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Sakai Kikumori – Hand-Forged Shirogami Kurouchi Gyuto 210mm

R5,500.00 R4,950.00


 

Sakai Kikumori

With a passionate devotion to knife-making as well as working with some of the most skilled craftsman in Japan, Sakai Kikumori has been making cutlery of incredible quality and performance since its inception in 1926.

The Kikumori Kurouchi 210mm Gyuto is Hand-Forged using a core steel of Shirogami #2 , a carbon steel which is often referred to as White Carbon Steel. It is the purest carbon steel and is incredibly easy to sharpen as well as having good edge retention and insane sharpness.  Carbon steel, especially White Carbon Steel, requires special care as they are very reactive however, it is less likely to rust when a strong patina has formed.

 

Sakai Kikumori uses the following Forging Process:

 

  1. Steel welding

The fire kiln is heated by propane gas and the inside temperature is 1,100-1,200 centigrade.

Carbon steel is forged into soft iron at 900 centigrade.

Borax and iron oxides are the glue.

 

  1. Forging

Shaping the red-hot blade with a belt hammer.

The surface size of blade will become triplicated by being hammered.

The particle of steel becomes fine by being hammered, and the blade has ductility.

The materials splattered from the surface of the blade when being hammered is iron oxide, called beto.

 

  1. Annealing

The blade heated at 740 centigrade is rest in the straw ash for one night to cool down slowly to make the blade softer and to remove the internal stress(distortion).

The straw ash retains heat(hold heat)

 

  1. Cold forging and shaping

The knife is hammered at room temperature to remove hammer marks to flatten.

 

  1. Quenching

The blade is covered with mud which protects it from sharp changes in high temperature.

The blade is heated again to 750-800 centigrade to toughen the steel, and the blade is quickly cooled in a water bath to ensure hardness.

 

  1. Tempering

To give strength and toughness to the steel.

 

 

Care Instructions:

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food. I’m sure you have a 4×4 somewhere in your kitchen for this job.
  • Never twist or cleave the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.

Out of stock

Additional information

Knife Shape

Gyuto

Blade Length

210 mm

Total length

350 mm

Weight

169 g

Rockwell

62:63

Steel

Shirogami #2 / White Carbon #2

Handle Material

Magnolia with Buffalo Horn

Blade Height Spine to Heel

45 mm

Width at Spine

3 mm

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