Sakai Kikumori Kikuzuki Kuro 24cm japanese handmade chef's knife

This Sakai Kikumori Kikuzuki Kuro 24cm chef knife is a multifunctional model. It can be used to chop meat (boneless), mince vegetables (eggplant, carrots, fennel...) or chop fresh herbs (coriander, parsley...). Its long blade enables it to tackle larger foods.

It features a San Maï blade, which could be translated as "3 layers". It is based on a hard core surrounded by a layer of softer, bent steel (hence the 3 layers).

Your sakai kikumori knife features a blade core in Shirogami 2 (also known as White Steel 2). This is an extremely fine Japanese steel produced by Hitachi. These Japanese steelworks enjoy a fine reputation and equip a large number of the country's blacksmiths.

In Japan, kitchen knives made from this steel are highly appreciated by traditional cooks, since it is produced in their own country and shaped by the best artisan blacksmiths.

This alloy is one of the purest steels on the market, enriched with iron ore and carbon (about 1.2%). The rigidity of the alloy is directly and beneficially impacted by these two elements, since a stiffer blade can be sharpened more precisely and edge more effectively. Your knife reaches 61 HRC on the Rockwell scale.

Despite its good hardness, this knife's cutting edge remains easy to maintain, thanks to its purity.

In structural terms, steel purity has another advantage: its homogeneity makes it more resistant (for example, there's less risk of chipping when you use it).

To balance and protect this carbon-rich steel, a layer of softer steel surrounds it (as mentioned above, this is the San Maï structure).

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

With its light magnolia wood handle, it retains a very traditional look. This wood is as pleasant to work with for the craftsman as it is to use for the cook, thanks in particular to its minimal weight. It is also soft and resistant to moisture, making it an ideal material for use in the kitchen. Octagon-shaped, it is suitable for all cooks.

The ferrule that extends it and links it to the blade is made of black horn. As this is a natural material, the color may vary slightly, and fine white streaks may be visible on some pieces.

Finally, wood putty fills the space into which the blade fits into the handle. This makes it watertight and more hygienic, to prevent small cuttings from slipping inside.

Caring for your sakai kikumori Japanese knife

This knife features a high-carbon blade. A high carbon content increases the risk of oxidation. For the best and gentlest care of your knife, 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 in a drawer, on a magnetic bar or in your cook's Bag.

It's important to note, however, that despite special care, the carbon blade may change color over time, as its alloy reacts in a normal way (to the acidity of the food being cut, for example). For best protection, you can oil it regularly.

Your Japanese knife comes in a deep-blue cardboard box with an attractive side label.

A few words about Sakai Kikumori and blacksmith Tanaka san

Sakai is a historic Japanese town, well known for its cutlery industry. In fact, some of the blacksmith shops here have been in operation for centuries!

So it's only natural that the town should be home to exceptional expertise in this field, handed down from generation to generation.

This is where you'll find the Sakai Kikumori craft factory by Kawamura Hamono. By mixing knives forged by illustrious blacksmiths with others produced by small craftsmen, the factory offers a varied range of materials and prices. That's why professionals appreciate this brand so much.

To develop its kikuzuki kuro knife series, the factory called on renowned blacksmith Yoshikazu Tanaka san.

His expertise has already been recognized by the Japanese government. The work he does on knives is of rare quality: the tempering he performs has a major impact on the blade's durability. It won't warp, even when you run it over the Sharpening stone.

Above, the blacksmith at work.

See all Kikuzuki Kuro knives for a variety of cuts!