Gyuto/Chef Knife Hokiyama-Tosa-Ichi Saiun Tsuchime 210 mm

Product detailed description

Versatile Gyuto knife made of Shirogami 1 (White Paper Steel) with a traditional design

The term ‘Saiun’ (彩雲) comes from Japanese and literally means ‘colourful cloud’ or ‘rainbow cloud’.

It is used to describe the phenomenon when clouds appear in the sky coloured like a rainbow due to the refraction of light (similar to iridescence). In Japanese culture, this term also has a symbolic meaning – it represents happiness, good omens and beauty.

In the Hokiyama Tosa-Ichi Saiun series of knives, this phrase refers not only to aesthetics (beautifully crafted blades with a tsuchime finish and elegant handles), but also to the poetry and tradition that the manufacturer wanted to incorporate into the collection – something like ‘knives with a rainbow inside’.

A beautiful, versatile Gyuto knife made of Shirogami 1 (White Paper Steel) with an impressive design and the highest quality. A robust chef's (kitchen) knife with an impressive design and the highest quality. The back of the knife and the blade taper to a point for versatile use such as cutting and cleaning meat, fruit and vegetables. The chef's knife is also suitable for rocking cuts of herbs, vegetables and nuts. The sharpness of the blade ensures minimal loss of liquid, and your dishes will be full of juice and vitamins. Japanese artistry and new technologies make this knife unique and inimitable.

We recommend purchasing a sheath or blade protector for the knife.

Gyuto knife parameters:

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Sakon Murakumo Gyuto 210 mm has an ultra-sharp cutting core made of Japanese Shirogami 1 (White Paper Steel). It has very good edge sharpness and excellent retention. It is capable of achieving a high hardness of around 62 HRC without being brittle. The outer surface is made of SUS-405 clad steel.

The handle of the Hokiyama Saiun series is made of fine oak wood, which is strong, durable and pleasant to the touch. The traditional octagonal shape ensures a secure and comfortable grip when cutting, even during longer periods of work in the kitchen. The aesthetics of the handle are enhanced by an elegant Black Pakka collar, which adds a contrasting accent between the blade and the wooden part. The combination of natural oak and dark pakka wood creates a luxurious look that matches the high quality of the entire Saiun series. Each handle is carefully crafted to not only look beautiful, but also contribute to the ideal balance of the knife and comfortable control with every cut. This handle combines functionality, comfort and elegance, proving that every detail has been considered in Saiun knives.

Recommendations and maintenance

Sharpening a kitchen knife

We recommend the use of diamond and water grinding stones for the knife edge. If you are not 100% sure of your skills and abilities, please contact us. We will sharpen your knives individually according to your wishes. We also regularly organize knife sharpening courses. Alternatively, look for a professional grinder in your area. Damage that could result from unprofessional grinding is irreversible.

Cleaning a kitchen knife:

Particles attached to the blade surface from aggressive substances can begin to corrode and form rust-like stains on the blade surface. However, it's not the blade that rusts, it's the attached particles. For example, baking soda is commonly used for removal, which when soaked forms a "slurry" and an old cork.