Gyuto: Chef's knife/all-purpose knife, more information about the most common knife shapes can be found here: Knife shapes
Choyo Gyuto 240mm: Double-edged Shirogami #2 core with a traditional octagonal handle made of Japanese magnolia and water buffalo horn ferrule.
The knives in the Choyo series represent some of the best knives that Sakai has to offer. They are made by craftsmen who still master the traditional techniques.
These double-edged blades cut almost effortlessly and feel robust and elegant at the same time.
The Kikuzuki series (Uzu, Kuro, Rin and Kasumi) are forged by Tanaka Hamono for Sakai Kikumori. Yoshikazu Tanaka-san's first-class heat treatments during forging ensure unusual ease of sharpening and excellent edge retention.
The knife is mirror polished and has a washable protective varnish applied, which makes it more difficult to photograph. I am happy to send detailed photos. Contact me at matthias@thechefscorner.de
- HRC: 62-63
- Steel: Shirogami #2 , not stainless
- Blade length according to manufacturer: 240 mm
- Measured blade length: approx. 228 mm
- Heel height: approx. 50 mm
- Thick blade back over heel: approx. 2.8 mm
- Weight: approx. 161 g
- Form: Gyuto
- Blade type: 50/50
- Blade construction: San Mai
- Finish: Mirror polished
- Handle material: magnolia, buffalo wood
- Blacksmith: Sakai Kikumori
- Series: Choyo
- Blacksmith: Yoshikazu Tanaka
- Origin: Sakai, Japan
Since this knife is a handmade product, the measurements vary by a few millimeters for each knife. These numbers were taken from a randomly selected model.
This knife has a hard carbon steel core with an iron coating for added durability. The entire blade will develop a patina over time, especially This is increased with acidic foods. Special attention is required to prevent rusting.
Please read the care tips in my FAQ section. Here you will also find the general knife 1x1 .