210mm gyuto in nihonkou carbon steel with western pakka wood handle. 330mm overall, height at heel 46mm, 157 grams.
Sakai Kikumori's Nihonkou knives are very reasonably priced factory made carbon steel knives with a carbon content of .95% carbon content hardened to approx 63 HRC. Nihonkou knives are super easy to sharpen and get a nice edge that holds a decent length of time. They are ideal for the professional or home cook who is looking for a great workhorse and easy sharpen-ability.
This is a highly reactive carbon steel. It should be mentioned that extra care is required, as the knife is not stainless and should be dried immediately after use. It will develop a dark patina with usage, but any orange rust should be removed with a light abrasive.
Sakai Kikumori was started in 1926 and draws on Sakai's 600 year history as the major center of traditional Japanese cutlery manufacturing. They work with a large variety of Sakai's smiths, sharpeners and small factories to offer a wide variety of knives ranging from traditional materials and styles (single bevel yanagiba, usuba, deba etc.) to more modern, western influenced styles and materials.