Description & specifications
Sakai Kikumori has been making knives since 1926, and since then they have become known as a top brand from Sakai. They work together with some incredibly skilled blacksmiths and grinders who, in collaboration, create some fantastic products.
The Choyo series is forged by the legendary Yoshikazu Tanaka, and is sharpened by the equally renowned sharpener, Morihiro. An iconic pair of partners who each bring something very special to the pitch. An incredibly good hardening of the blade from the experienced blacksmith, and a fantastic grinding job from Morihiro-san. Morihiro-san makes the blade stand out with a fantastic mirror polish on the top of the blade, and further down starts his signature Wide-bevel grind.
It is built in 3 layers. Tanaka-san's blue #1 at the core, which he is also known to be the absolute best at hardening, and soft iron on the outside.
The knife is a 240mm k-tip chef's knife, and works as a perfect all-around knife for any kitchen. The knife is used for meat, fish and vegetables
| Brand/series | Sakai Kikumori Choyo |
| Type | Chef's knife K-Tip |
| 3 Layers of Blue #1 and Soft Iron |
|
| 50/50 | |
| Octagonal Magnolia Buffalo Horn |
|
| NO! | |
| 63/64 |
|
Specs (May vary due to handmade) |
Length: 240mm. Height: 45mm. Weight: 172g. Width out of the handle: 3.1mm. |
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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