Sakai Kikumori Kikuzuki Kuro 21cm Japanese handmade chef's knife

Sakai is regarded as the cradle of cutlery in Japan. In fact, some of its forge workshops have been in operation for centuries!

So it's only natural that the area is home to exceptional cutlery expertise, handed down from generation to generation.

The town is also home to the Sakai Kikumori craft factory by Kawamura Hamono. By mixing knives forged by illustrious blacksmiths and others by small local workshops, the factory offers a complete range, with models varying in material and price. That's why professionals appreciate this brand so much. In fact, it's synonymous with prestige.

To develop its kikuzuki kuro knife series, the factory called on the 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.

The chef's knife: the most widely used knife in the kitchen

This Sakai Kikumori Kikuzuki Kuro 21cm chef's knife is a must-have for all cooks. You can use it to chop meat (provided it doesn't contain bones or other hard parts), slice vegetables or chop fresh herbs such as parsley or chives. It's a multifunctional knife, and the model of choice for all cooks.

The blade of your handcrafted knife is based on a typically Japanese structure known as San Maï, which means "3 layers". It's based on a hard core surrounded by a layer of softer, bent steel (hence the 3 layers).

Your kikuzuki kuro knife features a Shirogami 2 core (also known as White Steel 2). This is an extremely fine Japanese steel, developed by the Hitachi steelworks in Japan. They enjoy a fine reputation and equip many of the country's blacksmiths.

In Japan, knives made from this steel are highly appreciated by traditional cooks, since it is produced in their own country and worked by the best blacksmiths. This is a real guarantee of quality.

This alloy is one of the purest steels on the market, enriched with iron ore and carbon (the latter at around 1.2%). These two elements have a direct and beneficial impact on the alloy's rigidity, as a stiffer blade can be sharpened more precisely to a razor-sharp finish. 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's purity has another advantage: its homogeneity makes it more resistant (for example, there's less risk of chipping when you use it).

To give itbalance and protection, a layer of softer steel surrounds the Shirogami 2. 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).

With its light magnolia 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 lightness. It's also soft and resistant to moisture, making it an ideal material for use in the kitchen. Octagonal in shape, it can be adapted to all cooks for ambidextrous use.

The ferrule that extends it and links it to the blade is made of black buffalo 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 a handcrafted Japanese knife

This knife has 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 is delivered in a deep blue cardboard box.

If you're curious, don't hesitate to discover all the handcrafted Japanese knives we offer!