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Nakagawa x Sakai Kikumori White 2 Mt Fuji Honyaki Gyuto 240mm

$1,527.00 USD


Specifications

Artisan: Satoshi Nakagawa
Style: Honyaki Gyuto
Blade Length: 232mm
Overall Length: 395mm
Height @ Heel: 44.5mm
Spine Thickness @ Heel: 3.5mm
Spine Thickness @ Mid: 2.5mm
Weight: 189g
Blade Material: White 2, Mt. Fuji Hamon, Mirror Finish Above Shinogi
Handle Material: Traditional Urushi Lacquered Handle
HRC: ~64

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Blade Type

The Gyuto knife, a cornerstone of Japanese culinary tradition, is a versatile, all-purpose chef's knife. Its name, translating to "beef sword," reflects its proficiency in slicing meat and in more modern times vegetables. However, its slightly curved blade excels in chopping, dicing, and mincing, making it indispensable in any kitchen.

Steel Type

Japanese White Steel #2, a traditional high-carbon steel, is cherished for its purity and fine grain structure, enabling razor-sharp edges, at the cost of being reactive. It is one of the easiest steels to sharpen, but cannot be left wet for even short periods otherwise rust spots can occur. If you’re fastidious in your knife maintenance, this knife steel can be extremely rewarding to use.

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Mizuno Tanrenjo

The DX Blue 2 is the premium, top of the range Honyaki offered by 5th generation blacksmith Jun Mizuno. Established in 1872, the Mizuno Tanrenjo workshop is one of the most prestigious blacksmith workshops in Japan. The history behind the workshop speaks for itself, with the works of 2nd generation blacksmith Masanori Mizuno still hanging on top of the pagoda at Japan's first UNESCO site.

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Knife Care

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.

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