Nakiri NDW 165 Sakai Kikumori

Production: Japan, Sakai
Brand: Sakai Kikumori
Model: Nakiri NDW
Total Length: 310-315 mm
Handle Length: 135 mm
Blade Length: 165 mm
Handle Options: 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 Japanese knife production for over 600 years. Sakai Kikumori was founded in 1926 in the heart of the old town and continues to work with the most experienced craftsmen in the field. For almost 100 years, it has 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 available nowhere else. These are traditional, high-quality knives with great 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., Slovinska 652/19, Prague 10, 10100, CZ, 773707811, info@tokyotools.cz

The blade is made of Shirogami White #2 carbon steel coated with 2 layers of stainless steel, created using the San-mai technique. Shirogami White Steel is a carbon steel with only very small amounts of impurities. Forging can achieve an exceptionally sharp blade that is also easy to sharpen. The blade has a Tsuchime surface finish and is hand-hammered. A specific relief is created on the blade using dies. The blade surface is finally polished by hand.
The traditional octagonal handle is made of oak wood, available in natural and blackened versions. 

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, as it can cause damage to the edge.
Steel with a higher carbon content offers a long-lasting edge but requires more care compared to stainless steel. The knife needs to be regularly oiled, 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 corrosion resistance is much higher. Pay particular 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 gentler whetstones. You can use a Japanese whetstone KINGor 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.