Sakai Kikumori 'Choyo' 300mm Yanagi - Shirogami 2 - w/ Saya
Sakai Kikumori 'Choyo' 300mm Yanagi - Shirogami 2 - w/ Saya
Sakai Kikumori 'Choyo' 300mm Yanagi - Shirogami 2 - w/ Saya
Sakai Kikumori 'Choyo' 300mm Yanagi - Shirogami 2 - w/ Saya
Sakai Kikumori 'Choyo' 300mm Yanagi - Shirogami 2 - w/ Saya
Sakai Kikumori 'Choyo' 300mm Yanagi - Shirogami 2 - w/ Saya
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Sakai Kikumori 'Choyo' 300mm Yanagi - Shirogami 2 - w/ Saya
Sakai Kikumori 'Choyo' 300mm Yanagi - Shirogami 2 - w/ Saya
Sakai Kikumori 'Choyo' 300mm Yanagi - Shirogami 2 - w/ Saya
Sakai Kikumori 'Choyo' 300mm Yanagi - Shirogami 2 - w/ Saya
Sakai Kikumori 'Choyo' 300mm Yanagi - Shirogami 2 - w/ Saya
Sakai Kikumori 'Choyo' 300mm Yanagi - Shirogami 2 - w/ Saya

Sakai Kikumori 'Choyo' 300mm Yanagi - Shirogami 2 - w/ Saya

$528.00

Sakai Kikumori ‘Choyo’ 300mm Yanagi. Shirogami #2 steel with mirror polish. Octagon magnolia wood and water buffalo ferrule handle. Comes with Saya.

Shirogami #2 is very responsive to sharpening stones, taking an extremely fine but biting edge easily. It is a highly reactive carbon steel. It should be mentioned that extra care is required, as the knife is not stainless and should be dried immediately after use. It will develop a dark patina with usage, but any orange rust should be removed with a light abrasive.

Choyo series knives represent some of the best of Sakai’s knife making. Made by craftspeople who are well respected for preserving demanding traditional techniques, they also contribute their own refinements and creativity to the craft. 

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. The Double bevel knives cut nearly effortlessly but still have an authoritative solid feel.

Choyo blacksmiths on aogami 1 & shirogami 2 are Tanaka Hamono while ginsanko is forged by Nakagawa Hamono (previously Shiraki Hamono). Tanaka-san’s top level forging and heat treatments make for an unusual ease of sharpening and superb edge life and toughness, Nakagawa-san’s ginsanko is also very easy to sharpen and has really good edge life. 

Choyo grinder and polisher: All series Morihiro Hamono Morihiro’s grinding is superb with its characteristic even, wide bevels (he pioneered this grind on wa-gyuto), 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.


Steel Type Shirogami 2
Handle Material Magnolia Wood & Water Buffalo Horn
Weight 186 g
Height at Heel 35 mm
Overall Length 450 mm
Cutting Edge Length 292 mm
HRC