Sakai Kikumori Kikuzuki Kuro Gyuto Knife 210mm featured – Board work– Filleting fish–

– Board work– Filleting fish– Trimming meat– Chopping smaller ingredients– Fruit and vegetable prep

rectangular blade that excels at both heavy chopping and fine slicing

SpecificationsBlade shape – Petty 150mmMaker – Tajeshi SajiBlade construction – San MaiSteel – SPG2 Stainless Powder SteelHandle – Dessert Ironwood with Mosaic PinTotal length – mmBlade length –  mmBlade height at heel – mmWeight –  gHRC – Blade finish – DamascusEdge grind – 50/50Thickness behind edge – 0

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Maya shares realistic ways to think about how we relate to food

Sakai Kikumori Kikuzuki Kuro Gyuto Knife 210mm featured – Board work– Filleting fish–Gyuto The Japanese Chefs KnifeThe gyuto is the Japanese answer to the Western chefs knife, designed as a true multipurpose blade. With a gently curved edge and pointed tip, it handles slicing, chopping and rocking with ease. Compared to heavier European knives, its thinner and more responsive, offering a clean, precise cutting feel across a wide range of ingredients. At 210mm, this is a particularly versatile size long enough for larger vegetables and