Sakai Kikumori 'Choyo' 210mm Gyuto - Aogami 1 - w/ Saya
Sakai Kikumori 'Choyo' 210mm Gyuto - Aogami 1 - w/ Saya
Sakai Kikumori 'Choyo' 210mm Gyuto - Aogami 1 - w/ Saya
Sakai Kikumori 'Choyo' 210mm Gyuto - Aogami 1 - w/ Saya
Sakai Kikumori 'Choyo' 210mm Gyuto - Aogami 1 - w/ Saya
Sakai Kikumori 'Choyo' 210mm Gyuto - Aogami 1 - w/ Saya
Sakai Kikumori 'Choyo' 210mm Gyuto - Aogami 1 - w/ Saya
Sakai Kikumori 'Choyo' 210mm Gyuto - Aogami 1 - w/ Saya
Sakai Kikumori 'Choyo' 210mm Gyuto - Aogami 1 - w/ Saya
Sakai Kikumori 'Choyo' 210mm Gyuto - Aogami 1 - w/ Saya
Sakai Kikumori 'Choyo' 210mm Gyuto - Aogami 1 - w/ Saya
Sakai Kikumori 'Choyo' 210mm Gyuto - Aogami 1 - w/ Saya

Sakai Kikumori 'Choyo' 210mm Gyuto - Aogami 1 - w/ Saya

$548.00

Sakai Kikumori ‘Choyo’ 210mm gyuto. Double bevel aogami #1 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.

Aogami 1 has the best edge formation of the aogami steels. It typically works at slightly finer finishes and has excellent edge life when finished well.

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 Aogami 1 knives are forged by Tanaka Hamono. Tanaka-san’s top level forging and heat treatments make for unusually easy sharpening, superb edge life and toughness.

Choyo grinder and polisher is Morihiro Hamono.  Morihiro-san's grinding is superb; he pioneered this type of 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.

This knife has a hard carbon steel core with iron cladding for added durability. The entire blade will develop a patina with use, and especially so with acidic foods. Special attention is needed to keep from rusting. 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. 


 

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.

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