Satake – Stainless Gyuto 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 Damascus Gyuto is constructed using an AUS-10 core steel which is cladded in softer stainless steel with a high polished Damascus pattern. AUS-10 is a stainless steel with a high carbon content and is heat treated between 59-60 meaning it is slightly harder and therefore it’ll be able to hold sharper edges without dulling as quickly. The handle is a Western Style Handle made from Black Polywood with a stainless steel half bolster. 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.

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 Damascus 210mm Gyuto is constructed using a core steel of VG10, a cutlery grade stainless steel produced in Japan. It has a high carbon content which allows it to be heat treated to higher hardness levels thus allowing the blade to take on finer, sharper edges whilst being able to maintain that edge for prolonged periods of time. 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 a western style handle made from Black Polywood and has a stainless steel half bolster. 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.