Sakai Kikumori Aogami #2 Nashiji Gyuto 210mm – Ebony Handle

Traditional Japanese carbon steel craftsmanship with exceptional cutting versatility.

The Sakai Kikumori Aogami #2 Nashiji Gyuto 210mm is a Japanese chef's knife combining the cutting characteristics of traditional carbon steel with the practicality of stainless steel cladding.

At the heart of the blade is Aogami #2 (Blue Paper Steel #2), a high-carbon steel renowned for its ability to achieve a very sharp cutting edge, excellent edge retention and responsive sharpening performance.

The blade features stainless steel cladding, helping protect the outer surfaces against corrosion while leaving the exposed carbon steel cutting edge capable of developing a natural patina.

Its distinctive Nashiji (pear-skin) finish gives the upper blade a rustic, textured appearance, contrasting beautifully with the smooth, polished cutting area.

Versatile 210mm Gyuto Blade

The Gyuto is one of the most versatile Japanese kitchen knives. Its gently curved cutting edge and pointed tip make it suitable for a wide range of tasks, including:

• Slicing and portioning meat

• Preparing fish

• Chopping and slicing vegetables

• Finely cutting herbs

• Everyday precision food preparation

The 210mm blade provides an excellent balance of cutting length, control and manoeuvrability, making it suitable for professional kitchens and passionate home cooks.

The elegant ebony Japanese-style handle completes the knife with a refined, minimalist appearance and comfortable grip.

Key Features & Specifications

• Brand: Sakai Kikumori

• Knife Type: Gyuto / Japanese Chef's Knife

• Blade Length: 210mm

• Core Steel: Aogami #2 (Blue Paper Steel #2)

• Cladding: Stainless Steel

• Blade Finish: Nashiji (Pear-Skin Texture)

• Edge: Double Bevel

• Handle: Ebony Wood

• Handle Style: Japanese Wa-Handle

• Country of Manufacture: Japan

• Best For: Meat, fish, vegetables and general kitchen preparation

Why Choose the Sakai Kikumori Aogami #2 Gyuto?

Combining traditional Japanese carbon steel performance with a versatile blade profile, this Gyuto offers precise cutting, excellent edge retention and the satisfaction of sharpening a fine carbon steel edge.

The unique Nashiji finish, polished cutting area and elegant ebony handle give this knife a distinctive character, making it an excellent choice for experienced cooks and Japanese knife enthusiasts.

Its refined appearance also makes it a thoughtful, gift-ready addition to any knife collection.

Care Instructions

Important: The Aogami #2 cutting edge is not stainless steel.

The exposed carbon steel will naturally develop a patina with use. This is normal and part of the character of traditional Japanese carbon steel knives.

Hand wash and dry immediately after use, especially when cutting acidic ingredients. Never place in the dishwasher or leave the blade wet.

Avoid bones, frozen foods and hard cutting surfaces. Sharpen using Japanese whetstones and store in a dry place. For extended storage, apply a thin layer of food-safe protective oil to the exposed carbon steel.

When it needs an edge, bring it to either of our shops. Most knives are ready the same day. Our sharpening service