Description & specifications
Sakai Kikumori was established in 1926 by Kawamura Hamono, and has since become known as a top brand from Sakai. They are a relatively small brand, but work with some of the very best local craftsmen in Sakai such as Yoshikazu Tanaka, Satoshi Nakagawa, and Keichi Fuji, just to name a few.
The knife is forged by the legendary Yoshikazu Tanaka, who is recognized as one of the best smiths in Sakai with over 50 years of experience. Tanaka works with his son in the forge where he exclusively focuses on working with white and blue carbon steel, which he does to perfection using traditional methods such as pine charcoal and rice straw during the hardening process.
It has a very beautiful and rustic kurouchi finish on the top of the blade, and further down starts a very nice grind, which makes the knife very thin behind the edge, and therefore has fantastic cutting ability.
This chef's knife is a classic all-round tool for chopping and slicing both meat and vegetables, and it is an absolute pleasure to work with.
| Brand/Series | Sakai Kikumori Kikuzuki KU |
| Type | Nakiri |
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3 Layer White #2 and Soft Iron |
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50/50 |
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Octagonal Magnolia Buffalo Horn |
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NO! |
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61/62 |
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Specs (May vary due to handmade) |
Length: 180mm. Height: 58mm. Weight: 190g. Width out of handle: 2.3mm. |
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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