Sakai Kikumori 'Choyo' 180mm Kiritsuke Santoku - Ginsanko - w/ Saya
Sakai Kikumori 'Choyo' 180mm Kiritsuke Santoku - Ginsanko - w/ Saya
Sakai Kikumori 'Choyo' 180mm Kiritsuke Santoku - Ginsanko - w/ Saya
Sakai Kikumori 'Choyo' 180mm Kiritsuke Santoku - Ginsanko - w/ Saya
Sakai Kikumori 'Choyo' 180mm Kiritsuke Santoku - Ginsanko - w/ Saya
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Sakai Kikumori 'Choyo' 180mm Kiritsuke Santoku - Ginsanko - w/ Saya
Sakai Kikumori 'Choyo' 180mm Kiritsuke Santoku - Ginsanko - w/ Saya
Sakai Kikumori 'Choyo' 180mm Kiritsuke Santoku - Ginsanko - w/ Saya
Sakai Kikumori 'Choyo' 180mm Kiritsuke Santoku - Ginsanko - w/ Saya
Sakai Kikumori 'Choyo' 180mm Kiritsuke Santoku - Ginsanko - w/ Saya

Sakai Kikumori 'Choyo' 180mm Kiritsuke Santoku - Ginsanko - w/ Saya

$618.00

Sakai Kikumori ‘Choyo’ 180mm Kiritsuke Santoku. Double bevel ginsanko stainless steel blade with mirror polish. Octagon magnolia wood and water buffalo ferrule handle. Comes with Saya.

Ginsanko is a fine grained, high carbon content (1% + carbon), low chromium (13%) stainless steel with the cutting and sharpening feel of a carbon steel, but less maintenance with regard to reactivity. These knives are ideal for the professional who is looking for a traditional Japanese single bevel knife that’s easy to sharpen and also rust-resistant.

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 Ginsanko
Handle Material Magnolia Wood and Water Buffalo Ferrule
Weight 146 grams
Height at Heel 44 mm
Overall Length 323 mm
Cutting Edge Length 169 mm
HRC

*Actual weights and measurements may vary piece to piece