Gyuto BAS 210 Sakai Kikumori

Manufacture: Japan, Sakai
Brand: Sakai Kikumori
Model: Gyuto BAS
Total Length: 363 mm
Handle Length: 135 mm
Blade Length: 210 mm
Blade Finish: Kurouchi
Blade Type: double-edged
Steel: Aogami Blue Super
Hardness: 63-64 HRC

Sakai in Osaka, Japan, has been a prosperous center for the production of Japanese knives for over 600 years. The Sakai Kikumori company was founded in 1926 in the heart of the old town and continues to collaborate with the most experienced craftsmen in the field. For nearly 100 years, they have tirelessly produced knives that delight home cooks and satisfy even the most critical professionals. Kikumori offers a wide range of kitchen knives and creates brilliant products that are not available anywhere else. These are traditional, high-quality knives with great sharpness and a sophisticated design. 

JP Kawamura Hamono Co., Ltd., 3-1-7, Zaimoku-cho Higashi, Sakai-ku, Sakai City, Osaka Japan, (+81)-72-232-5039, info@kikumori.co.jp CZ Tokyo Tools s.r.o., Slovinská 652/19, Prague 10, 10100, CZ, 773707811, info@tokyotools.cz

The blade is made of Aogami Blue Super carbon steel coated with 2 layers of stainless steel, created with the San-mai technique. Aogami-Super is one of the best Japanese carbon steels. It has a very fine structure, allowing for the creation of very sharp and durable edges, but it can also achieve high hardness without being brittle. On the Rockwell scale, it reaches 63-64 HRC and is considered top of its class.
The blade has a Kurouchi finish, which arises as a byproduct of forging the knife, also known as a "blacksmith's finish." The Kurouchi wears down slowly with use, especially where the knife is most used and touched. It also provides a moisture barrier that can help slow and prevent rust formation on the knife.
The traditional octagonal handle is made of oak wood in a blackened variant.

Note: Supplied in original packaging.

If you want to keep your Japanese knives in perfect condition, here are some must-haves: Wash the knives by hand. Wipe with a dry cloth. Regularly apply oil to the blade and handle. Avoid using a dishwasher, which can cause damage to the edge. Steel with a higher carbon content offers long-lasting sharpness but requires more care compared to stainless steel. The knife needs to be oiled regularly, preferably even before first use. Keep the carbon steel blade clean and dry after use. After cleaning, apply a thin layer of oil - preferably linseed or camellia oil.
The blade of this knife is coated with stainless steel, so its corrosion resistance is much higher. Pay special attention to the exposed sharpest part of the blade, which should be kept clean and dry after every use.
Regularly sharpen the knives on a whetstone, but remember that Japanese knives have a different edge angle and therefore require special and finer whetstones. Use a quality wooden cutting board. Store knives in a dry place to prevent steel oxidation. Do not use for cutting or chopping frozen items or bones. The blade may chip or break.