Premium Kenji Togashi Sakai Kikumori Blue #2 Gyuto 210mm Japanese Chef Knife - Perfect for Sushi, Meat Slicing & Professional Kitchen Use

Introducing our long-awaited shipment from Sakai Kikumori, known for their high standards of finish work, and for their relationships with the best blacksmiths in Sakai City. Kenji Togashi unexpectedly turned these out and surprised us all. They have top-notch heat treatment of Aogami #2 Steel and a hand-polished kasumi finish. We have paired it with a Sanjo style burnt chestnut handle with an elegant black buffalo horn ferrule. If you are looking for a 210mm Carbon Steel Gyuto, here is the best of the best.

• 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 hand-applied kasumi finish (reactive)
• Edge Grind: 50/50 wide bevel- suitable for right or left-hand users
• Handle: Sanjo City style burned chestnut with Black Buffalo horn ferrule
• Blade Length: 200mm (Sakai Blades are measured to matchi- so the blade length is actually 200mm) 
• Total Length: 375mm
• Spine Thickness at Base: 2.75mm
• Blade Height: 47.4mm