Anyone out there using a Sikayo?

kidcongo

kidcongo

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Jan 12, 2013
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Well if there's anything more scarce on this forum than photos of an Impofu in use, it has to be any mention of the Sikayo. A long-standing product from the CRK catalogue, surprisingly offered in both left and right-handed models. Anyone out there using one of these? Are they just for the CRK fan, or do they actually belong in the kitchen?
 
Well....so far in this group maybe the answer is "no".................the mystery deepens
 
Id actually like to get one for my Dad who loves to cook, but ive never heard if they are any good. Think i read something a while back about the handles being so-so as liquid or food can get between them? Guess you cant go wrong with anything CRK though..
 
i have looked at them a few times.

they seem nice but possibly specialized. i was on a quest to find my soul blade for the kitchen to compliment my pocket companion. i ended up going in a different direction and i am very pleased with my current kitchen cutlery.

the CRK kitchen knife still calls to me, but the call is not as loud. I, like you, had difficulty finding actual hands on reviews.

So to answer your original question, no i have not used them. But hopfully someone who has can chime in and provide some insight.
 
I got my wife a large, but use it more than she does,,, she says it cuts crooked, and when I said a poor workman blames his tools, it was bad news for me! Stays wicked sharp, especially good for Watermelon!
 
I myself couldn't buy one

It looks to be a chisel ground knife, which I don't mind, but it's in the wrong shape. For me, chisel grind knives should be long and pointy, while the sikayo has a chef knife profile. Perhaps why it cuts crooked.

My chisel ground knife cuts crooked too, if i were to use as a chef knife.
 
I had both the small and the large and they are good knives, they are a Japanese kictchen knife though and perhaps not what most folks are used to. I am very familiar with that type of knife and understand their uses well. The CRKs were, to me, a blend of east and west that just didn't work though. I sold both of mine and really haven't looked back.

I have a few hand mades and other more "pure bread" Western and Eastern kitchen knives that I find far more useable. The smaller, thin (-2mm) stock Chinese cleavers are probably the best kitchen knife of all time when you get familiar with them. They are by far and away my most used knife in the kitchen. :) .......I wish CRK would make one. ;)
 
Whenever I get the temptation to buy one of these, I read this thread and talk myself out of it. Anyone out there using (and loving) their Sikayo?
 
I have both sizes. I have used the 6.5 every time I need a kitchen knife. The 9" I bought with eBay bucks, but haven't used it as the 6.5 does everything you could ask of it and more. I have used it for countless things in the kitchen including cutting vegetables, cutting up deer steaks from a freshly boned out deer, carving Thanksgiving turkey and lots in between. If your a CRK fan, it's a must in the kitchen and just one more excuse to use a CRK for damn near anything...!!!

I am going to make a custom knife block to house them both so they are easily accessible. I will add that I have the Right Hand versions.

I emailed CRK about sharpening them and they gave me instructions on how to use a Sharpmaker for sharpening them. Worked to perfection....!!!
 
nyefmaker said:
I have both sizes. I have used the 6.5 every time I need a kitchen knife. The 9" I bought with eBay bucks, but haven't used it as the 6.5 does everything you could ask of it and more. I have used it for countless things in the kitchen including cutting vegetables, cutting up deer steaks from a freshly boned out deer, carving Thanksgiving turkey and lots in between. If your a CRK fan, it's a must in the kitchen and just one more excuse to use a CRK for damn near anything...!!!

I am going to make a custom knife block to house them both so they are easily accessible. I will add that I have the Right Hand versions.

I emailed CRK about sharpening them and they gave me instructions on how to use a Sharpmaker for sharpening them. Worked to perfection....!!!
Click to expand...

I want to see that custom knife block when you get it made.
 
I have a nine inch Sikayo and love it. I use it for big and small jobs: cutting meat to mincing garlic and dicing tomatoes and it works very well. It even slices bread well. I was worried that I would be too thick for regular use but the only thing that the thinner, full flat-ground Victorinox chef knife I was using previously cut better is potatoes.
 
I have a lefty that I really like. The blade style is really good for all around use, plus it's not so delicate as some of my other kitchen knives. I use it on things I wouldn't use my customs on.
 
CPP said:
I have a nine inch Sikayo and love it. I use it for big and small jobs: cutting meat to mincing garlic and dicing tomatoes and it works very well. It even slices bread well. I was worried that I would be too thick for regular use but the only thing that the thinner, full flat-ground Victorinox chef knife I was using previously cut better is potatoes.
Click to expand...

I find it's poor or worse with carrots, eggplant, most things that needs to be cut lengthwise. It's got a couple uses like cubing meat for stew or smashing garlic with the blade, but overall it's not my favorite kitchen knife. I imagine they still sell them because they have blanks or stock, it's just not very good. Ten minutes doing vegetable prep shows you that.

A $40 Victorinox cuts better, feels better in the hand, and costs 80% less.
 
Have both and use both. I have a myriad of knives for the kitchen so I make a zero attempt to use any knife for everything. My Sikayos are used for hams, turkeys, watermelons, Chinese wax gourds etc.
 
I want to buy one so badly, but I don't like chisel grinds. I just don't understand why the Sikayo has that grind style. :(
 
The chisel grind works well for me although I am uneasy about sharpening it–I hope I can keep it sharp by just stropping. Instead of a hollow grind though I would prefer a full flat grind–not necessarily with a chisel grind but that would be interesting!
 
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