Hand-crafted by Satoshi Nakagawa for Sakai Kikumori, one of our favourite steel combinations; Shirogami 1 Stainless clad.
Grind (and price bracket) are the perfect middle ground before stepping up to knives approaching the $1000 mark.
- Sakai Kikumori Kitchen Knife
- Satoshi Nakagawa Blacksmith
- Sakai, Japan
- 210mm Gyuto Knife
- White (Shirogami) #1 Steel, Soft Stainless Clad
- Magnolia Wood Handle, Buffalo Ferrule
- Hand-Crafted in Japan
- Edge Length: 200mm | Overall Length: 343mm | Blade Height: 47mm | Weight: 161g
- Blade Thickness: (A) 3.7 (B) 2.9 (C) 0.6
* As our Japanese chef knives are hand-made, small variations in size and appearance may occur, and measurements and images are a guide only.
* High-carbon steel (found in the core / edge of this chef knife) will change colour (patina) during use, care is required to prevent surface rust.
Japanese Kitchen Knife | Gyuto (Chef Knife)
The Gyuto, or Japanese chef knife, is widely considered to be the most versatile kitchen knife for both professional chefs & home cooks alike.
With a variety of sizes and shapes available, generally the Gyuto is similar to western style chef knives in shape, however thinner, lighter, made of harder steel and retains a sharper edge. They consist of a flat mid-heel section for chopping, a curve towards the tip for rock cutting and a pointed tip for precision work.
If you are going to purchase just 1 good knife, the Gyuto (or perhaps the similar Santoku) would absolutely be the knife to choose.