Gyuto: Do you want just one knife for everything or do you want to build a collection of Japanese kitchen knives?
Then the Gyuto is exactly the right thing for you. In most cases, it represents the entry into the world of Japanese knives and should be the centerpiece of your collection, on which you build other knives.
With a Gyuto, 75 to 100% of kitchen work can be done effortlessly. The name "Gyuto" means "cow sword" or "cow blade" (gyu = cow), and it was originally developed as a response to the classic European kitchen knife. For this reason, both have a similar shape. For home use, I recommend a blade length of 210 mm to 240 mm, with 210 mm being the most common. Professionals, on the other hand, often prefer a length of 240 mm to 270 mm.
You can find more information about the most common knife shapes here: Knife shapes
Sakai Kikumori: The Japanese region of Sakai already looks back on 600 years of experience in blade manufacturing.
Sakai Kikumori was founded in February 1926 to continue this tradition. Since that date, Kawamura Hamono has been supplying households and professionals with sharp knives under his Sakai Kikumori brand. Particular emphasis is placed on the quality of the workmanship.
Yoshikazu Tanaka: Tanaka-San is one of the most renowned master blacksmiths in the Sakai region of Japan. He works with many local brands and produces exclusive knives for them. Well-known collaborations include HADO and Sakai Kikumori.
His area of expertise is the white paper steel Shirogami #2. Thanks to his years of experience with this steel, he is able to make his blades extremely sharp, edge-holding and tough using his specially developed hardening process. But all of this doesn't happen without having to do without a flat, thin and delicate knife in the end.
- HRC: 62-63
- Steel: Shirogami #2 (White Carbon), not stainless
- Length according to manufacturer: 240 mm
- Measured length: approx. 226 mm
- Heel height: approx. 50 mm
- Thick blade back over heel: approx. 3.2 mm
- Weight: approx. 216 g
- Form: Gyuto
- Blade type: 50/50
- Blade construction: San Mai
- Finish: Nashiji
- Handle material: Dark lacquered Japanese oak
- Blacksmith: Sakai Kikumori
- Series: Kikuzuki Rin
- Blacksmith: Yoshikazu Tanaka
- Origin: Sakai, Japan
The weight and length information are the dimensions of a randomly selected knife from this series. However, these may vary as each knife is a handmade product. Handmade products may show slight signs of processing.
The knife is made of reactive carbon steel and requires special care. Since the knife is not rustproof, it should be dried carefully after each use. After some time, a dark patina will form which offers the knife additional protection.
Please read the care tips in my FAQ section. Here you will also find the general knife 1x1 .