Sakai Kikumori, himself approaching 100 years in business, continues to work with some of the most skilled craftsmen in the field, producing a wide range of cutlery.

The elegant Choyo series was hand-forged by the renowned master Satoshi Nakagawa, while the final sharpening was done by the legendary Morihiro, guaranteeing impeccable balance, an exceptionally thin cut, and perfect control during use.

The core of premium Ginsan (Silver 3) steel provides exceptional sharpness, easy maintenance, and corrosion resistance, while the multi-layered stainless steel cladding with a mirror-polished finish gives the knife a luxurious, almost jewelry-like appearance. The Ginsan steel in this model achieves a hardness of around 61–63 HRC, allowing for long-lasting sharpness retention with simpler maintenance compared to classic carbon steels.

The Kiritsuke is a hybrid knife shape used by Japanese chefs. Its purpose is to replace the Sujihiki and Gyuto knives when needed. With it, you can easily make long cuts, prepare sushi or meat dishes, or even chop vegetables.

The octagonal handle geometry is typical of traditional Japanese craftsmanship. Besides contributing to the knife's beauty and uniqueness, it provides the user with a better grip. The naturally light-colored Japanese magnolia wood is perfectly combined with a dark collar made of buffalo horn.

After use, wash the knife by hand with lukewarm water and dry it.
Store the knife in a safe place where it will not collide with other utensils.

The best way to sharpen Japanese knives is by hand on a stone. We offer a professional kitchen knife sharpening service. If you decide to sharpen your knife yourself, take a look at the offer of sharpening stones on the website.

You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, Parmesan rind, pits...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".