Petty NDW 135 Sakai Kikumori

Production: Japan, Sakai
Brand: Sakai Kikumori
Model: Petty NDW 135
Total Length: 280 mm
Handle Length: 128 mm
Blade Length: 135 mm
Handle Variants: oak / blackened 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 continues to collaborate with the most experienced craftsmen in the area. For almost 100 years, it has tirelessly produced knives that delight home chefs and satisfy the eye of even the most critical professionals. Kikumori offers a wide range of chef's knives and produces brilliant products not available anywhere else. These are traditional, high-quality knives with great sharpness and refined 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, Praha 10, 10100, CZ, 773707811, info@tokyotools.cz

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

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 the dishwasher, which may cause damage to the blade.
Steel with a higher carbon content offers a long-lasting edge but requires more care than stainless steel. The knife needs to be oiled regularly and 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.
This knife's blade 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 sharpening stone, but remember that Japanese knives have a different blade angle, requiring special and finer sharpening stones. You may use a Japanese sharpening stone 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 items or bones. The blade may chip or break.