Petty NDH 135 Sakai Kikumori

Manufacture: Japan, Sakai
Brand: Sakai Kikumori
Model: Petty NDH
Total length: 280 mm
Handle length: 128 mm
Blade length: 135 mm
Handle options: oak / blued oak
Blade finish: Tsuchime Damascus
Blade type: double-edged
Steel: stainless steel AUS-10
Hardness: 58-60 HRC

For over 600 years, Sakai in Japan's Osaka has been a thriving center for the production of Japanese knives. Sakai Kikumori is a wholesaler and sells knives from a range of traditional blacksmiths, grinders, handle makers, and small factories in Sakai. The company was founded in 1926 in the heart of the old town and continues to collaborate with the most experienced craftsmen in the area. For nearly 100 years, it has been selling knives that delight home cooks and satisfy even the most critical professionals. Kikumori offers a wide range of kitchen knives and creates brilliant products in collaboration with local craftsmen that are not available elsewhere. 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. A significant amount of this element ensures easy sharpening and hardness of 58-60 HRC. AUS-10 has excellent edge retention, toughness, corrosion resistance, and wear resistance. Knives made of this steel sharpen very well and achieve exceptional sharpness. The core is clad with a Damascus finish, i.e., several layers of different types of steel that create a visually impressive pattern. The blade also has a Tsuchime finish, which is hand-hammered using stamps.
The traditional octagonal handle is made of oak wood, available in natural and blued versions.

Note: Supplied in original packaging.

If you want to keep your Japanese knives in perfect condition, here are a few must-haves: Wash the knives by hand. Wipe with a dry cloth. Avoid dishwashers, which can damage the edge. The blade of this knife is made of stainless steel and therefore does not require as much care. However, it is important to keep the blade clean and dry after use. To restore the appearance, you can oil both the blade and the handle - preferably with 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. Store the knives in a dry place to prevent steel oxidation. Do not use for cutting or chopping frozen products or bones. The blade can chip or break.