Sakai Kikumori Aogami A2/S Nashiji 210mm Gyuto - IMG_5637

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$325.00

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Sakai Kikumori Aogami A2/S Nashiji 210mm Gyuto

Description

A stainless-clad Blue #2 core, hand-hammered Nashiji finish, and slender Sakai grind give this 210mm gyuto laser-like sharpness with everyday stain resistance. The pebble-textured cladding sheds food easily, while a 55mm heel and gentle belly let you push-cut vegetables, draw-slice protein, or rock through herbs with equal ease.

Aogami Nashiji by Sakai Kikumori is forged in the traditional san-mai style: a hard Aogami A2/S core is sandwiched between softer stainless layers, then heat-treated and ground thin for exceptional edge life and effortless sharpening.

Sakai Kikumori 堺菊守 has connected Japan's finest smiths with cooks worldwide since 1926, safeguarding Sakai's 600-year cutlery heritage. By partnering with the city's top forgers, grinders, and sharpeners—and extending support to regional artisans like Minomo Kajiya—the family-run company delivers knives that honor time-tested methods while meeting the demands of today's professional kitchens.

Gyuto 牛刀 or "cow sword" is Japan's answer to the Western chef's knife. Its gently curved belly excels at rocking cuts through herbs, while the flat section near the heel handles push-cutting proteins and vegetables with precision. This all-purpose profile makes it the most versatile blade in any kitchen, equally capable of slicing roasts, dicing vegetables, and mincing aromatics.

San Mai 三枚 means "three layers" — a hard cutting core sandwiched between two softer outer layers. This traditional construction protects the delicate edge from shock while adding toughness and simplifying maintenance, so you can enjoy the performance of high-carbon steel worry-free.

Aogami A2/S 青紙 (Blue Paper No. 2) is essentially white carbon steel enhanced with chromium and tungsten for added toughness. With 1.05 – 1.15% carbon plus tungsten (1 – 1.5%) and chromium (0.2 – 0.5%), this very hard Hitachi steel delivers exceptional edge retention and fine grain structure. Takes a razor-keen edge, sharpens effortlessly on whetstones, and rewards proper care—hand wash, dry immediately—with decades of superior performance.

Additional details

  • Brand: Sakai Kikumori
  • Knifeline: Aogami Nashiji
  • Craftsman:
  • Origin (Made in): Sakai, Osaka, Japan
  • Blade Type: Gyuto
  • Blade Construction: San Mai
  • Blade Finish: Nashiji (Hammered)
  • Hagane (Core Steel): Aogami A2/S (Blue #2)
  • Jigane (Cladding): Stainless Steel
  • Edge/Bevel: Double (50/50)
  • Handle Type:
  • Handle Material:
  • Handle Kuchiwa:
  • Handle Length:
  • Blade Length: 210mm
  • Blade Height: 55.8mm
  • Spine Thickness: 3.18mm
  • Rockwell Hardness:
  • Weight: 178 g