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Sakai Kikumori Minomo Kajiya Aogami Kurouchi Tsuchime Gyuto 210mm

Sakai Kikumori Minomo Kajiya Aogami Kurouchi Tsuchime Gyuto 210mm

$440.00 CAD
$440.00 CAD
Sale Sold out
Shipping calculated at checkout.

About Sakai Kikumori Minomo Kajiya: Sakai Kikumori is one of the most ambitious wholesalers in Sakai. Often Sakai wholesalers would stick with the makers in the region where they have been traditionally dealing like Sakai, Tosa, Miki and Seki. Daisuke Kawamura-san of Kawamura Hamono loves exploring other knife makers in regions like Kyushu. That is one of the reasons why we get Miyazaki-san’s knives from Sakai Kikumori. Sakai Kikumori recently partnered up with Minomo Kajiya in Hitoyoshi-city, Kumamoto. Minomo Kajiya has been around in the area for 10 generations making farming tools. Now grandfather (8th gen), father (9th gen) and grandson (10th gen) are
working together in the workshop.

In 2020, massive rainfall caused the Kuma River to overflow and the river bank to collapse, resulting in 22 deaths and flooding of more than 3000 houses in Hitoyoshi. Minomo Kajiya’s workshop was directly affected and had to be relocated. Luckily, there were no casualties in the family, but they had to go through a very tough time. Those knives are made with Aogami #2 with soft steel cladding. The deep tsuchime is stunning and exclusive to this collaboration. Despite the good feeling spine, the thickness behind the edge is really nice and thin, so things like carrots won’t stand a chance.

About the Shape - Inspired by the profile of a traditional European chef knife, gyutos are a multi purpose knife with a slight meat cutting bias and “gyuto” even translates to “cow sword”. If you want one knife to do it all, This is it. The longer blade typically gives the blade a forward balance that allows it to work for you. While the blade would ideally by slid forward or back while cutting, they are also great for folks that prefer to 'rock' their knife while cutting.

Shape Gyuto
Blade Length 210 mm
Blade Height 58.2 mm
Blade Thickness Above Heel 2.8 mm
Weight 191 g
Steel Type Aogami #2 (Blue Carbon Steel) With Carbon Steel Cladding
Rust Prone ⓘ This knife can rust, click to learn more.
Rockwell Hardness 62–63
Blacksmith Minomo Kajiya
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Oak
Made in Kumamoto, Japan
Brand Sakai Kikumori

A note about measurements: Knife edge length is shorter than stated, as Sakai knives are measured from the front of the handle to the tip. Additionally, some knives feature a small 'machi' gap between the handle and blade.

Knife Care

A NOTE ABOUT RUST  

Carbon steel is an awesome material to make knives out of. It’s easy to get sharp and stays sharp a very long time. But this comes with a trade-off; It will rust if you let it. To  avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. Over time, the  blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust),  this will slow the reaction time but not inhibit the rust entirely. Maintain the good  habit of drying off your knife.  

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe mineral oil or beeswax.  

• If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off try baking soda and water mixed into a paste or a product  called Barkeeper’s Friend.  

STORING  

• Protect the edge; for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or travel case. 

• A convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good-ol’ counter top block can keep knives at the ready and protected. So can  drawer inserts. Whatever the method, keep the edge from touching anything else. 

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.com/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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