Kiritsuke Santoku NDW 165 Sakai Kikumori

Manufacture: Japan, Sakai
Brand: Sakai Kikumori
Model: Kiritsuke Santoku NDW 165
Total Length: 320 mm
Handle Length: 135 mm
Blade Length: 165 mm
Handle Variants: oak
Blade 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 over 600 years. Sakai Kikumori was founded in 1926 in the heart of the old town and still collaborates with the most experienced craftsmen in the field. For almost 100 years, they have been tirelessly producing knives that delight home cooks and satisfy even the most critical professional eyes. Kikumori offers a wide range of culinary knives, creating brilliant products unmatched elsewhere. These are traditional, high-quality knives with exceptional 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 is made of high-carbon Shirogami White #2 steel coated with two layers of stainless steel, crafted with the San-mai technique. Shirogami White Steel is a carbon steel with a very low impurity content. It can be forged to achieve an exceptionally sharp blade that also sharpens well. The blade is surface-treated with Tsuchime and is hand-hammered. A specific relief is created on the blade using stamps. The surface of the blade is finally hand-polished.
The traditional octagonal handle is made of oak wood, available in both natural and blackened versions. 

Note: Delivered in original packaging.

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 as it can damage the edge.
Steel with a higher carbon content offers long-lasting sharpness but requires more care compared to 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 oil.
The blade of this knife is coated with stainless steel, making it more corrosion-resistant. Pay special attention to the exposed sharpest part of the blade, which should be kept clean and dry after each use.
Regularly sharpen the knife with a whetstone, but remember that Japanese knives have a different edge angle, requiring special and finer stones. You might use Japanese sharpening stones 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.