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    Home / Tools / Home / Gyuto NDV 210 Sakai Kikumori

    Gyuto NDV 210 Sakai Kikumori

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    Stainless Steel
    01 tokyo tools sakai kikumori gyuto NDV 210
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    Japanese kitchen knife hand-forged in the city of Sakai. Versatile Gyuto model with a VG10 stainless steel blade with a Damascus cover, Tsuchime finish, and oak handle. 

    Detailed information

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    Product detailed description

    Japanese Knife Gyuto NDV 210 Sakai Kikumori

    The Japanese Gyuto NDV knife from Sakai Kikumori is hand-forged in the city of Sakai. This kitchen tool excels with amazing sharpness, cultivated by the finest craftsmen throughout the entire manufacturing process, from forging to sharpening. Gyuto is a versatile knife for both professional and home use. It is the Japanese counterpart to the Western chef's knife, with a long blade and a classic, symmetrical profile. It is ideal for slicing meat, fish, vegetables, and herbs. Its length allows for long strokes when slicing meat, while the rounded edge is suitable for the rocking technique. The NDV model features a blade made of VG10 stainless steel with a Damascus cladding. The Damascus pattern combined with the hand-hammered Tsuchime finish gives the knife an unmistakable appearance.

    Detail

    Production: Japan, Sakai
    Brand: Sakai Kikumori
    Model: Gyuto NDV 210
    Total Length: 360 mm
    Handle Length: 135 mm
    Blade Length: 210 mm
    Handle Variants: oak / blackened oak
    Blade Finish: Tsuchime Damascus
    Blade Type: double-edged
    Steel: VG10 stainless steel
    Hardness: 61-62 HRC

    Manufacturer

    Sakai in Japan's Osaka has been a thriving center for Japanese knife production for over 600 years. Sakai Kikumori was founded in 1926 in the city center of the old town and still collaborates with the most experienced craftsmen in the area. For nearly 100 years, they have tirelessly produced knives that delight home cooks and satisfy even the most critical professional eye. Kikumori offers a wide range of chef's knives and creates brilliant products that are unavailable elsewhere. These are traditional, high-quality knives with great sharpness and intricate 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, Praha 10, 10100, CZ, 773707811, info@tokyotools.cz

    Material

    The blade is made of VG10 stainless steel with high carbon content. VG10 is a Japanese stainless steel considered one of the best stainless steels for knife production. Thanks to its chemical composition, it combines the benefits of carbon and stainless steel, as it can be very sharp, has excellent edge retention, is relatively easy to sharpen, and has outstanding corrosion resistance. Oak wood is used for the handle. 

    Note: Supplied in original packaging.

    Maintenance

    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. Avoid using a dishwasher, which can damage the blade.
    The blade of this knife is made of stainless steel and therefore requires less care. Still, it is important to keep the blade clean and dry after use. To restore the appearance, the blade and handle can be rubbed with oil - preferably linseed or camellia oil.
    Do not use the knife for prying, slicing, or chopping frozen products or hard materials such as bones, pumpkin, etc. The blade may chip or break.
    Use a quality wooden cutting board. Store knives in a dry place to prevent steel oxidation.

    More information can be found in the section knife care.

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    Additional parameters

    Category: Home
    Use: Slicing
    Tool Type: Knives
    Material: Stainless Steel
    Origin: Japan
    Knife type: Gyuto
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    More about Sakai Kikumori

    Sakai Kikumori is a Japanese kitchen knife brand by Kawamura Hamono, founded in 1926 in Sakai, Osaka Prefecture. It continues the local tradition of knife-making based on a specialised division of labour between blacksmiths, sharpeners, and other craftspeople. Its broad range spans from practical kitchen knives for everyday and professional use to traditionally forged high-end lines made from carbon steels and honyaki.

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