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Sakai Kikumori "Kikuzuki Rin" Gyuto 270mm

$549.00 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 White Steel #2, a traditional high-carbon steel, is cherished for its purity and fine grain structure, enabling razor-sharp edges, at the cost of being reactive. It is one of the easiest steels to sharpen, but cannot be left wet for even short periods otherwise rust spots can occur. If you’re fastidious in your knife maintenance, this knife can steel can be extremely rewarding to use.

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.

This range is crafted by none other than Yoshikazu Tanaka, widely considered to be one of the best blacksmiths in Sakai. They are forged using White 1 Steel with soft iron cladding, and a band of Kasumi finish polished by hand. Chefs Edge has opted for the upgraded Ebony handles, and the knives come with a polished and rounded spine and choil.

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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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Customer Reviews

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Art
Kikuzuki Rin

Initial Impressions:

The Kikuzuki Rin Gyuto 270mm is a visually striking knife with a classic Japanese design. The high-carbon stainless steel blade is beautifully finished, and the handle feels comfortable and well-balanced in the hand.

Performance:

Sharpness: This knife is incredibly sharp right out of the box. It slices through produce with ease and precision, making it a joy to use.
Edge Retention: The high-carbon stainless steel holds its edge remarkably well, even after heavy use. This makes it a great choice for busy chefs and home cooks who demand a sharp knife.
Versatility: The 270mm blade length makes this a versatile knife that can handle a wide range of tasks, from chopping vegetables to slicing meat. It's a true workhorse in the kitchen.
Build Quality:

The Kikuzuki Rin Gyuto is built like a tank. The handle is sturdy and secure, and the blade is thick and robust. This knife feels like it will last for years to come.

Sharpening:

While the knife comes incredibly sharp, it's easy to maintain its edge with a quality honing steel. For more significant sharpening, a professional sharpener is recommended.

Overall:

The Kikuzuki Rin Gyuto 270mm is an exceptional Japanese knife that offers a combination of sharpness, durability, and versatility. It's a great investment for serious home cooks and professional chefs who demand the best.