Kiritsuke Gyuto NDH 240 Sakai Kikumori

Manufacture: Japan, Sakai
Brand: Sakai Kikumori
Model: Kiritsuke Gyuto NDH
Total Length: 390 mm
Handle Length: 135 mm
Blade Length: 240 mm
Handle Variants: oak / ebony 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 over 600 years in the production of Japanese knives. Sakai Kikumori is a wholesaler and sells knives from various traditional blacksmiths, grinders, handle makers, and small factories in Sakai. The company was founded in 1926 in the heart of the old town and still works with the most experienced craftsmen in the area. For almost 100 years, it has been selling knives that delight home cooks and satisfy the most discerning professionals with their appearance. Kikumori offers a wide range of kitchen knives and, together with local craftsmen, creates brilliant products that are not available 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, Praha 10, 10100, CZ, 773707811, info@tokyotools.cz

The blade core is made from Japanese stainless steel AUS-10 with an 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, corrosion resistance, and wear resistance. Knives made from this steel sharpen very well and attain excellent sharpness. The core is clad with a Damascus finish, i.e., several layers of different types of steel that create a visually striking pattern. The blade also has a Tsuchime surface finish, which is hand-hammered using punches.
The traditional octagonal handle is made of oak wood, available in natural and ebony variants.

Note: Supplied in original packaging.

If you want to keep your Japanese knives in perfect condition, here are a few must-haves: Wash the knives by hand. Wipe with a dry cloth. Avoid the dishwasher, which can cause blade damage. The blade of this knife is made of stainless steel and therefore requires less maintenance. Nonetheless, it is important to keep the blade clean and dry after use. For restoring appearance, both the blade and handle can be rubbed with oil - preferably linseed or camellia. Regularly sharpen the knife on a whetstone, but remember that Japanese knives have a different edge angle, so they require specialized and finer whetstones. 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.