Santoku Nashiji 165 Sakai Kikumori

Manufacture: Japan, Sakai
Brand: Sakai Kikumori
Model: Santoku Nashiji 165
Total Length: 315 mm
Handle Length: 135 mm
Blade Length: 165 mm
Handle Variants: Oak
Blade Finish: Nashiji
Blade Type: Double-edged
Steel: Aogami Blue Steel #2
Hardness: 62-63 HRC 

Sakai in Japan's Osaka has been a flourishing center of Japanese knife production for over 600 years. Sakai Kikumori was established in 1926 in the heart of the old town and continues to work with the most experienced craftsmen in the field. For nearly 100 years, it has been tirelessly producing 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 unmatched elsewhere. 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, Prague 10, 10100, CZ, 773707811, info@tokyotools.cz

The knife has a blade made from Aogami Blue Steel #2 carbon steel with a stainless cladding. Aogami Blue #2 is a traditional Japanese carbon steel alloyed with tungsten and chromium, known for its excellent edge retention. It combines hardness with good toughness and relatively easy sharpening.
The surface finish mimics the skin of an Asian pear and has a rustic appearance. Like the hammered Tsuchime finish, the Nashiji slightly increases grip when holding the blade, causing it to slip less in hand. Yet, it slightly reduces food adhesion since it creates many tiny air pockets between the blade and the food.
The traditional octagonal handle is made from oak wood. 

Note: Provided 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. Avoid using a dishwasher, as it may damage the edges.
Steel with a higher carbon content offers long-lasting edges but requires more care compared to stainless steel. The knife needs to be consistently oiled, preferably even before the first use. Keep the carbon steel blade clean and dry after use. After cleaning, apply a thin layer of oil - preferably linseed or camellia oil.
The blade of this knife is coated with stainless steel, thereby making it much more resistant to corrosion. 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 whetstone, but remember that Japanese knives have a different edge angle, and so they require special and finer whetstones. You might use a Japanese whetstone such as KING or Suehiro. Use a high-quality wooden cutting board. 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.