Sakai Kikumori  'Choyo' 135mm Kiritsuke Petty - Aogami 1 - w/ Saya
Sakai Kikumori  'Choyo' 135mm Kiritsuke Petty - Aogami 1 - w/ Saya
Sakai Kikumori  'Choyo' 135mm Kiritsuke Petty - Aogami 1 - w/ Saya
Sakai Kikumori  'Choyo' 135mm Kiritsuke Petty - Aogami 1 - w/ Saya
Sakai Kikumori  'Choyo' 135mm Kiritsuke Petty - Aogami 1 - w/ Saya
Sakai Kikumori  'Choyo' 135mm Kiritsuke Petty - Aogami 1 - w/ Saya
Sakai Kikumori  'Choyo' 135mm Kiritsuke Petty - Aogami 1 - w/ Saya
Sakai Kikumori  'Choyo' 135mm Kiritsuke Petty - Aogami 1 - w/ Saya
Sakai Kikumori  'Choyo' 135mm Kiritsuke Petty - Aogami 1 - w/ Saya
Sakai Kikumori  'Choyo' 135mm Kiritsuke Petty - Aogami 1 - w/ Saya
Sakai Kikumori  'Choyo' 135mm Kiritsuke Petty - Aogami 1 - w/ Saya
Sakai Kikumori  'Choyo' 135mm Kiritsuke Petty - Aogami 1 - w/ Saya

Sakai Kikumori 'Choyo' 135mm Kiritsuke Petty - Aogami 1 - w/ Saya

$428.00

Sakai Kikumori ‘Choyo’ 135mm Kiritsuke petty. Double bevel aogami #1 core blade with mirror polish iron cladding. Octagon magnolia wood and water buffalo ferrule handle. Comes with saya.

This knife has a hard carbon steel core with iron cladding for added durability. The entire blade will develop a patina with use, especially with acidic foods. Special attention is needed to keep from rusting. Do not leave wet. Hand wash & dry, no dishwasher. Hardwood-end grain or softwood long grain cutting boards are preferred; avoid bamboo and plastic cutting boards. Rust can be removed with a light abrasive. Rust can 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 Aogami 1
Handle Material Magnolia Wood and Water Buffalo Ferrule
Weight 78 grams
Height at Heel 29 mm
Overall Length 271 mm
Cutting Edge Length 130 mm
HRC

 *Actual weights and measurements may vary piece to piece

These knifes 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.