Japanese Artisan Kiritsuke Santoku Knife 18cm Sakai Kikumori Kikuzuki Kuro

The santoku knife: the typical Japanese model

This Sakai Kikumori Kikuzuki Kuro 18cmsantoku knife kiritsuke knife is a multifunctional knife that can be used like a chef's knife. You can use it to slice a variety of vegetables, mince meat (without the bone) or chop herbs. It's the perfect addition to your cutting equipment. The fact that it is kiritsuke lends it a much-appreciated authenticity, with its pointed tip reminiscent of a traditional sword.

A carbon steel blade

First of all, let's talk about its structure. It's called San Maï, which means "3 layers" in Japanese. This type of blade features a hard core surrounded by a layer of softer steel that bends around it (hence the 3 final layers).

Your handcrafted Japanese knife features a core in Shirogami 2 (also known as White Steel 2). This is an extremely fine Japanese steel, developed by Hitachi steel mills (which are renowned and work with a large number of the country's blacksmiths). In Japan, knives made from this alloy are highly appreciated by cooks with traditional values, since it is produced directly there and worked by the best blacksmiths. This is a real guarantee of quality.

This particular alloy is considered one of the purest steels on the market. Its composition includes iron ore and carbon (the latter at around 1.2%). These two elements are essential for increasing the alloy's rigidity, given that a stiffer blade can be sharpened with greater precision to achieve top cutting performance. Your knife reaches 61 HRC on the Rockwell scale.

Its purer-than-average composition also makes it easier to sharpen (despite its high hardness, which might suggest the opposite).

In structural terms, the purity of steel has another advantage: its homogeneity makes it more resistant in use (for example, there is less risk of chipping).

On top of the Shirogami 2 is a layer of softer steel that gives it balance and protection. The San Mai is now complete.

Finally, cooks appreciate the traditional finish created by the rough-forged finish. The blade is not polished, which creates its rustic appearance (dark and textured).

A simple but effective handle

For the handle, the artisan factory chose magnolia. This light, precious wood immediately gives the handle a more traditional look. It's as pleasant to work with as it is to use when cooking. For example, its lightness makes it very practical for long, tedious cuts. It's also soft and resists moisture well, making it the material of choice for use in the culinary arts.

The extended ferrule is made of black buffalo horn. As this is a natural material, the color may differ slightly from one model to another, and fine white streaks may be visible on some pieces.

Wood pulp fills the space where the blade fits into the handle. This makes it watertight and more hygienic, to prevent small cuttings from slipping inside.

Finally, this handle is octagonal, so it's suitable for all cooks, right- or left-handed.

With regard to maintenance, we advise you to read the following lines carefully. The steel used at the heart of the blade is enriched with carbon. A high carbon content increases the risk of corrosion. To care for your knife properly, you'll need to wash it by hand. To do this, use a mild soap and a sponge that is not too abrasive. Don't get the handle too wet.

Once the knife has been washed, wipe it dry so that no traces of moisture remain on its surface. Then store it in a dry place.

However, it's important to note that, despite rigorous care, the carbon blade may vary in color over time, as its alloy reacts in a normal way (to the acidity of sliced food, for example). To best protect your blade, oil it regularly.

Your Japanese knife is delivered in a deep blue cardboard box.

Find out more about how to make your Japanese knife

Sakai is a Japanese town, somewhat considered the cradle of the country's cutlery industry, as some of the town's forges have been established here for several centuries. Decades of expertise have been passed down through the generations. Sakai Kikumori by Kawamura Hamono is located here. Its credo is to offer a complete range of products, using both the best blacksmiths and small workshops in the area. The brand is synonymous with prestics and is highly appreciated by professionals.

To develop its kikuzuki kuro knife series, the factory called on the illustrious blacksmith Yoshikazu Tanaka san, a renowned figure in the field. His expertise has been recognized by the Japanese government. He forges knives of superior quality: the tempering he performs is of the highest quality, which has a major impact on the blade's durability. It won't warp, even when you sharpen it.

See also our complete selection of sharpening stones to care for your superb Japanese knife!