Sujihiki NDW 240 Sakai Kikumori

Manufacture: Japan, Sakai
Brand: Sakai Kikumori
Model: Sujihiki NDW 240
Total Length: 390 mm
Handle Length: 135 mm
Blade Length: 240 mm
Handle Variants: oak
Blade Surface Finish: Tsuchime
Blade Type: double-edged
Steel: Shirogami White #2
Hardness: 61-63 HRC

Sakai in Osaka, Japan, has been a thriving center for Japanese knife production for over 600 years. The Sakai Kikumori company was founded in 1926 in the heart of the old town and still collaborates with the most experienced craftsmen in the area. For nearly 100 years, it has 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 not available anywhere else. These are traditional, high-quality knives with great sharpness and refined 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 from 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 a very small amount 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 blade surface is finally hand-polished.
The traditional octagonal handle is made from 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 knives by hand. Wipe with a dry cloth. 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 continuously, preferably 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, so its corrosion resistance is much 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 whetstone, but remember that Japanese knives have a different sharpening angle and require special and more delicate sharpening stones. You might use a Japanese whetstone like KING or Suehiro. Use a 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.