Sakai Kikumori Kikuzuki Kuro 24cm Japanese handmade yanagiba knife

A Japanese knife forged in Sakai, the cradle of Japanese cutlery

The town of Sakai is renowned for its rich cutlery heritage. For centuries, forge workshops here have perpetuated exceptional craftsmanship, handed down from generation to generation.

Sakai Kikumori, run by Kawamura Hamono, is located here. Working with renowned master blacksmiths and smaller craftsmen, the brand offers a wide range of Japanese kitchen knives, combining diversity of materials and affordability. A choice that particularly appeals to professionals!

To bring the Kikuzuki Kuro range to life, the factory teamed up with the talented Yoshikazu Tanaka, a renowned Japanese blacksmith whose expertise has been validated by the Japanese government. His meticulous workmanship, in particular his tempering method, ensures that the blades are highly durable, retaining their shape even after repeated sharpening.

A traditional magnolia wood handle

This yanagiba knife features a magnolia wood handle, giving it an authentic, elegant style. Lightweight and pleasant to hold, it offers a comfortable grip while resisting moisture well. This wood, representative of Japan, is appreciated for its light, refined hue.

Thanks to its octagonal shape, it guarantees excellent maneuverability and is suitable for the hands of all cooks. This ergonomic design ensures optimum comfort, even during long cutting sessions in the kitchen!

The handle is complemented by a bolster in black buffalo horn, a natural material that can vary slightly in shade, making each Sakai Kikumori knife unique.

Finally, to guarantee a perfect seal, wood paste is applied to the junction between blade and handle, preventing any infiltration of moisture or food residues.

A high-performance blade with a rough-forged finish

With its 24cm blade, this Japanese yanagiba knife is ideal for fish preparation. It enables you to produce clean, even slices in a single movement! Ideal for raw fish such as salmon.

Its design is based on the traditional Japanese San Mai technique, which consists of forging a core of hard steel, then wrapping it in a layer of softer, folded-over steel. This structure enhances the blade's flexibility while protecting its core, for optimum balance.

The core of your handcrafted Japanese knife is made from Shirogami 2 steel, also known as White Steel 2. This high-quality alloy is manufactured by the famous Hitachi steelworks and is a favorite among chefs committed to traditional values. With an iron-rich composition and a carbon content of around 1.2%, it achieves a hardness of 61HRC Rockwell, guaranteeing exceptional, long-lasting sharpness.

Thanks to its increased rigidity, this steel enables precise sharpening, ensuring a clean, efficient cut. Despite its hardness, it remains easy to sharpen as soon as a slight loss of performance is noticed. Its homogeneous structure on a microscopic scale improves strength, reducing the risk of breakage.

For added balance and protection, the Shirogami 2 core is wrapped in layers of softer steel, using the San Maï method.

Last but not least, the rough forged finish lends a rustic, authentic look to your Japanese kitchen knife. The blade's unpolished surface has a rough, dark texture, while its asymmetrical cutting edge combines elegance and strength.

The right care for your carbon knife

To care for your Japanese knife, it's essential to clean it by hand only, with a soft sponge and non-abrasive soap, taking care not to get the handle wet. After each wash, dry the blade immediately with a clean cloth to remove all traces of moisture. Store in a dry place, like the original case. Do not put in the dishwasher or leave to soak in the sink.

Over time, the blade may develop a natural patina, a normal phenomenon due to exposure to humidity and the acidity of food. To preserve its original appearance, we recommend regular oiling.

Discover the rest of Sakai Kikumori Kuro knives on Knifeleader.eu!