| Brand / Blacksmith | Sakai Kikumori |
| Series | Choyo |
| Knife type | Kiritsuke 240mm |
| Blade Length / Total length mm | 227 / 377 |
| Grind | 50/50 |
| Finish | Mirror polish |
| Steel type | Ginsan (Silver-3) |
| Forging method | San Mai |
| HRC hardness | 62 - 63 |
| Handle type / Material / Ferrule | Wa / Octagonal / Magnolia / Buffalo Horn |
| Spine Thickness at heel / tip mm | 3,2 / 0,3 |
| Blade height at heel mm | 45 |
| Weight gr | 180 |
| Notes |
-
Sakai knives have been evolving for the last 600 years. Sakai Kikumori (Kawamura Hamono) is considered as one of the most prestigious manufacturers collaborating with some of the legends in the area of Sakai like blacksmiths Yoshikazu Tanaka, Shiraki and top Japanese sharpener Morihiro. These kind of top cooperations go back to 1925 when the company Kawamura Hamono started. The trusted craftsmen at Sakai Kikumori have combined superlative ease of use and beauty in these knives. They are the jewels of Sakai forged blades and embody the highest realization of the Japanese knife. We are very proud to introduce the CHOYO knives series forged by Yoshikazu Tanaka and grinded by Morihiro which feature a gleaming mirror finish that is not only beautiful, but also rust resistant. A very pure steel is used for the cutting edge of the knife. Our CHOYO knives are made using Yasugi Specialty Steel Silver-3 (Ginsan), a high-grade cutlery steel that has inherited the traditions of Japanese steel and is perfectly suited for making knives. A selected magnolia traditional handle adds to the overall beauty of these. The Kiritsuke is a hybrid knife, similar to a Gyuto but with a K-Tip suitable for delicate tasks and ideal for push cutting technique. It is a knife that is used as a multi-purpose knife, suitable for a wide range of tasks. Is shaped for cutting the vast majority of meats, fishes, vegetables and fruits. Can be also used as a slicer alternative to Sujihiki. The 240mm size is suitable for both experienced home cooks and professionals.
-
Sakai knives have been evolving for the last 600 years. Sakai Kikumori (Kawamura Hamono) is considered as one of the most prestigious manufacturers collaborating with some of the legends in the area of Sakai like blacksmiths Yoshikazu Tanaka, Shiraki and top Japanese sharpener Morihiro. These kind of top cooperations go back to 1925 when the company Kawamura Hamono started. The trusted craftsmen at Sakai Kikumori have combined superlative ease of use and beauty in these knives. They are the jewels of Sakai forged blades and embody the highest realization of the Japanese knife. We are very proud to introduce the CHOYO knives series forged by Yoshikazu Tanaka and grinded by Morihiro which feature a gleaming mirror finish that is not only beautiful, but also rust resistant. A very pure steel is used for the cutting edge of the knife. Our CHOYO knives are made using Yasugi Specialty Steel Silver-3 (Ginsan), a high-grade cutlery steel that has inherited the traditions of Japanese steel and is perfectly suited for making knives. A selected magnolia traditional handle adds to the overall beauty of these. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 270mm size is the most common for medium to big pieces of fillets. The Kiritsuke version features a K-Tip for precise cuts when needed.
Brand / Blacksmith Sakai Kikumori Series Choyo Knife type Kiritsuke Yanagiba 270mm Blade Length / Total length mm 252 / 415 Grind 50/50 Finish Mirror polish Steel type Ginsan (Silver-3) Forging method San Mai HRC hardness 62 - 63 Handle type / Material / Ferrule Wa / Octagonal / Magnolia / Buffalo Horn Spine Thickness at heel / tip mm 3,8 / 0,2 Blade height at heel mm 34 Weight gr 175 Notes -
Sakai knives have been evolving for the last 600 years. Sakai Kikumori (Kawamura Hamono) is considered as one of the most prestigious manufacturers collaborating with some of the legends in the area of Sakai like blacksmiths Yoshikazu Tanaka, Shiraki and top Japanese sharpener Morihiro. These kind of top cooperations go back to 1925 when the company Kawamura Hamono started. The trusted craftsmen at Sakai Kikumori have combined superlative ease of use and beauty in these knives. They are the jewels of Sakai forged blades and embody the highest realization of the Japanese knife. We are very proud to introduce the CHOYO knives series forged by Yoshikazu Tanaka and grinded by Morihiro which feature a gleaming mirror finish that is not only beautiful, but also rust resistant. A very pure steel is used for the cutting edge of the knife. Our CHOYO knives are made using Yasugi Specialty Steel Silver-3 (Ginsan), a high-grade cutlery steel that has inherited the traditions of Japanese steel and is perfectly suited for making knives. A selected magnolia traditional handle adds to the overall beauty of these. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 270mm size is the most common for medium to big pieces of fillets.
Brand / Blacksmith Sakai Kikumori Series Choyo Knife type Yangiba 270mm Blade Length / Total length mm 255 / 415 Grind single bevel Finish Mirror polish Steel type Ginsan (Silver-3) Forging method San Mai HRC hardness 62 - 63 Handle type / Material / Ferrule Wa / Octagonal / Magnolia / Buffalo Horn Spine Thickness at heel / tip mm 3,9 / 0,2 Blade height at heel mm 34 Weight gr 172 Notes
