KIKUZUKI Kasumi Kiritsuke Gyuto

Sakai Kikumori offers these knives as uncompromising works of the highest quality. Our foremost craftsmen have diligently fashioned these knives from forging to sharpening, and we have pursued an ease of use that allows one to appreciate the fascinating appeal of our knives.
The subdued luster on the body of KIKUZUKI Kasumi knives is the result of a hairline polishing process, while a matte polish clearly marks their cutting edge. Made of YSS White #2. Combining hardness and durability, this steel provides an exceptionally sharp edge.


The kiritsuke gyuto, like the gyuto, is used to cut many different kinds of foods. The kiritsuke form is used for detailed tasks that require the point of the knife.

1. YSS White #2
   Combining hardness and durability, this steel provides an exceptionally sharp edge. It has a soft feel when being sharpened and is easy to care for.
2. Forging
   A skilled craftsman can expertly draw out the essential characteristics of the steel. CHOYO and KIKUZIKU knives have an overwhelming sharpness that is cultivated by the finest craftsmen through their entire production process, from forging to sharpening.
   *A different production process is used for YSS Silver #3.
   
3. Sharpening
   The work of fine craftsmen is also apparent in the ease of care of these knives. The blades of our knives are perfectly straight and slide smoothly and comfortably across the whetstone.
4. Design
   Our designs pursue ease of use, reflecting the voices of professional chefs even in the finest details. Their keen edges and highly functional designs make them perfect culinary companions.
   
   Japanese magnolia wood, both durable and pleasant to the touch, is used for the handle. The handle is finished in the shape of an octagon, making it easy to grip and familiar to the hand.
   The ago, or heel, has been widened, providing a soft buttress for the fingers.
   The mine, or spine of the blade, has been chamfered to make it easy to handle.