Santoku NAMI 165 Sakai Kikumori

Made in: Japan, Sakai
Brand: Sakai Kikumori
Model: Santoku NAMI 165
Overall Length: 315 mm
Handle Length: 135 mm
Blade Length: 165 mm
Handle Variants: oak / blackened oak
Blade Finish: Damascus
Blade Type: double-edged
Steel: stainless steel AUS-10
Hardness: 58-60 HRC

For more than 600 years, Sakai in Osaka, Japan, has been a thriving center for the production of Japanese knives. Sakai Kikumori was founded in 1926 in the heart of the old town and still collaborates with the most experienced craftsmen in the area. For nearly 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, creating brilliant products that are unmatched 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, Praha 10, 10100, CZ, 773707811, info@tokyotools.cz

The core of the blade is made of Japanese stainless steel AUS-10 with an increased carbon content. A significant amount of this element ensures easy sharpening and a hardness of 58-60 HRC. AUS-10 has great edge retention, toughness, corrosion resistance, and wear resistance. Knives made from this steel sharpen well and achieve excellent sharpness. The core is clad in a Damascus finish, meaning several layers of different types of steel create a visually compelling pattern.
The traditional octagonal handle is made of oak wood.

Note: Supplied in original packaging.

If you want to keep your Japanese knives in perfect condition, here are a few must-haves:
Store knives in a dry place to prevent oxidation of the steel.
Wash knives by hand. Wipe with a dry cloth. Avoid the dishwasher, which can damage the edges.
The blade of this knife is made of stainless steel and therefore does not require much care. However, it is important to keep the blade clean and dry after use. To restore its appearance, both the blade and handle can be rubbed with oil - preferably linseed or camellia.
Do not use the knife for prying, slicing, or chopping frozen products or hard materials such as bones, pumpkins, and the like. The blade can chip or break.
Use a quality wooden cutting board.
Regularly sharpen the knife on a sharpening stone, but remember that Japanese knives have a different edge angle and therefore require specialized and finer sharpening stones. You can use a Japanese sharpening stone like KING or Suehiro.

For more information, see the care for knives section.