Sakai Kikumori "Kasumi" Gyuto 210mm
Sakai Kikumori "Kasumi" Gyuto 210mm
Sakai Kikumori "Kasumi" Gyuto 210mm
Sakai Kikumori "Kasumi" Gyuto 210mm
Sakai Kikumori "Kasumi" Gyuto 210mm
Sakai Kikumori "Kasumi" Gyuto 210mm
Sakai Kikumori "Kasumi" Gyuto 210mm
Sakai Kikumori "Kasumi" Gyuto 210mm
$599.00 AUD

Sakai Kikumori "Kasumi" Gyuto 210mm

Sakai Kikumori

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Only 0 left in stock

Sakai Kikumori was founded in 1926 by Kawamura Hamono as a wholesaler, and they work with some of the best blacksmiths in Japan. Being a smaller wholesaler, they have the flexibility to create their own brands and pursue creative projects that larger brands choose not to do. They have excelled in this area, creating a line of products that are of some of the highest quality we've ever seen.

This range is crafted by none other than Yoshikazu Tanaka, widely considered to be one of the best blacksmiths in Sakai. They are forged using White 2 Steel with soft iron cladding, and a band of Kasumi finish polished by hand. Chefs Edge has opted for the upgraded Ebony handles, and the knives come with a polished and rounded spine and choil.    

White Steel is the purest of the Japanese High Carbon Steels made by Hitachi Metals. It can be forged to extremely high hardness, sharpened extremely easily (even for novices), and takes a scalpel like edge. It is known to be one of the easiest steel to get blazing sharp.

Being this pure and lacking any stainless properties, this steel is very reactive and will rust quickly if not dried after use, and oiled between uses. However, once a patina builds up, it is less reactive and prone to rusting. Knives of this steel are regarded by many as the purists choice of knife, and are incredibly rewarding to use if maintained properly.


Style: Gyuto 
Blade Length: 210mm
Overall Length: 340
Height @ Heel: 46mm
Spine Thickness @ Mid: 2mm
Weight: 163grs
Blade Material: White 2 Carbon Steel core + Soft Iron Kasumi Clad
Handle Material: Ebony w/Black Buffalo Horn 
HRC: 62-63

Knife Information 

Sakai Kikumori was founded in 1926 by Kawamura Hamono as a wholesaler, and they work with some of the best blacksmiths in Japan. Being a smaller wholesaler, they have the flexibility to create their own brands and pursue creative projects that larger brands choose not to do. They have excelled in this area, creating a line of products that are of some of the highest quality we've ever seen.

This range is crafted by none other than Yoshikazu Tanaka, widely considered to be one of the best blacksmiths in Sakai. They are forged using White 2 Steel with soft iron cladding, and a band of Kasumi finish polished by hand. Chefs Edge has opted for the upgraded Ebony handles, and the knives come with a polished and rounded spine and choil.    


Steel Breakdown

White Steel is the purest of the Japanese High Carbon Steels made by Hitachi Metals. It can be forged to extremely high hardness, sharpened extremely easily (even for novices), and takes a scalpel like edge. It is known to be one of the easiest steel to get blazing sharp.

Being this pure and lacking any stainless properties, this steel is very reactive and will rust quickly if not dried after use, and oiled between uses. However, once a patina builds up, it is less reactive and prone to rusting. Knives of this steel are regarded by many as the purists choice of knife, and are incredibly rewarding to use if maintained properly.


Specifications

Style: Gyuto 
Blade Length: 210mm
Overall Length: 340
Height @ Heel: 46mm
Spine Thickness @ Mid: 2mm
Weight: 163grs
Blade Material: White 2 Carbon Steel core + Soft Iron Kasumi Clad
Handle Material: Ebony w/Black Buffalo Horn 
HRC: 62-63