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The Choyo range represents some of the finest work offered by Sakai Kikumori, bringing together exceptional materials, specialist Sakai craftsmanship and a beautifully refined finish. Built around a Blue #1 carbon steel core and finished with an immaculate mirror polish, this is traditional Sakai knife making executed at a seriously high level.
The 210mm Gyuto is elegant, lightweight and precise, pairing the exceptional edge potential of Blue #1 with the understated simplicity of a traditional magnolia wa handle. A special knife, but one designed first and foremost to perform.
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The gyuto is the Japanese answer to the Western chef’s knife, designed as a true multipurpose blade. Its combination of blade length, gentle curve and fine pointed tip makes it equally comfortable slicing proteins, chopping vegetables and handling more precise tip work.
At 210mm, this is perhaps the most versatile gyuto size — enough length for larger ingredients and longer slicing cuts while remaining agile and manageable for everyday prep.
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The Choyo is finished with a highly refined mirror polish, giving the blade its distinctive, almost seamless appearance. Beyond looking beautiful, Sakai Kikumori specifically use the polished surface to help improve resistance to rust and corrosion.
It doesn't make the knife stainless — the Blue #1 core remains a reactive carbon steel — but the incredibly smooth surface makes this a particularly refined expression of traditional carbon steel knife making.
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Sakai Kikumori is a long-established knife brand based in Sakai, Osaka — one of Japan’s most important centres of kitchen knife production. Drawing on the city’s long history of specialist forging, sharpening, and handle fitting, Sakai Kikumori offers a wide range of Japanese kitchen knives that balance traditional craft with practical everyday use.
The Choyo range sits at the very top of that offering. Alongside Kikuzuki, Sakai Kikumori describe Choyo as representing their highest level of quality, bringing together carefully selected materials with some of Sakai's most accomplished specialist craftsmen.
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Blue #1, or Aogami #1, is a high-performance Japanese carbon steel produced by adding tungsten and chromium to a very pure carbon steel base. It is capable of taking an exceptionally fine edge while offering excellent edge retention, making it particularly well suited to finely ground, high-performance kitchen knives.
Blue #1 rewards careful use and regular whetstone maintenance. As a carbon steel it is reactive, so the exposed core will naturally develop a patina over time and should always be cleaned and dried thoroughly after use.
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Like many of Sakai's finest knives, the Choyo is the product of specialist craftsmen rather than a single maker carrying out every stage of production. Forging, grinding, sharpening and finishing are individual disciplines within Sakai's traditional knife-making system, allowing each stage to be completed by craftspeople specialising in that particular process.
The Choyo Blue #1 range is widely attributed to renowned Sakai blacksmith Yoshikazu Tanaka, with sharpening and finishing associated with Morihiro Hamono — two names closely connected with some of Sakai's most highly regarded knives.
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The knife is fitted with a traditional octagonal magnolia wa handle with a black buffalo horn ferrule. Magnolia is lightweight, comfortable and understated, allowing the blade to remain the focus while helping maintain the responsive balance associated with traditional Japanese-handled knives.
As buffalo horn is a natural material, its colour and pattern can vary slightly from knife to knife.
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Blade Shape: Gyuto
Blade Length: 210mm
Blade Height:
Steel: Blue #1 (Aogami #1) Carbon Steel
Construction: Laminated
Cladding: Soft Iron
Finish: Mirror Polish
Handle: Magnolia with Black Buffalo Horn Ferrule
Handle Type: Octagonal Wa
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Hand wash only and dry thoroughly immediately after use. Blue #1 is a reactive carbon steel and the exposed cutting edge will naturally develop a patina over time. Despite the highly polished finish, the knife can still rust if it is left wet or exposed to moisture for extended periods.
Wipe the blade during use when working with particularly acidic ingredients. Use a wooden or soft plastic chopping board and avoid bones, frozen foods, twisting or lateral pressure through the edge. Sharpen on whetstones to maintain its performance.
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This is an age-restricted product. Your age will be verified at checkout, and again by the courier on delivery. Orders cannot be left in a safe place or with neighbours — someone over 18 will need to be present to receive it.
We ship Tuesday to Saturday using Royal Mail Tracked 24.
All knives ship via an age verified service in accordance with The Offensive Weapons Act 2019, which will mean the postie will need you to be in to receive the delivery & to check your ID if you look under 25.
The law also requires us to carry out a soft age check of the purchaser after checkout, this is done by an automated system that usually doesn't require your input, although we will need to contact you for proof of age if you fail, which can sometimes happen if you use a work address.
of Community Cutlery as a home for enthusiasts, for people who love the ritual of food preparation and who have realised the charm in doing it with quality tools, with items that are as pleasing on the eye as they are practical in the hand.
