Santoku BAS 165 Sakai Kikumori

Production: Japan, Sakai
Brand: Sakai Kikumori
Model: Santoku BAS
Overall Length: 315 mm
Handle Length: 135 mm
Blade Length: 165 mm
Handle Variants: oak / blackened oak
Blade Finish: Kurouchi
Blade Type: double-edged
Steel: Aogami Blue Super
Hardness: 63-64 HRC

Sakai in Osaka, Japan has been a thriving center for the production of Japanese knives for over 600 years. Sakai Kikumori was established 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 cooks and satisfy even the most critical professionals. Kikumori offers a wide range of kitchen knives and creates brilliant products that are not available anywhere else. These are traditional, high-quality knives with excellent sharpness and elaborate 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, Praha 10, 10100, CZ, 773707811, info@tokyotools.cz

The blade is made of carbon steel Aogami Blue Super coated with 2 layers of stainless steel, created using the San-mai technique. Aogami-Super is one of the finest Japanese carbon steels. It has a very fine structure, allowing for a very sharp and durable edge, but is also capable of achieving high hardness without being brittle. On the Rockwell scale, it reaches 63-64 HRC and is considered top of its class.
The blade has a Kurouchi finish, which is a side product of forging the knife, also known as forge scale. Kurouchi wears down slowly with use, especially in areas where the knife is most used and touched often. It also provides a moisture barrier that can help slow down and prevent rust formation on the knife.
The traditional octagonal handle is made from oak wood in a blackened finish.

Note: Delivered in original packaging.

To keep your Japanese knives in perfect condition, here are a few must-haves: Wash knives by hand. Wipe with a dry cloth. Regularly rub oil on both the blade and handle. Avoid using a dishwasher, which can damage 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 oiled regularly, ideally 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.
The blade of this knife is coated with stainless steel, so its corrosion resistance is much higher. Pay attention particularly to the exposed sharpest part of the blade, which should be kept clean and dry after each use.
Regularly sharpen knives on a whetstone, but remember that Japanese knives have a different edge angle and hence require special and finer sharpening stones. Use quality wooden cutting boards. 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.