Japanese Artisan Chef's knife kiritsuke 24cm Sakai Kikumori Kikuzuki Kuro

If you're a lover of fine blades, you can turn your eyes to Sakai Kikumori Kikuzuki Kuro Japanese knives. They're the embodiment of centuries-old craftsmanship, and will enable you to excel in the kitchen.

This 24cm kiristuke chef's knife has a very traditional shape, with a sharp point that makes it look like an old-fashioned sword. With it, you can slice vegetables such as eggplants, carrots... but also mince meat (without bones, of course) and chop herbs. Quite simply, it works well on virtually all types of food!

It was developed by the Sakai Kikumori artisanal factory run by Kawamura Hamono. The company is based in the town of the same name, Sakai, the birthplace of Japanese cutlery. The brand's aim is to blend creations made by the greatest blacksmiths with those of small local workshops, to offer you an ultra-complete choice. It's a prestigious brand appreciated by professionals in the catering trade.

To design the Kikuzuki Kuro range, the Japanese brand called on Yoshikazu Tanaka, an illustrious Japanese craftsman who has been active for decades. Rewarded by the Japanese government for his mastery of forging, he creates ultra-high-quality knives, thanks in particular to a special tempering process that has a beneficial effect on the blade's strength and durability.

A carbon steel blade

The blade's structure is called San Maï, which means "3 layers" in Japanese. This type of blade has a more rigid core surrounded by a softer layer of steel, which bends around it (hence the 3 final layers).

In this particular case, the knife has a core of Shirogami 2 (also known as White Steel 2). This is a Japanese steel of extreme finesse, developed by Hitachi steelworks (the latter 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.

White 2 Steel 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 terms of structure, the purity of the steel has a further advantage: its homogeneity makes it more resistant to wear (for example, there's less risk of chipping).

The Shirogami 2 is wrapped in a layer of softer steel to give it balance and protection. The San Maï 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 handle to suit all cooks

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

The handle 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.

This knife comes in a blue cardboard box, with an attractive side label that makes it even more elegant.

With regard to maintenance, we advise you to read the following lines carefully. The steel used at the heart of the blade is carbon-enriched. A high carbon content increases the risk of oxidation of the blade. So, to avoid this as much as possible, you 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.

Discover all Sakai Kikumori knife ranges by clicking here!