Sakai Kikumori Choyo White 2 Gyuto 210mm
R9,500.00
Yoshikazu Tanaka: A highly respected blacksmith in Sakai, Osaka, and the current master of the Tanaka family forge. He is renowned for his exceptional skill in forging traditional Shirogami (White) and Aogami (Blue) carbon steels, producing blades with excellent sharpness, toughness, and refined hamon lines. His work is prized by top sharpeners and chefs for its consistent quality and heat treatment.
Morihiro Hamono: The sharpening and finishing shop led by master sharpener Morihiro Tanaka (no relation to Yoshikazu Tanaka). Known for their meticulous hand-finishing and thinning work, they take already excellent forged blades and elevate them with extremely thin, high-performance grinds and flawless polishing. Their finishing on the Choyo and Gokujyo lines is widely regarded as some of the best in the industry.
Shirogami 2/Iron Clad:
The knife is forged from Shirogami/White Carbon Steel. The Shirogami core steel is cladded in Soft Iron, which makes the entire blade of the knife reactive steel, so extra care and maintenance are critical. It’s always a good idea to wipe your blade with a damp towel while working, especially with highly acidic foods like onion, lemons, etc., until a patina has developed on the blade.
Shirogami is one of the purest types of carbon steel you can get; it has minimal impurities and a very fine grain structure. As a result, Shirogami is, in our opinion, one of the easiest steels to sharpen, and you can sharpen Shirogami to a crazy sharpness level.
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 blade 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.
HRC: 62
MADE IN JAPAN
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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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