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Sakai Kikumori SG2 Western Gyuto 180mm

$201.00 USD $174.00 USD

Specifications

Style: Gyuto
Blade Length: 180mm
Overall Length: 300mm
Weight: 160g
Blade Height @ Heel: 42mm
Bevel: Double Bevel
Spine Thickness @ Mid: 1.6mm
Blade Material: SG2 Powder Stainless Steel Core + Stainless Clad
Handle Material: Western Pakka Wood w/Integral Bolster
HRC: 63-64

 

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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 SG2, also known as R2 steel, is a high-end, powdered metallurgy stainless steel and one of the finest knife-making steels available in Japan. It is a favourite of many for its exceptional hardness and edge retention. Its fine, uniform grain structure enables razor-sharp edges, all the while holding an edge for much longer than Carbon steel knives, without needing to be concerned about rust appearing.

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.

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Learning Centre

Knife Care

This knife is made with a stainless steel and is easy going and low on maintenance. It has high chromium content, meaning it is generally considered safe to leave wet on the board for short periods of time. is still best practice to not leave this knife to air dry as it's stain-less not stain-none! Wipe down after washing the knife and store away from any sources of moisture. 

Customer Reviews

Based on 3 reviews
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P
Peter Kelly

Juj

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A Taste Of Tolga

Stainless steel 180mm banger. Great gyuto for first timers or advanced chefs

M
Matt Adderley

Sakai Kikumori SG2 Western Gyuto 180mm