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.
- HRC: 60-61
- Steel: Echizen VG10 (stainless)
- Blade length: approx. 210 mm
- Height at heel: approx. 47mm
- Width at the heel: 2.3 mm
- Weight: approx. 147 g
- Form: Gyuto
- Finish: Tsuchime
- Blade type: 50/50
- Handle material: walnut, pakka wood
- Brand: Sakai Kikumori
- TS10 series
- Origin: Echizen, Japan
The weight and length information are the dimensions of a randomly selected knife from this series. However, these can vary because many kitchen knives are handmade. Handmade products can also show slight signs of processing.