Nakiri Nashiji 165 Sakai Kikumori

Manufacture: Japan, Sakai
Brand: Sakai Kikumori
Model: Nakiri Nashiji
Total length: 315 mm
Handle length: 135 mm
Blade length: 165 mm
Handle variants: oak / blackened oak
Blade surface finish: Nashiji
Blade type: double-edged
Steel: Aogami Blue Steel #2
Hardness: 62-63 HRC

Sakai in Osaka, Japan, has been a thriving center for the production of Japanese knives for over 600 years. The Sakai Kikumori company was established in 1926 in the heart of the old town and continues to work with the most experienced craftsmen in the area. For almost 100 years, they have 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 unmatched anywhere else. These are traditional, high-quality knives with excellent sharpness and intricate designs.

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 knife has a blade made of carbon steel Aogami Blue Steel #2 with a stainless coating. Aogami Blue #2 is a traditional Japanese carbon steel alloyed with tungsten and chromium, known for excellent edge retention. It combines hardness with good toughness and relatively easy sharpening.
The surface finish mimics the skin of an Asian pear and has a rustic appearance. Like the hammer-finished Tsuchime surface, Nashiji slightly increases grip when holding the blade, making it less likely to slip in hand. Conversely, it slightly reduces food adhesion to the blade as it creates many tiny air pockets between the blade and foods.
The traditional octagonal handle is made of oak wood. 

Note: Supplied 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 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 periodically, preferably before first use. Keep the carbon steel blade clean and dry after use. After cleaning, apply a thin coat 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 knife on a whetstone, but remember that Japanese knives have a different edge angle and therefore require special and finer whetstones. You can use, for example, the Japanese sharpening stone 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 foods or bones. The blade may chip or break.