Gyuto Nashiji 210 Sakai Kikumori

Manufacture: Japan, Sakai
Brand: Sakai Kikumori
Model: Gyuto Nashiji 210
Total Length: 360mm
Handle Length: 133mm
Blade Length: 210 mm
Handle Variants: oak / blackened oak
Surface Finish of Blade: Nashiji
Type of Blade: double-sided sharpened
Steel: Aogami Blue Steel #2
Hardness: 62-63 HRC 

Sakai in Osaka, Japan has been a thriving center for producing Japanese knives for over 600 years. The Sakai Kikumori company was founded in 1926 in the heart of the old town and continues to collaborate with the most experienced craftsmen in the area. For almost 100 years, they have tirelessly crafted knives that delight home cooks and satisfy even the most critical professionals. Kikumori offers a wide range of kitchen knives and creates brilliant products that are not available anywhere else. These are traditional, high-quality knives with excellent sharpness and an elaborate 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, Praha 10, 10100, CZ, 773707811, info@tokyotools.cz

The knife features a blade made of carbon steel Aogami Blue Steel #2 with a stainless cladding. Aogami Blue #2 is a traditional Japanese carbon steel alloyed with tungsten and chromium, which is characterized by excellent edge retention. It combines hardness with good toughness and relatively easy sharpening.
The surface finish mimics the skin of an Asian pear and has a rustic appearance. Like the hammer finish Tsuchime, with Nashiji, the grip slightly increases when holding the blade, making it less slippery in hand. Conversely, it slightly reduces food adhesion to the blade as it creates numerous miniature air pockets between the blade and foods.
The traditional octagonal handle is made of oak wood. 

Note: Supplied in original packaging.

If you want to keep your Japanese knives in perfect condition, here are a few must-haves:
Store knives in a dry place to prevent oxidation of the steel.
Wash knives by hand. Wipe with a dry cloth. Avoid the dishwasher, which can damage the edge.
Steel with higher carbon content offers long-lasting sharpness but requires more care than stainless steel. The knife should be continuously oiled, preferably before first use. Keep the carbon steel blade clean and dry after use. Apply a thin layer of oil after cleaning - flaxseed or camellia oil is best.
Do not use the knife for prying, slicing, or chopping frozen products or hard materials such as bones, pumpkins, etc. The blade may chip or break.
Use a quality wooden cutting board.
Regularly sharpen the knife on a whetstone, but remember that Japanese knives have a different angle of edge and therefore require special and finer whetstones. You can use a Japanese sharpening stone like KING or Suehiro.

More information can be found in the knife care section.