Santoku NDW 165 Sakai Kikumori

Production: Japan, Sakai
Brand: Sakai Kikumori
Model: Santoku NDW
Total length: 315 mm
Handle length: 135 mm
Blade length: 165 mm
Handle variants: oak / blackened oak
Blade surface finish: Tsuchime
Blade type: double-edged
Steel: Shirogami White #2
Hardness: 61-63 HRC

Sakai in Japan's Osaka has been a thriving center for the production of Japanese knives for more than 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, they have tirelessly produced knives that delight home chefs and please the eyes of even the most critical professionals. Kikumori offers a wide range of kitchen knives and creates brilliant products that are unrivaled. 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, Prague 10, 10100, CZ, 773707811, info@tokyotools.cz

The blade is made of Shirogami White #2 carbon steel coated with 2 layers of stainless steel, created using the San-mai technique. Shirogami White Steel is a carbon steel with only very small amounts of impurities. Forging can achieve an exceptionally sharp blade, which is also easy to sharpen. The blade has a Tsuchime surface finish and is hand-hammered. A specific relief is created on the blade using punches. The surface of the blade is finally hand-polished.
The traditional octagonal handle is made from oak wood, available in both natural and blackened variants. 

Note: Supplied in original packaging.

If you want to keep your Japanese knives in perfect condition, here are several must-haves: Wash knives by hand. Wipe with a dry cloth. Avoid the dishwasher, which can damage the edge.
Steel with a higher carbon content offers a long-lasting edge but requires more care than stainless steel. The knife needs to be regularly oiled, 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 oil.
The blade of this knife is coated with stainless steel, so its corrosion resistance is significantly higher. 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 sharpening stone, but remember that Japanese knives have a different edge angle and thus require special and finer sharpening stones. You can use a Japanese sharpening stone like the KING or Suehiro. 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.