Gyuto NAMI 210 Sakai Kikumori

Manufacture: Japan, Sakai
Brand: Sakai Kikumori
Model: Gyuto NAMI 210
Total length: 363 mm
Handle length: 135 mm
Blade length: 210 mm
Handle variants: oak / blackened oak
Blade finish: Damascus
Blade type: double-edged
Steel: stainless steel AUS-10
Hardness: 58-60 HRC

Sakai in Japanese Osaka has been a thriving center of Japanese knife production for more than 600 years. The company Sakai Kikumori was established in 1926 in the heart of the old town and still collaborates with the most experienced craftsmen in the area. For almost 100 years, it has tirelessly been producing knives that delight home cooks and satisfy even the most critical professionals' eyes. Kikumori offers a wide range of kitchen knives and creates brilliant products that are unparalleled elsewhere. These are traditional, high-quality knives with excellent sharpness and sophisticated design.

JP Kawamura Hamono Co., Ltd., 3-1-7, Zaimoku-cho Higashi, Sakai-ku, Sakai City, Osaka Japan, (+81)-72-232-5039, info@kikumori.co.jp CZ Tokyo Tools s.r.o., Slovinská 652/19, Prague 10, 10100, CZ, 773707811, info@tokyotools.cz

The blade core is made of Japanese stainless steel AUS-10 with increased carbon content. A significant amount of this element guarantees easy sharpening and a hardness of 58-60 HRC. AUS-10 has great edge retention, toughness, corrosion resistance, and wear resistance. Knives made from this steel sharpen very well and achieve excellent sharpness. The core is clad with a Damascus finish, consisting of several layers of different types of steel, creating a visually impressive pattern.
The traditional octagonal handle is made from oak wood. 

Note: Supplied in original packaging.

If you want to keep your Japanese knives in perfect condition, here are some must-haves: Wash the knives by hand. Wipe with a dry cloth. Avoid the dishwasher, which can cause damage to the edge. The blade of this knife is made of stainless steel and therefore requires less care. Nonetheless, it is important to keep the blade clean and dry after use. To restore appearance, both the blade and handle can be rubbed with oil - preferably linseed or camellia oil.
Regularly sharpen the knife on a whetstone, but remember that Japanese knives have a different edge angle and therefore require special and finer whetstones. You can use, for example, the Japanese whetstone KING or Suehiro. Use a quality wooden cutting board. Store knives in a dry place to prevent steel oxidation. Do not use for slicing or chopping frozen products or bones. The blade may chip or break.