Sakai Kikumori Blue #2 Gyuto 240mm by Kenji Togashi

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Introducing the Sakai Kikumori Blue #2 Gyuto 240mm, a masterpiece of Japanese craftsmanship by the esteemed Kenji Togashi. Renowned for its superior finish work and use of high-quality Aogami #2 Steel, this knife exemplifies Sakai Kikumori's commitment to excellence. With a top-notch blade featuring a hand-polished kasumi finish and a traditional Sanjo style burnt chestnut handle, completed with a black buffalo horn ferrule, this 240mm Carbon Steel Gyuto stands as a pinnacle of quality. 

  • Maker: Sakai Kikumori
  • Blacksmith: Kenji Togashi
  • Sharpener: Kenya Togashi
  • Location: Seki, Japan
  • Construction: San mai
  • Edge Steel: Blue #2 Carbon Steel
  • Cladding: Soft Iron with a hand-applied kasumi finish (reactive)
  • Edge Grind: 50/50 wide bevel, suitable for both right and left-hand users
  • Handle: Sanjo City style burnt chestnut with a black buffalo horn ferrule
  • Blade Length: 231mm (Sakai Blades are measured to matchi- so the blade length is actually 231mm) 
  • Total Length: 400mm
  • Spine Thickness at base: 2.9mm
  • Spine Thickness mid: 2.12mm
  • Spine Thickness near tip: 0.65mm
  • Blade height: 51.86mm
  • weight: 143 grams

Customer Reviews

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R
Ray S.
Master craftsmanship

This is a whole lotta knife. No doubt it was crafted by a master. Absolutely beautiful in an understated kind of way. Takes a scary edge and seems to hold it. Only had it a few days so I haven’t put it through it’s paces yet.
Surprisingly not too reactive. A little discoloration on some onions(as is to be expected with an iron clad knife) but that went away after a session or two and some moderate scrubbing.
The biggest surprise was the belly. It’s a subtle curve but there’s almost no flat spot on the blade I received. This runs counter to my cutting style but has turned out not to be as inconvenient as I thought it would. It’s a rock choppers dream knife but somehow still settles easily to the board on push cuts. Robust enough spine to feel substantial but thin enough to absolutely glide through produce. All in all it’s a killer knife. Thanks to the fellas at Tokushu for answering my questions and getting it to me fast like it was sent through a wormhole.

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