Sakai Kikumori BHAS Gyuto 210mm
Original price was: R5,950.00.R4,760.00Current price is: R4,760.00.
Sakai Kikumori
With a passionate devotion to knife-making and working with some of the most skilled Artisans in Japan, Sakai Kikumori has been making cutlery of incredible quality and performance since its inception in 1926.
Aogami Super/Stainless Steel Clad:
The knife is made from Aogami 2/Blue Carbon 2 Steel cladded in Stainless steel. Aogami 2/Blue 2 carbon steel is known for its fantastic edge retention and sharpness. It can hold an edge for very long periods and can also be sharpened super sharp. The exposed Aogami 2 core of the blade is reactive steel, and extra care and maintenance is critical. It’s always a good idea to wipe your blade with a damp towel while working, especially with high acidic foods like onion, lemons, etc., until a patina has developed on the blade.
Also, make sure to wash and dry your knives properly after use. We like to use paper towels to dry our carbon steel knives as this absorbs the most moisture. Over time, the exposed Aogami 2 Core will develop a Patina. This oxidation will usually be grey to dark grey, protecting your knife from harmful Rust. The knife will slowly start building its character.
Most Japanese knives are made with a much harder steel than their Western counterparts. Harder steel can be sharpened much sharper and hold an edge for long periods. Never cut through bones, frozen foods, butternut stems, lemongrass, etc. This can result in a chipped blade. Hard steel is much more delicate than softer steel.
In stock
Gyuto
Gyuto (Chef’s) Knife (牛刀包丁 – pronounced: Gyūtō Bōchō) literally translated from Japanese means ‘Cow Blade’. ‘Gyu’ means Cow and ‘to’ means blade. The name stems from its original use to slice and disjoint large cuts of beef. These days the Gyuto is comparable to the Western-styled chef knife and is viewed as an all-rounder in the kitchen.
The Gyuto is the ultimate multi-purpose kitchen knife and is perfect for chopping, slicing, mincing and dicing boneless meat, fish, vegetables, fruit and herbs. The blade profile is well suited for tap-chop or thrust-cut. The slight curve from the middle of the blade leading to its pointed edge is used to rock-chop. Its name also suggests that it is perfect for cutting meat and doing light butcher work. It can be used to pull-cut softer meats or to push-cut more muscular cuts of meat.
The Gyuto features a longer blade providing versatility for cutting larger produce while the tip of the blade allows it to be nimble enough for precision work. The edge is flat from the heel to the belly with a slightly rounded profile from the belly to the tip. The hard steel used in manufacturing makes the double-bevel edge much sharper than Western chef’s knives and retains the ultra-sharp edge for much longer.
Best for: Meat, Fish, Herbs, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types
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