Nigara SG2 – Gyuto Kiritsuke 210mm

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 Hammered Damascus Wa-Gyuto is constructed using a core steel of AUS-10, a stainless steel with a high carbon content that is easy to sharpen and will hold a sharper edge for longer periods of time. AUS-10 is hard yet flexible making it a good compromise between edge retention and durability. The core steel is cladded in softer stainless steel with a polished hammered and Damascus finish giving this blade its striking appearance and aids in further preventing corrosion. The handle is octagonal in shape made from magnolia with a buffalo horn ferrule. The Gyuto, an all round knife which can be used for various tasks, is the Japanese version of a chef’s knife. Gyuto’s generally have a flatter blade profile near the heel to aid in chopping, a rounder belly for rock chopping and a sharp, pointed tip for precision cutting.

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, cleave or prise 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.

Tojiro Knives

Tojiro is one of the few manufactures in Japan that performs all of its manufacturing processes in-house. They choose this path of integrated in-house production, from the careful selection of materials to after sale service. The reason why they are able to deliver high quality lies in their commitment to being directly involved in every aspect of making their knives.

As knives are tools that people directly take into their hands to use, Tojiro values the skills of producers, which are the foundation of manufacturing, and keep a close eye on all processes until each craftsman at TOJIRO is completely satisfied. Our knives that are produced by traditional techniques and modern industrial technology are held in the highest regard not only in Japan, but around the world.

Gyuto (Chefs Knife):

The Gyuto is a Japanese designed chef’s knife. Gyutos vary widely in design but generally range from 210mm to 270mm in length though smaller and larger examples can be found. Like the familiar western styled chef’s knife, Gyutos are commonly tall at the heel, have a reasonably flat profile toward the heel for chopping, a belly toward the tip of the blade for rock cutting, and a pointed tip for precision work.

VG10 Stainless

The blade is made from VG10 Stainless. Its a very popular stainless steel for knife makers in Japan. It is produced by Takefu Special steel Co. Ltd. VG10 is specifically designed for kitchen knife making. Its’s relatively easy to work, has great edge retention, hardness and ductility. VG10 is usually hardened to 60-61 HRC.

Knife Specifications:  

Knife Shape: Gyuto

Blade Length: 210mm

Steel Type: VG10 Stainless

Rockwell Hardness: 60:61

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, cleave or prise 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.