Gyuto: chef's knife/all-purpose knife, you can find more information about the most common knife shapes here: knife shapes .
Shirogami #2: White paper steel is one of the purest carbon steels. Shirogami is made from iron sand (Japanese: satetsu), which is also mined in Japan. This material has been used for centuries to make sword blades.
Shirogami is more difficult to work with than Aogami or other carbon steels. The blacksmith only has a very small temperature window for hardening. Therefore, experienced and skilled hands are needed to forge the steel without making any mistakes. Steel that cools too quickly will cause cracks in the blade.
Sakai Kikumori Kikuzuki Kuro Gyuto 210mm: Double-sided ground Shirogami #2 core with Kurouchi finish and an octagonal walnut handle.
The Kikuzuki series of knives is one of the best series that Sakai currently has to offer. They are made by respected craftsmen who still use the traditional forging techniques, but at the same time bring their own sophistication, creativity and techniques.
These double-edged blades cut almost effortlessly and feel robust and elegant at the same time.
The Kikuzuki knives are ground very thin behind the cutting edge and therefore cannot tolerate any mishandling.
The Kikuzuki series (Uzu, Kuro 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.
- HRC: 61-63
- Steel: Shirogami #2 (White Carbon)
- Blade length according to manufacturer: 240mm
- Measured blade length: 230 mm
- Heel height: 51.2 mm
- Thickness of blade back above heel: 3.2mm
- Weight: 189 g
- Form: Gyuto
- Blade type: 50/50
- Blade construction: San Mai
- Finish: Kurochi
- Handle material: walnut, pakka wood
- Series: Kikuzuki Kuro
- Blacksmith: Yoshikazu Tanaka
- Origin: Sakai, Japan
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 .