Nakiri NAMI 165 Sakai Kikumori

Production: Japan, Sakai
Brand: Sakai Kikumori
Model: Nakiri NAMI
Total length: 310-315 mm
Handle length: 135 mm
Blade length: 165 mm
Handle variants: oak / blackened oak / ebony
Blade finish: Damascus
Blade type: double-sided sharpened
Steel: stainless steel AUS-10
Hardness: 58-60 HRC

Sakai in Osaka, Japan, has been a thriving center of Japanese knife production for more than 600 years. Sakai Kikumori was founded in 1926 in the center of the old town and continues to work with the most experienced craftsmen in the area. For nearly 100 years, it has tirelessly produced knives that delight home cooks and satisfy even the most critical professionals. Kikumori offers a wide range of chef's knives and 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, Prague 10, 10100, CZ, 773707811, info@tokyotools.cz

The blade core is made of Japanese stainless steel AUS-10 with increased carbon content. The substantial quantity of this element ensures easy sharpening and a hardness of 58-60 HRC. AUS-10 offers excellent edge retention, toughness, corrosion, and wear resistance. Knives made of this steel sharpen very well and achieve outstanding sharpness. The core is clad with a Damascus finish, meaning several layers of different types of steel that create a visually striking pattern.
The traditional octagonal handle is made of oak or ebony wood. 

Note: Supplied 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 them dry with a cloth. Avoid dishwashers, which can damage the edge.
The blade of this knife is made of stainless steel, so it does not require as much care. However, it is important to keep the blade clean and dry after use. To restore appearance, both the blade and handle can be coated with oil - preferably linseed or camellia oil.
Regularly sharpen the knife on a whetstone, but remember that Japanese knives have a different edge angle and therefore require special and finer whetstones. Use a quality wooden cutting board for chopping. 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.