This 堺正重 Sakai Masashige offers a knife that is unique in several ways. First of all whilst it is a gyuto, it has a profile of a santoku and as such is an uncommon knife. Santokus normally don't go passed about 180mm although it's not unknown for custom orders to be placed for santokus between 195mm- 210mm. Gyutos on the other hand can range between 175mm – 300mm or more.

Although this knife Is quite polished, it isn't mirror like because of the pits that have largely been polished but not polished out. There are also cosmetic scratches that don't affect the performance of the knife.

This knife was made in the famous cutlery city of Sakai. The knife industry in Sakai boasts a history of more than 600 years. Sakai is one of the three great knife and bladed tool producing regions in Japan. The knives individually hand-forged by craftspeople are particularly famous, boasting a domestic share for use by 98% of professional chefs*. Their incredible cutting edge, coupled with the massive boom of Japanese cuisine, makes them the focus of attention for the chefs from around the world.

*Sakai Tourism and Convention Bureau

THE HANDLE

This is a replacement handle that I put on the blade. It is made of Australian Gidgee, a hard arse Aussie wood that will hold up well to the rigours of life in a busy kitchen. The two scales (pieces of wood) have a deep red colour and display the beautiful highly sought after fiddleback pattern.

Photo 10 shows the knife in the process of being hand sharpened. Normally I use a variety of my own stones but I have been loaned some Ohishi stones in 1k, 3k and 10k alongh with two Japanesese Naturals by Brian Shugarue of BJS Planes to evaluate. You can see the result in the video clip. This carbon steel puppy can trim down free standing magazine paper as well as slicing cucumber and radish so thin you can still read the kanji on the blade through the veg.

DETAILS AT A GLANCE

• Spine Thickness above heel: 1.81mm
• Bevel: Double bevel
• Steel: Carbon Steel
• Handle: wood
• Handle Treatment: Waxed
• Blade length: 240mm of hard sharp love
• Knife length: 360mm

Gyuto knives are fast becoming more popular than western style chefs knives. This is partly due to their handling and versatility. Gyuto 和牛刀 means cow sword and they were originally made for slicing meat. Their uses has evolved with their sharp edge to be the multipurpose knife you absolutely need in your collection.

I am not a chef, just an enthusiastic home cook. I love to sharpen and restore knives. I hope that the little clip gives you the enthusiasm to try new meals and cooking methods.

Please note that I will combine shipping on multiple items or purchases made at the same time. Please ask questions if you wish. I generally get back within an hour or two. Please note that none of my knives come with a saya.

Shipping Info: Generally, any item paid for before 08:00 on a weekday morning will be posted on my 09:00 postal run.