About the Maker - Kawamura Hamono

Kawamura Hamono (河村刃物) was established in 1926 in Sakai City, working with some of the best blacksmiths in Japan. They produces knives under the brand "Sakai Kikumori (堺菊守)".

About the Shape - Gyuto

The Gyuto (牛刀) is a type of Japanese kitchen knife that has a double-bevel blade, meaning it is sharpened on both sides. It is similar to the western-style chef’s knife, but it is usually thinner, lighter, and sharper. The name Gyuto means “cow sword” in Japanese, because it was originally used for slicing beef.

About the Steel - Aogami

Developed by Hitachi Metals in Japan, the Aogami (Blue) series steel has a high amount of carbon meaning good edge retention. Special care must be taken as knives made with these steels are prone to rust.

About the Finish - Nashiji

Nashiji (梨子地) literally translates to pear-fruit-skin as the finish imitates the skin of an Asian pear. This finish is created by polishing away the dark oxides while retaining the rough texture. Some may say Nashiji is in the middle between Kurouchi and Migaki.

Sakai Kikumori Aogami Nashiji Gyuto 210mm

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