Sakai Kanechika 210mm Gyuto AUS10

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

Mr. Fujii doesn't forge himself, he only grinds. This carefully thought-out division of labor ensures that, over the 50+ years he has been sharpening knives, he has acquired a fantastic competence. When we write grinding in this case, it is not just the finishing grind, but also what you can call 'the initial grind'. That is, 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 a minimum of 8 years to be able to call themselves master grinders.

Enough about that, the knives here have a core of AUS-10, surrounded by a beautifully executed damascus profile. AUS-10, although not hardened as hard in this case, is an incredibly nice steel alloy. It keeps the egg sharp for a long time and the fineness of one's sharpening is unsurpassed. 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 just 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 poor in words, so it is a knife that must be tested to that extent. If you have the opportunity to drop by our store in Torvehallerne in Copenhagen, we will therefore be ready with carrots and a cutting board, so that you will be able to experience for yourself why this knife is so much better than most others out there.