Santoku 180mm CHOYO White Sakai Kikumori

Made in: Japan, Sakai
Brand: Sakai Kikumori
Model: Santoku CHOYO White 180
Profile: Santoku
Edge: double bevel
Cutting edge length: 165 mm
Blade length: 180 mm
Blade height: 46 mm
Handle length: 127 mm
Overall length: 310 mm
Construction: San Mai (three-layer)
Core: Shirogami #2 carbon steel (White Paper Steel #2)
Blade finish: Kyomen / Kasumi
Hardness: 62–63 HRC
Handle: magnolia with a buffalo horn ferrule

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Sakai Kikumori is a Japanese kitchen knife brand of Kawamura Hamono, founded in 1926 in Sakai, Osaka Prefecture. It continues the local manufacturing tradition based on a specialized division of labor among blacksmiths, sharpeners, and other craftspeople. Its broad portfolio ranges from everyday and professional working kitchen knives to traditionally forged high-end lines made from carbon steels and honyaki.

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, Praha 10, 101 00, CZ, +420 773 707 811, info@tokyotools.cz

The Shirogami #2 carbon steel core achieves a high level of sharpness and responds very well to sharpening on water stones. Precise forging and hardening using pine charcoal increase its edge retention and toughness. The outer layers of soft iron protect the hard core from mechanical damage. The mirror polish on the upper part of the blade seals the metal's surface pores, reducing friction during cutting and slightly slowing the onset of corrosion. During use, the blade naturally reacts with food and develops a patina, which is a common characteristic of carbon steel. The handle is made of magnolia wood finished with a buffalo horn ferrule.

Wash the knife by hand only, dry it immediately after use, and store it in a dry place. Regularly treat the blade with a thin layer of oil suitable for maintaining kitchen knives, such as camellia oil. 

Note: The blade is protected from the factory by a thin layer of food-safe lacquer with iridescent highlights, which protects the knife from corrosion during storage and transport. This lacquer can easily be wiped off before first use.

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Use the knife on a cutting board made of wood or another material that is gentle on the edge. It is not intended for cutting bones, pits, shells, hard woody stems, or frozen foods. Do not use it for prying or other lateral loading of the blade.

Do not wash the knife in a dishwasher or use a rotary electric sharpener. Keep it out of the reach of children and store it so that the blade is protected from damage and unintended contact.

The knife is sharp from the factory and ready for immediate use. However, if you are skilled at sharpening on fine water stones, you can achieve even greater sharpness from the Shirogami steel with your own final finishing.

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