Sakai Kikumori Kurouchi VG10 Gyuto 210mm

The Sakai Kikumori Kurouchi VG10 Gyuto 210mm stands out for the detail that matters most on the chopping board: its grind. The blade is thin and carefully ground, allowing it to move through ingredients with little resistance. For cooks who appreciate clean cuts and a responsive feel, this is a Japanese chef’s knife with plenty to offer.

Its appearance is equally considered. A dark kurouchi finish and textured upper blade give it a rustic character, while the oxidised finish on the bevel reveals a fine, intricate Damascus pattern. The pale magnolia handle and dark buffalo horn collar provide a natural contrast to the steel.

This range brings together blade production in Seki with handle fitting and quality checks by Sakai Kikumori. The blade profile is laser cut before being ground, finished and sharpened by hand. That careful finishing work gives the knife its refined cutting geometry and distinctive appearance.

The 210mm gyuto is a versatile size for daily cooking, offering enough length for slicing boneless meat and fish while remaining manageable for chopping vegetables and finely cutting herbs. Its pointed tip is useful for detailed preparation, making it a practical main knife for both home and professional kitchens.

Steel and Construction

The blade uses VG10 stainless steel, hardened to 60 to 61 HRC. This offers a practical balance of edge retention, corrosion resistance and sharpening maintenance for regular kitchen use.

The thin grind is a defining feature of this range. By reducing the amount of steel behind the cutting edge, it helps the blade pass through ingredients smoothly and with less effort. It is particularly rewarding when making fine slices or working through firm vegetables with controlled cuts.

Fine Damascus detailing runs through the darkened bevel, adding subtle depth to the finish. The magnolia handle keeps the appearance traditional, with a buffalo horn collar completing the fit.

Maintenance and Care

Hand wash with mild detergent and a soft sponge, then dry the blade and handle thoroughly. Do not soak the knife or place it in a dishwasher.

Avoid abrasive cleaning pads and metal polish, which can alter the dark oxidised finish and Damascus contrast. The appearance of the finish may gradually change with use.

Use a wooden or suitable synthetic chopping board. The thin edge is intended for controlled cutting, so avoid bones, frozen food, twisting through ingredients or prying with the tip.

Maintain the edge with a whetstone and store the knife with its blade protected. Keep the magnolia handle away from prolonged moisture and direct heat.

Best for: Everyday vegetable preparation, slicing boneless meat and fish, finely cutting herbs, and cooks who value a thin, carefully finished grind.

Kitchen Samurai Ease of Use Rating: Everyday All Rounder. VG10 stainless steel makes care straightforward, while the thin edge rewards a light, controlled cutting technique.

Blade made in Seki, Japan. Handle fitting and quality checks by Sakai Kikumori.

HRC: 60/61

Made in Japan.

Free shipping on orders over R1,500.