Japanese Artisan Yanagiba Kiritsuke Knife 27cm Sakai Kikumori Kikuzuki Kuro

Sakai is a Japanese town with centuries of expertise in cutlery. In fact, it's regarded as the cradle of knives. In fact, some of its forge workshops have been in operation for centuries! Expertise has been handed down from generation to generation.

The Sakai Kikumori artisan factory by Kawamura Hamono originates from the same town. It offers knives forged by illustrious blacksmiths and others forged by small local workshops. This means you benefit from a comprehensive offer, tailored to your specific material requirements and budget. That's why professionals appreciate this brand so much. In fact, it's synonymous with prestige.

The kikuzuki kuro knife series is forged by the renowned blacksmith Yoshikazu Tanaka san.

His expertise has already been recognized by the Japanese government. The work he does on the 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.

Opt for the efficiency of the yanagiba knife

This yanagiba knife kiritsuke Sakai Kikumori Kikuzuki Kuro 27cm is a typical Japanese knife for cutting fish. With its bevelled blade, it cuts easily into the flesh without damaging the product. Its long, slender blade allows for meticulous work. Suitable for right-handed cooks.

Quality materials at the heart of your artisan knife

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

In detail, the San Maï can be described as follows:

- The core of the blade is made of Japanese Shirogami 2 steel (also known as White Steel 2). This is an extremely fine Japanese steel, developed by Hitachi steelworks. They enjoy a fine reputation and equip many of the country's blacksmiths.

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

This alloy is one of the purest steels on the market. For example, it has a high iron ore content, and is also enriched with carbon (approx. 1.2%). The rigidity of the alloy is directly impacted in a beneficial way by these two elements, knowing that 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, the purity of the steel provides another benefit: its homogeneity makes it more resistant (for example, there's less risk of chipping when you use it).

- This high-performance core is then surrounded by a layer of foux stainless steel, to give itbalance and protection.

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.

Read our tips for proper maintenance:

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.

Please note, however, that 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), despite good maintenance. For best protection, you can oil it regularly.

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

Find all Sakai Kikumori knives here!