Sakai Kikumori x Yoshikazu Tanaka Gokujyo Gyuto 210mm - The Cook's Edge
Sakai Kikumori x Yoshikazu Tanaka Gokujyo Gyuto 210mm - The Cook's Edge
Sakai Kikumori x Yoshikazu Tanaka Gokujyo Gyuto 210mm - The Cook's Edge
Sakai Kikumori x Yoshikazu Tanaka Gokujyo Gyuto 210mm - The Cook's Edge
Sakai Kikumori x Yoshikazu Tanaka Gokujyo Gyuto 210mm - The Cook's Edge
Sakai Kikumori x Yoshikazu Tanaka Gokujyo Gyuto 210mm - The Cook's Edge
Sakai Kikumori x Yoshikazu Tanaka Gokujyo Gyuto 210mm - The Cook's Edge
Sakai Kikumori x Yoshikazu Tanaka Gokujyo Gyuto 210mm - The Cook's Edge
Sakai Kikumori x Yoshikazu Tanaka Gokujyo Gyuto 210mm - The Cook's Edge
Sakai Kikumori x Yoshikazu Tanaka Gokujyo Gyuto 210mm - The Cook's Edge

Sakai Kikumori x Yoshikazu Tanaka Gokujyo Gyuto 210mm

Regular price
$375.00
Sale price
$375.00
Unit price
per 

Gyuto: A general-purpose knife that most chefs would say they could not do without. This knife is the Japanese knife makers answer to the western “chef knife”. Gyuto translates to “cow blade”. They are generally tall at the heel, flat throughout, and rounded toward the tip of the knife for rock chopping. I would use my gyuto for just about anything, from butchering certain fish, to brunoise veg, to cutting the cake. Any good chef will tell you to buy a quality Gyuto first, and build the the rest of your knife kit around it.

KNIFE SPECS:

  • Steel: Shirogami #2 (White Carbon) 
  • HRC: 62:63
  • Length: 195mm
  • Height at heel: 45.7mm
  • Spine thickness above heel: 2.9mm
  • Weight: 139g
  • Handle: Wa-Octagonal Magnolia w/Buffalo Horn Collar
  • Construction: Iron Clad San-Mai
  • Edge/Bevel: 50/50
  • Shape: Gyuto
  • Knife line: Gokujyo
  • Finish: Migaki
  • Blacksmith: Yoshikazu Tanaka
  • Maker: Sakai Kikumori
  • Place of Origin: Sakai, Japan

Anyone who has used a carbon knife can testify that they are awesome. They are razor sharp, cut beautifully and generally look rad.

One characteristic of carbon steel knives is that they can rust if not cared for properly. To avoid rusting, please wipe the blade clean after use and dry thoroughly. Do not store a knife that isn't dry.

With time and proper care, your knife will develop what is called patina. The patina on your blade is a beneficial layer that actually protects against rusting.

If you do happen to notice a little rust forming, not to worry. Simply use a soft sponge or gentle scrubby (not steel wool) with warm soapy water to remove.

For more information on knife care, please check out our blog post!