Kiritsuke Santoku BAS 165 Sakai Kikumori

Production: Japan, Sakai
Brand: Sakai Kikumori
Model: Kiritsuke Santoku BAS
Total length: 315 mm
Handle length: 135 mm
Blade length: 165 mm
Handle variants: oak / blackened oak
Blade finish: Kurouchi
Blade type: double beveled
Steel: Aogami Blue Super
Hardness: 63-64 HRC 

Sakai in Japan's Osaka has been a thriving center for the production of Japanese knives for more than 600 years. Sakai Kikumori is a wholesaler, selling knives from a range of 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 collaborates with the most experienced craftsmen in the area. For nearly 100 years, they have been selling knives that delight home cooks and satisfy the eye of even the most critical professionals. Kikumori offers a wide range of kitchen knives, creating brilliant products with local craftsmen 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 is made of Aogami Blue Super carbon steel coated with 2 layers of stainless steel, created using the San-mai technique. Aogami-Super is one of the best Japanese carbon steels. It has a very fine structure, allowing for a very sharp and durable edge, and is also capable of achieving high hardness without being brittle. It reaches 63-64 HRC on the Rockwell scale and is considered top of its class.
The blade has a Kurouchi finish, created as a by-product of knife forging, also known as a blacksmith's scale. Kurouchi wears slowly with use, especially in places where the knife is used most and where it touches most. It also provides a barrier against moisture, which can help slow down and prevent rust formation on the knife.
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 some must-haves: Wash the knives by hand. Wipe with a dry cloth. Regularly oil both the blade and the handle. Avoid the dishwasher, which can damage the edge. Steel with a higher carbon content offers long-lasting sharpness but requires more care than stainless steel. The knife needs to be oiled from time to time and 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 oil.
The blade of this knife is coated with stainless steel, so its resistance to corrosion is much higher. Pay special attention to the exposed sharpest part of the blade, which should be kept clean and dry after each use.
Regularly sharpen the knives on a sharpening stone, but remember that Japanese knives have a different edge angle and require special and gentler sharpening stones. Use quality wooden cutting boards. Store knives in a dry place to prevent the oxidation of the steel. Do not use for cutting or chopping frozen products or bones. The blade may chip or break.