Sakai Kikumori Gokujyo By Yoshikazu Tanaka

[Slimcity_13]

https://realsharpknife.com/collecti...okujyo-by-yoshikazu-tanaka-kumori-270mm-gyuto
Interested in possibly purchasing this knife to check off the Y. Tanaka box. Does anyone have any insight or experience with it? Description states the grind is not thick or thin so I'm wondering if there is any flex. I like the 270 since I know the edge on these knives run shorter. Any Idea who sharpens this line of knives? Want to make sure its worth the price tag. Thanks in advance for any info you can provide.

 

[zizirex]

No idea, Tanaka White 2 is good, but not super hard. some Sanjo HT is much harder than his HT for White 2.

 

[Delat]

If you’re just looking for a cheap Y Tanaka then Miura Itadaki is a good value
Japanese Chef Gyuto Knife - MIURA - Itadaki Series - Sizes: 21 / 24cm

However, personally I think the sharpener makes all the difference and would recommend you try one sharpened by Yohei or Kyuzo. I always forget who those two are, but I think Myojin and Takada or maybe Yauchi?

My experience with the Miura Itadaki in White 2 was that it was a decent midweight, not very good edge retention, sharpened very easily, decent fit and finish. Solid value for <$300 if you’re ok touching up on the strop before each use.

 

[zizirex]

Yeahm i dont knw why. my mazaki and hinoura have better edge retention than my Tanaka. all of them are are white 2

 

[Pie]

If you’re just looking for a cheap Y Tanaka then Miura Itadaki is a good value
Japanese Chef Gyuto Knife - MIURA - Itadaki Series - Sizes: 21 / 24cm

However, personally I think the sharpener makes all the difference and would recommend you try one sharpened by Yohei or Kyuzo. I always forget who those two are, but I think Myojin and Takada or maybe Yauchi?

My experience with the Miura Itadaki in White 2 was that it was a decent midweight, not very good edge retention, sharpened very easily, decent fit and finish. Solid value for <$300 if you’re ok touching up on the strop before each use.

I do agree with this for smiths that forge for multiple distributors/brands. Y Tanaka is on the list, but there’s so many to choose from. Myojin seems the be the flavour of the month (year?), and I gotta say I can see why. I like how his convexes turn out.

I’ve handled a Sakai kikumori tanaka before (not the gokujyou) and f&f is great, grind looks thin, maybe a little thinner at the spine and lighter than I like. Can’t say much more than that. It was pretty, at the very least.

I’d almost pick your sharpener and narrow it down that way.

 

[Cliff]

I don't know who the sharpener is for that line, but I would buy with confidence. I think they use outstanding craftsmen.

I have been using my JNS Blue no. 1 version as a daily driver for awhile now and cannot say enough good things about it. I had thought it would be more laser-ish than it is. It's on the slim side of medium, to my mind, just a bit more robust than Fujiyama or, I suspect, Takada, but hardly a heavyweight by any stretch.

 

[Slimcity_13]

I do agree with this for smiths that forge for multiple distributors/brands. Y Tanaka is on the list, but there’s so many to choose from. Myojin seems the be the flavour of the month (year?), and I gotta say I can see why. I like how his convexes turn out.

I’ve handled a Sakai kikumori tanaka before (not the gokujyou) and f&f is great, grind looks thin, maybe a little thinner at the spine and lighter than I like. Can’t say much more than that. It was pretty, at the very least.

I’d almost pick your sharpener and narrow it down that way.

Thank you for the input. I have heard a lot about Myojin during my search and I am definitely interested. As far I know he works with Tanaka on the Fujiyama FM and well as the Tetsujin line of knives. Any others you know of that he sharpens for? Fujiyama FM seem to be pretty hard to get a hold of these days, not sure about Tesujin.

 

[Slimcity_13]

I don't know who the sharpener is for that line, but I would buy with confidence. I think they use outstanding craftsmen.

I have been using my JNS Blue no. 1 version as a daily driver for awhile now and cannot say enough good things about it. I had thought it would be more laser-ish than it is. It's on the slim side of medium, to my mind, just a bit more robust than Fujiyama or, I suspect, Takada, but hardly a heavyweight by any stretch.

Yes would be nice to know - I read someone throw out Ajioka-san as the sharpener for the gokujyo but I think it was a guess. I reached out to the retailer but have not received a response. I’m happy to hear it’s not on the laser end. I currently own a Mazaki 240 which I love but wanted to see what a longer thinner knife was like (but not too thin).

 

[Pie]

Thank you for the input. I have heard a lot about Myojin during my search and I am definitely interested. As far I know he works with Tanaka on the Fujiyama FM and well as the Tetsujin line of knives. Any others you know of that he sharpens for? Fujiyama FM seem to be pretty hard to get a hold of these days, not sure about Tesujin.

FM may pop up on BST on occasion, I think he collaborates with nakagawa on some excessively beautiful knives. Cooks edge, I believe. I think he sharpens metal flow gyuto as well. I have an MM sharpened by him (full convex heel, transition to almost flat grind), and while the laser feel through hard produce wins this one a spot on the rack, I prefer wide bevel for a daily use workhorse for food release purposes. Plenty of heft to the MM for how it cuts tho.

Aaaand oddly enough, that workhorse is my mazaki 240 . I feel you on the need for something thinner, mine started chunky and refuses all weight loss plans. Cracking apples and big carrots happens with the maz, and I loooove myojin’s grind vs big dense product.

 

[Cliff]

Aaaand oddly enough, that workhorse is my mazaki 240 . I feel you on the need for something thinner, mine started chunky and refuses all weight loss plans. Cracking apples and big carrots happens with the maz, and I loooove myojin’s grind vs big dense product.

That describes my Maz 270. I've put it through several rounds of thinning. Still needs more.

[...] I’m happy to hear it’s not on the laser end. I currently own a Mazaki 240 which I love but wanted to see what a longer thinner knife was like (but not too thin).

To be clear, I was referring to the JNS Tanaka. I have not tried the Kikumori. Myojin has started releasing knives under his own name as well. There seem to be a bunch around right now. Check out KnS and ToGo

 

[Pie]

That describes my Maz 270. I've put it through several rounds of thinning. Still needs more.

I found it’s quite fat between the edge and the clad line. I’m hesitant to remove more because I like the indestructability stat.

Back on topic.. but kind of not, as it’s almost turned into a myojin search
https://thecooksedge.com/products/t...82246&pr_ref_pid=4927657836646&pr_seq=uniform
I like this for a collectors piece but would be sad if I had to redo the finish on bench stones.

 

[Slimcity_13]

FM may pop up on BST on occasion, I think he collaborates with nakagawa on some excessively beautiful knives. Cooks edge, I believe. I think he sharpens metal flow gyuto as well. I have an MM sharpened by him (full convex heel, transition to almost flat grind), and while the laser feel through hard produce wins this one a spot on the rack, I prefer wide bevel for a daily use workhorse for food release purposes. Plenty of heft to the MM for how it cuts tho.

Aaaand oddly enough, that workhorse is my mazaki 240 . I feel you on the need for something thinner, mine started chunky and refuses all weight loss plans. Cracking apples and big carrots happens with the maz, and I loooove myojin’s grind vs big dense product.

Just took a look those Nakagawa + Myojin are excessively beautiful indeed. Also excuse my ignorance but what is an MM ? Yes the Mazakis are thick but feel great in hand. I'm not confident enough to thin it yet so it will stay overweight for a while haha.

 

[Pie]

Just took a look those Nakagawa + Myojin are excessively beautiful indeed. Also excuse my ignorance but what is an MM ? Yes the Mazakis are thick but feel great in hand. I'm not confident enough to thin it yet so it will stay overweight for a while haha.

Oh yes, I’d rather not use something that looks that nice.. also a little steep in terms of price.

I present to you, the Konosuke MM. Forged by a left handed female smith, Blue #2, produced for a few years circa 2016(?). Pretty non-descript (visually), thin ground middleweight. Great review vs takada kicking around recently.

The mazaki was actually the driving force for me to buy the MM. They pair well and excel at tasks the other one struggles with.

 

[shinyunggyun]

Oh yes, I’d rather not use something that looks that nice.. also a little steep in terms of price.

I present to you, the Konosuke MM. Forged by a left handed female smith, Blue #2, produced for a few years circa 2016(?). Pretty non-descript (visually), thin ground middleweight. Great review vs takada kicking around recently.

The mazaki was actually the driving force for me to buy the MM. They pair well and excel at tasks the other one struggles with.

The nakagawa x myojin is one of those rare suminagashi blades that looks great even after excessive patina formation.

 

[Slimcity_13]

Oh yes, I’d rather not use something that looks that nice.. also a little steep in terms of price.

I present to you, the Konosuke MM. Forged by a left handed female smith, Blue #2, produced for a few years circa 2016(?). Pretty non-descript (visually), thin ground middleweight. Great review vs takada kicking around recently.

The mazaki was actually the driving force for me to buy the MM. They pair well and excel at tasks the other one struggles with.

Sir, you have sent me further down the fine knife black hole. The Konosuke MM’s sound like an amazing performer with the lore to boot. Seems like they are no longer being made and I’m guessing near impossible to find used.

 

[superworrier]

No idea, Tanaka White 2 is good, but not super hard. some Sanjo HT is much harder than his HT for White 2.

Yeah I prefer Maz and Yoshi white2

 

[superworrier]

The way people describe the MM sounds just like my Tetsujin, which is my #1

 

[heldentenor]

Strata just knocked fifty bucks off the 270 Gokujyo gyuto:

https://strataportland.com/collecti...ts/sakai-kikumori-gokujyo-white-2-270mm-gyuto
Someone buy it before I have to.

 

[M1k3]

The way people describe the MM sounds just like my Tetsujin, which is my #1

Isn't Myojin one of the M's in MM?

 

[big D]

Isn't Myojin one of the M's in MM?

As far as I can recall, these were the first and last name initials of a female sharpener, which took leave to raise an infant.

Edited to add: Though I really think it was the sharpener, perhaps it was the forger? I just read somewhere recently that a female with the initials MM was doing forging.

 

[M1k3]

As far as I can recall, these were the first and last name initials of a female sharpener, which took leave to raise an infant.

Edited to add: Though I really think it was the sharpener, perhaps it was the forger? I just read somewhere recently that a female with the initials MM was doing forging.

Mori (I believe) and Myojin, MM

 

[Pie]

Sir, you have sent me further down the fine knife black hole. The Konosuke MM’s sound like an amazing performer with the lore to boot. Seems like they are no longer being made and I’m guessing near impossible to find used.

These sorts of things are fun, especially when they’re not $3,000 unicorns. MM’s can be had at the odd times on BST for ~$500, there’s a following but not like some other kono.

Imo the lore is definitely part of the fun - most knives mentioned around here cut great, there’s gotta be some other sentimental/subjective value that draws me in.

The more I think of the kikumori gokujyou the more it seems like a reasonably priced y tanaka option. I couldn’t find anything I didn’t like with the regular version at first glance.

 

[Cliff]

Mori (I believe) and Myojin, MM

This is correct. Myojin sharpened the MM and Mori forged them. I got one of the early ones and love it as an all around knife. It looks quite similar in terms of HRC, weight, and general specs with the new Tetsujin

 

[big D]

Mori (I believe) and Myojin, MM

I was mistaken... MB was the lady which left. Different Kono.

 

[esoo]

I was mistaken... MB was the lady which left. Different Kono.

MMs were Ms Mizuki Mori (forger) and Myojin Nahito (sharpener). The Kono MB is was done by Mitsumi Hinoura.

 

[esoo]

Sir, you have sent me further down the fine knife black hole. The Konosuke MM’s sound like an amazing performer with the lore to boot. Seems like they are no longer being made and I’m guessing near impossible to find used.

There is a brand new MM 210 in Blue 2 at foodgear.dk as I type this. No idea if they ship outside EU, if VAT is in the price etc.

 

[mrmoves92]

I just ordered a Sakai Kikumori Gokujyo 270mm gyuto from Dustin at Real Sharp Knife. I’ll try to remember to leave my thoughts about it after I have used it a little.

 

[mrmoves92]

The knife arrived today! Dustin at RSK was great to deal with, and I definitely recommend ordering from him. Overall, the knife seems really nice, but I have some very minor complaints. I’ll describe some of my complaints and general stuff about the knife.

The kasumi finish is a bit coarse/scratchy looking, and the core steel is reflective but not as mirror-like as you might get with a Wakui or Mutsumi Hinoura knife, but the knife still looks really nice to me.

The ferrule of the handle looks like pakka wood instead of buffalo horn, like the description said, but it doesn’t bother me, and I could be wrong.

I wish that the tip got thinner. I may address this if I decide to thin and refinish the knife, but I will use this knife a lot more before deciding whether or not to do that.

The choil is really nicely rounded, but the spine could use a little more rounding, but it is not sharp or bad at all. I’ll use the knife more and see if it actually bothers me.

I have only cut up an apple with it so far. I will use the knife more and report back. The knife has a substantial feel to it while still being pretty light for its length. The balance point is somewhat far forward (at least compared to what I am used to). The choil shot looks a bit thicker than the one on the RSK website, but it is still thin. The knife cut really well and smoothly. I really liked the profile. When slicing the apple, the slices mostly stuck to the blade instead of releasing like they would have done with my Kikuchiyo Yohei ginsan gyuto. I also noticed that the knife is pretty not reactive so far. During and after cutting the apple, there wasn’t any iron or carbon steel smell from the knife, the apple slices didn’t have an iron flavor, and there wasn’t any noticeable patina on the knife. Even my carbon steel knives with stainless cladding and a good patina on the core smell a little bit during or after cutting apples. I asked Dustin if the knives have a lacquer coating, and he didn’t think so. He thought that the lack of reactivity was from the cloudy finish. I have attached a screenshot of the messages.

I asked Dustin for the tallest one that he had, and this one is around 53mm tall. Here are the specs that I have measured. My measurements of distance were taken with a ruler, so they might not be super accurate.

Length: 259mm
Height: 53mm
Weight: 220g
Spine thickness at handle/heel/middle/~1cm from tip: 3.5mm/3mm/just over 2mm/~1mm

I hope that this is helpful. I’ll try to add more thoughts once I have used the knife more. These are just my initial thoughts. Let me know if you have any questions. If you want, I can take more pictures or maybe some cutting videos (oh no! Not my poor cutting skills!) if that would be helpful.

 

[choochoochop]

The knife arrived today! Dustin at RSK was great to deal with, and I definitely recommend ordering from him. Overall, the knife seems really nice, but I have some very minor complaints. I’ll describe some of my complaints and general stuff about the knife.

The kasumi finish is a bit coarse/scratchy looking, and the core steel is reflective but not as mirror-like as you might get with a Wakui or Mutsumi Hinoura knife, but the knife still looks really nice to me.

The ferrule of the handle looks like pakka wood instead of buffalo horn, like the description said, but it doesn’t bother me, and I could be wrong.

I wish that the tip got thinner. I may address this if I decide to thin and refinish the knife, but I will use this knife a lot more before deciding whether or not to do that.

The choil is really nicely rounded, but the spine could use a little more rounding, but it is not sharp or bad at all. I’ll use the knife more and see if it actually bothers me.

I have only cut up an apple with it so far. I will use the knife more and report back. The knife has a substantial feel to it while still being pretty light for its length. The balance point is somewhat far forward (at least compared to what I am used to). The choil shot looks a bit thicker than the one on the RSK website, but it is still thin. The knife cut really well and smoothly. I really liked the profile. When slicing the apple, the slices mostly stuck to the blade instead of releasing like they would have done with my Kikuchiyo Yohei ginsan gyuto. I also noticed that the knife is pretty not reactive so far. During and after cutting the apple, there wasn’t any iron or carbon steel smell from the knife, the apple slices didn’t have an iron flavor, and there wasn’t any noticeable patina on the knife. Even my carbon steel knives with stainless cladding and a good patina on the core smell a little bit during or after cutting apples. I asked Dustin if the knives have a lacquer coating, and he didn’t think so. He thought that the lack of reactivity was from the cloudy finish. I have attached a screenshot of the messages.

I asked Dustin for the tallest one that he had, and this one is around 53mm tall. Here are the specs that I have measured. My scale broke, so I don’t have a measurement of weight, but I’ll try to update this later. My measurements of distance were taken with a ruler, so they might not be super accurate.

Length: 259mm
Height: 53mm
Spine thickness at handle/heel/middle/~1cm from tip: 3.5mm/3mm/just over 2mm/~1mm

I hope that this is helpful. I’ll try to add more thoughts once I have used the knife more. These are just my initial thoughts. Let me know if you have any questions. If you want, I can take more pictures or maybe some cutting videos (oh no! Not my poor cutting skills!) if that would be helpful.

View attachment 178071View attachment 178073View attachment 178072View attachment 178074View attachment 178075View attachment 178076View attachment 178086

Great price too with the promo code that he has going on

 

[Slimcity_13]

The knife arrived today! Dustin at RSK was great to deal with, and I definitely recommend ordering from him. Overall, the knife seems really nice, but I have some very minor complaints. I’ll describe some of my complaints and general stuff about the knife.

The kasumi finish is a bit coarse/scratchy looking, and the core steel is reflective but not as mirror-like as you might get with a Wakui or Mutsumi Hinoura knife, but the knife still looks really nice to me.

The ferrule of the handle looks like pakka wood instead of buffalo horn, like the description said, but it doesn’t bother me, and I could be wrong.

I wish that the tip got thinner. I may address this if I decide to thin and refinish the knife, but I will use this knife a lot more before deciding whether or not to do that.

The choil is really nicely rounded, but the spine could use a little more rounding, but it is not sharp or bad at all. I’ll use the knife more and see if it actually bothers me.

I have only cut up an apple with it so far. I will use the knife more and report back. The knife has a substantial feel to it while still being pretty light for its length. The balance point is somewhat far forward (at least compared to what I am used to). The choil shot looks a bit thicker than the one on the RSK website, but it is still thin. The knife cut really well and smoothly. I really liked the profile. When slicing the apple, the slices mostly stuck to the blade instead of releasing like they would have done with my Kikuchiyo Yohei ginsan gyuto. I also noticed that the knife is pretty not reactive so far. During and after cutting the apple, there wasn’t any iron or carbon steel smell from the knife, the apple slices didn’t have an iron flavor, and there wasn’t any noticeable patina on the knife. Even my carbon steel knives with stainless cladding and a good patina on the core smell a little bit during or after cutting apples. I asked Dustin if the knives have a lacquer coating, and he didn’t think so. He thought that the lack of reactivity was from the cloudy finish. I have attached a screenshot of the messages.

I asked Dustin for the tallest one that he had, and this one is around 53mm tall. Here are the specs that I have measured. My scale broke, so I don’t have a measurement of weight, but I’ll try to update this later. My measurements of distance were taken with a ruler, so they might not be super accurate.

Length: 259mm
Height: 53mm
Spine thickness at handle/heel/middle/~1cm from tip: 3.5mm/3mm/just over 2mm/~1mm

I hope that this is helpful. I’ll try to add more thoughts once I have used the knife more. These are just my initial thoughts. Let me know if you have any questions. If you want, I can take more pictures or maybe some cutting videos (oh no! Not my poor cutting skills!) if that would be helpful.

View attachment 178071View attachment 178073View attachment 178072View attachment 178074View attachment 178075View attachment 178076View attachment 178086

This is fantastic thank you for posting this. The knife looks great. I was wondering about that cladding line since it’s not clear on the site and I do agree that your grind is way thicker than what’s shown on the site. Would you say this is more of a workhorse grind? I actually recently picked up a Takada suiboku from the BTS forum but this knife is still on my list. Thanks again and congrats on the new knife.