Gyuto BAS 240 Sakai Kikumori

Manufacture: Japan, Sakai
Brand: Sakai Kikumori
Model: Gyuto BAS
Total length: 390 mm
Handle length: 135 mm
Blade length: 240 mm
Handle variants: oak / blackened oak
Blade finish: Kurouchi
Blade type: double-edged
Steel: Aogami Blue Super
Hardness: 63-64 HRC 

Sakai, located in Osaka, Japan, has been a thriving center for the production of Japanese knives for over 600 years. Sakai Kikumori is a wholesaler that sells knives from a range of traditional blacksmiths, sharpeners, handle makers, and small factories in Sakai. The company was founded in 1926 in the heart of the old city and continues to work with the most experienced craftsmen in the region. For nearly 100 years, it has been selling knives that delight home cooks and satisfy even the most critical professionals' eyes. Kikumori offers a wide range of chef's knives and, together with local craftsmen, creates brilliant products that are not available anywhere else. These are traditional, high-quality knives with great sharpness and 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., Slovinska 652/19, Praha 10, 10100, CZ, 773707811, info@tokyotools.cz

The blade is made of carbon steel Aogami Blue Super coated with 2 layers of stainless steel, created using the San-mai technique. Aogami-Super is one of the finest Japanese carbon steels. It has a very fine structure, allowing for a very sharp and durable edge, yet it is capable of achieving high hardness without becoming brittle. On the Rockwell scale, it reaches 63-64 HRC and is considered top in its class.
The blade has a Kurouchi finish, which develops as a byproduct of forging the knife, also known as the blacksmith's scale. Kurouchi wears off slowly with use, especially in places where the knife is most used and touched. It also provides a barrier against moisture, which can help slow down and prevent rust formation on the knife.
The traditional octagonal handle is made of oak wood, available in both natural and blackened variants.

Note: Delivered in original packaging.

If you want to keep your Japanese knives in perfect condition, here are a few must-haves: Wash the knives by hand. Wipe them with a dry cloth. Regularly coat them with oil on the blade and handle. Avoid the dishwasher, which can cause damage to the edge. Steel with a higher carbon content offers long-lasting sharpness but requires more care than stainless steel. The knife needs to be regularly oiled, preferably 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 each use.
Regularly sharpen 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 the knives in a dry place to prevent oxidation of the steel. Do not use for cutting or chopping frozen products or bones. The blade may chip or break.