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Sakai Kikumori Blue Super Gyuto 240mm

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$319.00 AUD

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Blade Type

The Gyuto knife, a cornerstone of Japanese culinary tradition, is a versatile, all-purpose chef's knife. Its name, translating to "beef sword," reflects its proficiency in slicing meat and in more modern times vegetables. However, its slightly curved blade excels in chopping, dicing, and mincing, making it indispensable in any kitchen

Steel Type

Japanese Blue Super Steel, an elite variant of the "Aogami" series, is a high-carbon steel alloyed with chromium, tungsten, and added vanadium. This composition enhances its wear resistance, edge retention, and overall toughness. It will still rust if left wet for too long, but not as quickly as any of the other carbon steels. Favored in fine knife crafting, Blue Super Steel is renowned for producing exceptionally sharp and durable Japanese knives.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Sakai Kikumori

Sakai Kikumori was founded in 1926 by Kawamura Hamono as a wholesaler, and they work with some of the best blacksmiths in Japan. Being a smaller wholesaler, they have the flexibility to create their own brands and pursue creative projects that larger brands choose not to do. They have excelled in this area, creating a line of products that are of some of the highest quality we've ever seen.

Let customers speak for us

from 1864 reviews
Great purchase

Love it, I should have got the size down though as it is big lol. Great though.

Kylie McGuiness
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Shanthi Malpress
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This thing IS THE BUSINESS!

Words can't explain how amazing this knife is to use and gaze at! It's my second bunka and my go to knife for everyday prep. Gyuto's aren't getting a look in at the moment. I LOVE it. Thanks Chefs Edge 👊🏽

Daryl D'Suze
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Best kitchen scissors ever!

Excellent. Highly recommend!

Jonathan Biebl
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Excellent blade and Excellent service!

christian batarse
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Stunning

I will definitely be getting another knife from this blacksmith that's for sure

Kenneth Pinney
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Raindrop bunka

This knife is beautiful and so much fun to work with.

Shareef Badawy
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It is a very sharp kitchen knife.

This is an undisputed kitchen knife that is worth the money you spend. You will end up spending less money on this one anyway. The hammer pattern makes cutting vegetables much easier and it stays sharp for a long time. I didn't dare to sharpen it myself, so I had to find a technician to sharpen it for me because I was afraid it wouldn't be as sharp as before. Finally, be careful about rust.

Visrut angsumalee
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Perfect honing rod for Japanese knives!

Love love love it, perfect for quickly bringing the edge back in my knives just before service. 100% recommend for all chefs

Christopher Groenheide
Ceramic Honing Rod Black 10"
As Described

Knife arrived in a short time and is very sharp. I little larger than my prior one, though as I ordered. Would recommend this company to buy through.

Trevor Pacholok
Chefs Edge Shipping Cover
Amazingly sharp

Fantastic

Rf Jose Polo
Nigara Hamono Blue Super Migaki Kiritsuke Nakiri 180mm - Ebony
Good

Fast

Rf Jose Polo
Chefs Edge Shipping Cover

Blade Guard

Jericho Wills Ambasan
Blade Guard

Chefs Edge Shipping Cover

Ally Klopp
Chefs Edge Shipping Cover

Learning Centre

Knife Care

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.

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