 210mm Gyuto - Ginsanko - w/ Saya
Sakai Kikumori 'Choyo' 210mm Gyuto - Ginsanko - w/ Saya
Sakai Kikumori 'Choyo' 210mm Gyuto - Ginsanko - w/ Saya
Sakai Kikumori 'Choyo' 210mm Gyuto - Ginsanko - w/ Saya
Sakai Kikumori 'Choyo' 210mm Gyuto - Ginsanko - w/ Saya
Sakai Kikumori 'Choyo' 210mm Gyuto - Ginsanko - w/ Saya
Sakai Kikumori 'Choyo' 210mm Gyuto - Ginsanko - w/ Saya
Sakai Kikumori 'Choyo' 210mm Gyuto - Ginsanko - w/ Saya
Sakai Kikumori 'Choyo' 210mm Gyuto - Ginsanko - w/ Saya
Sakai Kikumori 'Choyo' 210mm Gyuto - Ginsanko - w/ Saya
Sakai Kikumori 'Choyo' 210mm Gyuto - Ginsanko - w/ Saya
Sakai Kikumori 'Choyo' 210mm Gyuto - Ginsanko - w/ Saya

Sakai Kikumori 'Choyo' 210mm Gyuto - Ginsanko - w/ Saya

$608.00

Sakai Kikumori ‘Choyo’ 210mm gyuto.  Double bevel ginsanko stainless core with mirror polish iron cladding. Octagonal magnolia wood and water buffalo ferrule handle. Comes with saya. 

The double bevel knives from this series cut nearly effortlessly but still have an authoritative solid feel.  However, these knives are 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 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. 

Steel Type Ginsanko
Handle Material Magnolia Wood and Water Buffalo Ferrule
Weight 141 grams
Height at Heel 42 mm
Overall Length 345 mm
Cutting Edge Length 195 mm
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.

 

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