Maker
Kawamura Hamono
Brand
Sakai Kikumori
Origin
Osaka Prefecture, Japan
Stock Keeping Unit
GNKA240GY-OKJBL
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SAKAI KIKUMORI (GINSAN KASUMI) 240mm Gyuto
SAKAI KIKUMORI (GINSAN KASUMI) 240mm Gyuto
Gyuto knives are a Japanese-style Western chef's knife which translates to ‘cow sword’ or ‘beef knife’. They are primarily used for slicing meat and larger ingredients. The Gyuto is the heart of any knife range due to its versatility.
These knives are generally characterised by their long, thin blades with a sharp, pointed tip and a curved edge. They are suitable for using a rocking cutting motion.
The blade of this knife is hand forged by blacksmiths and the handles are made of wood. As a result, there will be minor variations in blade length, appearance of the blade finish, wood grain and colour. The product images should be treated as a close approximation of what will be received.
Regular price
$825.00 AUD
Regular price
Sale price
$825.00 AUD
Taxes included.
Shipping calculated at checkout.
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- Maker/Brand
- Specifications Material(s)
Ginsanko Silver #3 + Soft Stainless-clad
A note on cladded blades: Cladding sandwiches the hardened steel core (i.e. the cutting edge), giving the blade durability – in particular resistant too breakage, and is more easily abraded for the purposes of profiling and sharpening. Cladding is referred to as 'Soft', which simply means it is less hard that the core steel.
HandleJapanese Oak (Black Lacquered)
- Information Care Instructions
Wash the knife by hand using a gentle dishwashing liquid. Always dry immediately after washing with a soft cloth. Do not let the knife drip dry. Also do not wash your knife in a dishwasher, as it encourages the blade to rust and the wooden handle to dry out and crack over time.
The knife is made of Japanese hardened 'stainless' steel. Stainless refers to a steel that is resistant to staining. It is not rust proof. If rust does appear on the blade use a rust remover to remove it.
The wooden handles also require care. Depending on use, we recommend oiling the handle every 3-12 months (depending on use) with boiled linseed or tung oil.
Store your knife in a saya (our recommendation), the original box, a knife block or a mounted knife magnet bar/strip.
The blade is made from harden steel. Harden steel produces a finer edge, and has excellent edge retention. However, a harden steel edge can easily be damaged if not used in the manner outlined in the Description.
Do not cut hard ingredients (e.g. frozen food, bones, hard rind on parmesan cheese, woody rosemary stalks, hard pumpkins, coconuts etc) or non-ingredients. Do not drop your knife. Only cut ingredients on a wooden chopping board.
The knife should only be sharpened using a whetstone. We highly recommend that the edge be stropped, with a leather strop, after sharpening. Do not use pull through sharpeners, regular or diamond honing steels or mechanical sharpening machines.
