Gyuto NDH 210 Sakai Kikumori

Manufacture: Japan, Sakai
Brand: Sakai Kikumori
Model: Gyuto NDH
Total length: 360 mm
Handle length: 135 mm
Blade length: 210mm
Handle variants: oak / blackened oak
Blade finish: Tsuchime Damascus
Blade type: double-edged
Steel: stainless steel AUS-10
Hardness: 58-60 HRC

Sakai in Japan's Osaka has been a thriving center for the production of Japanese knives for over 600 years. The Sakai Kikumori company was founded in 1926 in the heart of the old town and continues to work with the most experienced craftsmen in the area. For almost 100 years, the company has tirelessly produced 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 cannot be found anywhere else. 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 core of the blade is made of Japanese stainless steel AUS-10 with increased carbon content. A significant amount of this element ensures easy sharpening and hardness of 58-60 HRC. AUS-10 has excellent edge retention, toughness, and resistance to corrosion and wear. Knives made from this steel sharpen very well and achieve excellent sharpness. The core is clad with a Damascus finish, consisting of multiple layers of various types of steel, creating a visually impressive pattern. The blade also features a Tsuchime finish, which is hand-hammered using punches.
The traditional octagonal handle is made from oak wood, in both natural and blackened versions.

Note: Supplied in original packaging.

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