Kiritsuke Santoku NDH 165 Sakai Kikumori

Manufacture: Japan, Sakai
Brand: Sakai Kikumori
Model: Kiritsuke Santoku NDH 165
Total Length:  320 mm
Handle Length: 135 mm
Blade Length: 165 mm
Handle Variants: oak
Blade Surface Finish: Damascus
Blade Type: double-edged
Steel: stainless steel AUS-10
Hardness: 58-60 HRC

Sakai in Osaka, Japan, has been a thriving center for the production of Japanese knives for over 600 years. Sakai Kikumori was established in 1926 in the heart of the old town and continues to collaborate with the most experienced craftsmen in the field. For nearly 100 years, they have been tirelessly manufacturing knives that delight home chefs and satisfy even the most critical professionals. Kikumori offers a wide range of kitchen knives, creating 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, Prague 10, 10100, CZ, 773707811, info@tokyotools.cz

The blade core is made of Japanese stainless AUS-10 steel with increased carbon content. A significant amount of this element ensures easy sharpening and a hardness of 58-60 HRC. AUS-10 has great edge retention, toughness, and resistance to corrosion and wear. Knives made from this steel sharpen very well and achieve excellent sharpness. The core is coated with a damask finish, which consists of multiple layers of different types of steel, creating a visually appealing pattern. The blade also has a Tsuchime surface finish, which is hand-hammered using stamps.
The traditional octagonal handle is made of oak wood.

Note: Delivered in original packaging.

If you want to keep your Japanese knives in perfect condition, here are a few must-haves: Wash knives by hand. Wipe with a dry cloth. Avoid the dishwasher, which can cause damage to 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 the appearance, the blade and handle can be oiled - preferably with linseed or camellia oil.
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. You can use a Japanese sharpening stone like KING or Suehiro. 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 may chip or break.