Santoku NDH 165 Sakai Kikumori

Production: Japan, Sakai
Brand: Sakai Kikumori
Model: Santoku NDH
Total length: 315 mm
Handle length: 135 mm
Blade length: 165 mm
Handle options: oak / blackened oak
Blade finish: Tsuchime Damascus
Blade type: double-edged
Steel: stainless steel AUS-10
Hardness: 58-60 HRC

Sakai in Osaka, Japan has been a thriving center of Japanese knife production for over 600 years. The Sakai Kikumori company was founded in 1926 in the heart of the old city and still works with the most experienced craftsmen in the area. For nearly 100 years, they have 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 unmatched. These are traditional, high-quality knives with great 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, Prague 10, 10100, CZ, 773707811, info@tokyotools.cz

The core of the blade is made of Japanese stainless steel AUS-10 with increased carbon content. A significant amount of this element ensures easy sharpening and hardness of 58-60 HRC. AUS-10 has excellent edge retention, toughness, corrosion, and wear resistance. Knives made from this steel sharpen well and achieve excellent sharpness. The core is clad with a damascus finish, which consists of several layers of different types of steel, creating a visually striking pattern. The blade also has a Tsuchime finish, which is hand-hammered using molds.
The traditional octagonal handle is made of oak wood, available in both natural and blackened variants.

Note: Supplied 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 the dishwasher, which can cause damage to the edge.
The blade of this knife is made of stainless steel and therefore requires less care. However, it is still important to keep the blade clean and dry after use. To restore appearance, the blade and handle can be oiled - preferably with linseed or camellia oil.
Regularly sharpen the knife on a whetstone, but remember that Japanese knives have a different edge angle and therefore require special and gentler 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 can chip or break.