Kiritsuke Gyuto NDW 210 Sakai Kikumori

Manufacture: Japan, Sakai
Brand: Sakai Kikumori
Model: Kiritsuke Gyuto NDW
Total length: 360 mm
Handle length: 135 mm
Blade length: 210 mm
Handle options: oak / blackened oak
Blade surface finish: Tsuchime
Blade type: double-edged
Steel: Shirogami White #2
Hardness: 61-63 HRC

Sakai in Osaka, Japan, has been a thriving center for the production of Japanese knives for more than 600 years. The company Sakai Kikumori was established in 1926 in the center of the old town and collaborates to this day with the most experienced craftsmen in the area. For almost 100 years, it has been tirelessly producing 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 elsewhere. These are traditional, high-quality knives with excellent sharpness and intricate 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 is made of Shirogami White #2 carbon steel coated with 2 layers of stainless steel, created using the San-mai technique. Shirogami White Steel is carbon steel with very few impurities. Forging achieves an exceptionally sharp blade that is also easy to sharpen. The blade has a Tsuchime surface treatment and is hand-hammered. A specific relief is created on the blade using dies. Finally, the blade's surface is hand-polished.
The traditional octagonal handle is made of oak wood, available in natural and blackened variants. 

Note: Delivered in original packaging.

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

For more information, visit the knife care section.