Sakai Kikumori NAB Gyuto 200mm

R2,600.00

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 NAB range from Sakai Kikumori is machine forged with a blue carbon steel # 2 Steel core and cladded with stainless steel.  It’s important to note that a bit of extra care will be needed on the blade’s cutting edge. This is where the High Carbon steel is exposed. The rest of the blade face is stainless steel and super easy to maintain. Over time, the cutting edge will form a beautiful patina that will protect the blade from corrosion. Wash the blade properly after use and make sure to dry correctly. We always use a paper towel to dry our knives as it absorbs all the moisture from the edge.

 

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.

Type: Western Style

Best for: Meat, Fish, Herbs, Vegetables

Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types

 

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.
  • 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.

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