Sujihiki BAS 240 Sakai Kikumori

Manufacture: Japan, Sakai
Brand: Sakai Kikumori
Model: Sujihiki BAS
Total length: 390 mm
Handle length: 135 mm
Blade length: 240 mm
Blade surface finish: Kurouchi
Blade type: double-edged
Steel: Aogami Blue Super
Hardness: 63-64 HRC 

Sakai in Japan's Osaka has been a thriving center for the production of Japanese knives for more than 600 years. Sakai Kikumori is a wholesaler and sells knives from a range of traditional blacksmiths, sharpeners, handle makers, and small factories in Sakai. The company was founded in 1926 in the center of the old town and still collaborates with the most experienced craftsmen in the area. For almost 100 years, it has been selling knives that delight home cooks and satisfy even the most critical professionals. Kikumori offers a wide range of kitchen knives and, together with local craftsmen, creates brilliant products that are not available 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 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 best Japanese carbon steels. It has a very fine structure, which allows for a very sharp and durable edge, but it is also capable of achieving high hardness without being brittle. On the Rockwell scale, it reaches 63-64 HRC and is considered the pinnacle in its class.
The blade has a Kurouchi surface finish, which comes about as a by-product of the knife forging process, also known as smith's skin. Kurouchi wears down slowly with use, especially in areas where the knife is most used and touched. It also provides a barrier against moisture, which can help slow and prevent rust from forming on the knife.
The traditional octagonal handle is made from oak wood with a black finish. 

Note: Delivered in original packaging.

If you want to keep your Japanese knives in perfect condition, here are some must-haves: Wash knives by hand. Wipe with a dry cloth. Regularly apply oil on the blade and handle. Avoid the dishwasher, which can damage the edge. Steel with a higher carbon content offers long-lasting sharpness but requires more care than 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 oil.
The blade of this knife is coated in stainless steel, so its corrosion resistance is much higher. Pay particular attention 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 require special and finer whetstones. Use quality wooden cutting boards. Store knives in a dry place to prevent the steel from oxidizing. Do not use for cutting or chopping frozen products or bones. The blade may chip or break.