Gyuto: Cooking knife r , more information about the most common knife shapes can be found here: knife shapes .
Sakai Kikumori x Minomo Kajiya : This series is commissioned by Sakai Kikumori from Minomo Kajiya in Kumamoto.
The forge consists of just three people: the 80-year-old grandfather who still forges, his son who sharpens the knives, and his grandson who works with him and learns. The blades (except for Petty) are all over 52 mm high. The blades are ground very thin behind the cutting edge, which makes the knives real high performers, but due to their weight and handling they still feel like workhorses.
- HRC: 62-63
- Steel: Aogami #2 (blue paper steel, not stainless )
- Cladding: Soft Iron
- Blade length according to manufacturer: approx. 210 mm
- Measured blade length: approx. 213 mm
- Heel height: approx. 56 mm
- Thick blade back over heel: approx. 3.3 mm
- Weight: approx. 216 g
- Form: Gyuto
- Blade type: Double-edged 50/50
- Finish: Kurouchi
- Handle material: oak
- Brand: Sakai Kikumori
- Blacksmith: Minomo Kajiya
- Origin: Kumamoto , 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.
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.
I ask the care tips in my FAQ section. Here you will also find the general knife 1x1 .