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Sakai Kanechika 210 mm Gyuto AUS10

Sale price€370,95 EUR

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From one of the wildest sharpeners in the world - Mr. Fujii - we can now present these knives

Mr. Fujii does not forge himself, he only grinds. This carefully thought-out division of labor ensures that over the 50+ years he has been grinding knives, he has acquired a fantastic competence. When we write grinding in this case, it is not only the final grinding, but also what can be called ' the initial grind '. In other words, from the raw, forged blade to the finished and sharp knife.

He is not the only one in his workshop, he has three students who need at least 8 years to be able to call themselves master grinders.

The knife has a core of AUS-10, surrounded by a beautifully crafted damascus profile. AUS-10 is, although not hardened as hard in this case, an incredibly nice steel alloy. It keeps the edge sharp for a long time and the fineness of its sharpening is unmatched. The profile of the knife is relatively narrow, which makes it fly through whatever you have to go through - but not the hard stuff.

This knife is a gyuto , which is also popularly called a chef's knife. This is 21 cm, and it is used for most tasks in the kitchen and is particularly good for slicing and chopping tasks in both meat and vegetables. The cutting experience of this knife is beyond words, so it is a knife that must be tested to that extent. If you have the opportunity to come by our store in Torvehallerne in Copenhagen, we will be ready with carrots and a cutting board, so you will be able to experience for yourself why this knife is so much better than most other knives available.

Type Chef's knife / Gyuto

Length
210mm / 21cm

Forging and steel
Damascus steel - AUS10 core

Grinding
50/50

Handle type
Shinogi handle - D-shaped

Stainless
YES!

Hardness
60HRC

Handle material
Magnolia and Buffalo Horn
Kokkekniv fra Fujii Hamono. Sakai Kanechika 210mm Gyuto AUS10 _SK - A1D - GY2101
Sakai Kanechika 210 mm Gyuto AUS10 Sale price€370,95 EUR