Sakai Kikumori NDW Kiritsuke Gyuto 210mm

The kiritsuke knife is one of the most distinctive profiles in Japanese cutlery, and the Sakai Kikumori NDW Kiritsuke Gyuto 210mm is one of the finest examples available in South Africa today.

Sakai Kikumori is the knife brand of Kawamura Hamono, a family run cutlery company founded in 1926 in Sakai City, one of Japan’s most celebrated knife making regions with over 600 years of tradition. In 2011 Kawamura Hamono received the Sakai Wazashu certification from the Sakai Chamber of Commerce, one of the most coveted quality endorsements in the region. Every knife is the product of generations of accumulated craft knowledge, with forging, grinding and finishing handled by named artisans who have dedicated their careers to the trade.

The kiritsuke gyuto blends the flat, angular spine of the traditional kiritsuke with the double bevel versatility of a western gyuto. The result is a knife that handles the full range of prep tasks while the angled k-tip adds precision and presence at the point. At 210mm it sits in the most versatile part of the range, well balanced and manageable for sustained use in both professional and home kitchens.

Steel and Construction

The NDW is forged from Shirogami 2 carbon steel with stainless cladding and a bold tsuchime hammer finish. Shirogami 2 is produced by Hitachi Metals and is one of the purest forms of carbon steel used in knife making. It is among the easiest steels to sharpen and capable of achieving an exceptional edge. The stainless cladding protects the body of the blade while concentrating the reactive character of the steel where it matters most, at the cutting edge. The burned chestnut handle gives this kiritsuke knife a distinctly rustic character that sets it apart from conventional Japanese knife aesthetics.

Maintenance and Care

The stainless cladding means the flat panels of the blade will not stain or rust under normal conditions. The exposed Shirogami carbon edge must be wiped dry during use and washed and dried by hand immediately after. Do not air dry. Over time the edge will develop a patina, which is normal and desirable. Sharpen on a whetstone. Avoid bones, frozen food and hard shelled ingredients.

Best for: Fish, meat, vegetables, precision work, professional and enthusiast home kitchens.

Kitchen Samurai Ease of Use Rating: Enthusiast Carbon, outstanding performance with a care routine that rewards attention to detail.

HRC: 61

Made in Japan

Free shipping on orders over R1,500.