Sakai Kikumori Blue #2 Gyuto 210mm Nashiji (Natural Oak)

Sakai Kikumori – Nashiji Gyuto 210mm – Natural Oak

––––––––––––––––––––––––––––––––––––––––––––––

Gyuto – The Japanese Chef’s Knife

The gyuto is Japan’s answer to the Western chef’s knife — a true all-rounder designed for daily prep. With a gently curved belly and fine tip, it moves effortlessly between push cutting, slicing and light rocking.

Thinner and lighter than most European equivalents, it offers greater precision and control while maintaining enough height for confident board work. If you want one knife to do almost everything, this is it.

––––––––––––––––––––––––––––––––––––––––––––––

San Mai Construction – Stainless Clad Blue #2

This blade is forged in san mai (three-layer) construction. A hard Blue #2 carbon steel core is clad in stainless steel, giving you the cutting feel of carbon with easier day-to-day maintenance.

Blue #2 (Aogami #2) is known for its refined grain structure, strong edge stability and excellent edge retention. At around 62 HRC, it takes a very keen edge while remaining durable enough for real kitchen use.

The stainless cladding protects the core steel above the edge line, while the exposed carbon edge will develop a natural patina over time.

––––––––––––––––––––––––––––––––––––––––––––––

Nashiji Finish

The softly textured nashiji (“pear skin”) finish reduces surface contact during cutting and gives the blade a subtle, traditional appearance. It’s understated, practical and very much in keeping with Sakai’s working-knife heritage.

––––––––––––––––––––––––––––––––––––––––––––––

Sakai Kikumori – Sakai Craftsmanship

Based in Sakai, Osaka, Sakai Kikumori works with highly skilled blacksmiths and sharpeners to produce blades that reflect the region’s long-standing knife-making tradition.

Sakai’s division-of-labour system means each stage — forging, heat treatment, grinding and sharpening — is handled by specialists. The result is consistency, balance and exceptional cutting performance.

––––––––––––––––––––––––––––––––––––––––––––––

Handle – Natural Oak

Fitted with a simple, comfortable natural oak wa handle. Lightweight, well balanced, and easy to replace in the long term if ever required.

––––––––––––––––––––––––––––––––––––––––––––––

Steel Care

• Hand wash only — never dishwasher.
• Dry thoroughly after use.
• Use wood or rubber boards to preserve the edge.
• Store safely in a block, on a magnetic rack, or in a saya.
• Strop regularly; sharpen on whetstones when required.
• Expect a patina to form on the exposed carbon edge — this is normal and protective.

––––––––––––––––––––––––––––––––––––––––––––––

Specifications

Blade shape — Gyuto
Maker — Sakai Kikumori
Construction — Stainless clad san mai
Core steel — Blue #2 (Aogami) carbon steel
Hardness — ~62 HRC
Finish — Nashiji
Edge grind — 50/50
Handle — Natural oak

Blade length — 210mm
Total length — 365mm
Blade height at heel — 58mm
Weight — 205g
Spine thickness at heel — 3.37mm
Thickness behind the edge — 0.37mm

––––––––––––––––––––––––––––––––––––––––––––––

Age Restriction
Knives are only available to persons over 18 years of age. Due to the nature of our business, all customers will be required to verify their age at checkout.