By buying this product you can collect up to
22490
points.
Your cart will total 22490
points that can be converted into a voucher of
€11.25.
For buying this product you should have
449800
points.
Your current number of points is
0 points
.
A high-quality handmade knife forged by Yoshikazu Tanaka
13.5cm blade with San Maï structure: 3 alternating layers of steel
Japanese Shirogami 2 steel core with approx. 1.2% carbon content
Rockwell hardness: 61 HRC - Long-lasting sharp edge
Flat grind - The blade is robust and elegant
Traditional brute forge finish
Magnolia handle and black buffalo horn ferrule
Forged in Sakai, Japan, by Yoshikazu Tanaka
Carbon knife: requires meticulous maintenance
You might also like
Sakai is a Japanese town with a rich cutlery history. In fact, several forge workshops have been in operation here for centuries! It's hardly surprising, then, that this town is the cradle of remarkable know-how, handed down from generation to generation.
The Sakai Kikumori artisan factory by Kawamura Hamono is located here. By combining knives forged by renowned master blacksmiths with those made by smaller craftsmen, the factory offers a varied range both in materials and price. This diversity makes the brand particularly popular with professionals.
To create the Kikuzuki Kuro range, the artisan factory collaborated with renowned blacksmith Yoshikazu Tanaka, a respected figure in the cutlery world, whose expertise has been recognized by the Japanese government. The care he takes with his knives is exceptional: his tempering method considerably enhances the durability of the blade, which retains its shape even when sharpened.
The utility knife features a magnolia wood handle, giving it a traditional, authentic look. This lightweight wood is not only pleasant to handle, but also offers a soft feel and high resistance to moisture.
The wood is cut in an octagonal shape, offering both maneuverability and comfort, even during long cutting sessions in the kitchen. This shape enables all cooks, left- and right-handed alike, to use the knife.
The blade is connected to the handle by a black buffalo horn ferrule. This is a natural material that can show slight variations in color, and some pieces may even feature fine white streaks.
Wood pulp completes the handle to fill the small gaps where the blade fits. The knife is perfectly watertight and hygienic, preventing cut food from getting inside.
This 13.5cm all-purpose knife has a medium blade for working with fruit, vegetables and fresh herbs. It's also perfect for dicing meat and cheese, making it ideal for preparing delicious tartars. Its kiritsuke tip enables it to penetrate food without force, for consistently precise cuts.
Its blade is manufactured according to a traditional Japanese design called San Maï. This process involves forging a hard steel core, which is then enveloped in a layer of softer steel on the sides. This gives the core greater flexibility while protecting it.
The core of the blade is made from Shirogami 2 steel, also known as White Steel 2, produced by the famous Hitachi steel mills in Japan, which work with many renowned blacksmiths. Knives made from this high-quality steel are highly appreciated by chefs who hold traditional values dear. Shaped locally by the most talented craftsmen, this steel represents a true guarantee of excellence.
This alloy is among the purest on the market. It is enriched with iron and carbon, at around 1.2%. These elements are essential for increasing the alloy's hardness, which reaches almost 61 HRC. A stiffer blade enables more precise sharpening, guaranteeing a razor-sharp edge.
Even though steel is very hard, it sharpens easily as soon as you notice a slight loss of edge. What's more, its composition has a homogeneous structure on a microscopic scale, which improves its strength and reduces the risk of breakage during use.
This Shirogami 2 core is then surrounded by a layer ofsofter steel for balance and protection, giving birth to the San Maï.
Chefs will also appreciate its traditional rough-forged finish. Unpolished, the blade retains its rustic appearance with a rough, dark texture. Thanks to its flat bevel, the blade benefits from an elegant finish with enhanced strength.
Knife blades contain a high proportion of carbon, making them more susceptible to oxidation. To ensure optimum care, it is essential to wash the blade by hand only. Use a non-abrasive sponge and mild soap, taking care not to wet the handle.
After cleaning, dry the knife carefully and immediately to remove all traces of moisture. Then store it in a dry place, such as its elegant box or a kitchen case.
Please note that even with careful maintenance, the carbon blade may change color slightly over time. Its alloy reacts naturally to elements such as humidity or the acidity of food. To preserve its original appearance, we recommend regular oiling.
Kikuzuki Kuro knives are waiting for you on our site!
You might also like
