Sujihiki NDH 240 Sakai Kikumori

Production: Japan, Sakai
Brand: Sakai Kikumori
Model: Sujihiki NDH
Total Length: 390 mm
Handle Length: 135 mm
Blade Length: 240 mm
Handle Variants: 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 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 continues to collaborate 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, in collaboration with local craftsmen, creates brilliant products that are not available elsewhere. 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, Praha 10, 10100, CZ, 773707811, info@tokyotools.cz

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

Note: Supplied in original packaging.

If you want to keep your Japanese knives in perfect condition, here are a few must-haves: Wash the knives by hand. Wipe dry with a cloth. Avoid the dishwasher, which can damage the edge. The blade of this knife is made of stainless steel and therefore does not require as much care. However, it is important to keep the blade clean and dry after use. To restore the 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 thus require special and finer whetstones. Use quality wooden cutting boards. Store the knives in a dry place to prevent oxidation of the steel. Do not use for cutting or chopping frozen products or bones. The blade may chip or break.