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The universal knife with kiritsuke tip for easy cutting
13.5cm San Maï design blade: alternating 3 layers of steel
Japanese Shirogami 2 steel core - contains approx. 1.2% carbon
Rockwell hardness: 61 HRC - Long-lasting, sharp edge
Flat sabregrind: elegance and strength
Nashiji blade finish: authentic rustic look
Octagonal magnolia handle with black buffalo horn ferrule
Knife forged in Japan by Yoshikazu Tanaka
High carbon content: careful maintenance required
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The Kikuzuki Rin universal 13.5cm knife is a versatile medium-sized kitchen knife, ideal for slicing, peeling and dicing fruits and vegetables, as well as chopping and mincing fresh herbs. With this knife, you can also prepare delicious fish or meat tartars by cutting them into cubes. Featuring a kiritsuke tip, the blade inserts even more easily into food, without damaging it.
The blade of this knife features the typical Japanese San Maï (3-layer) structure. This design consists of forging a core of rigid steel, then wrapping it in a layer of softer steel, folded around the core to give it both flexibility and strength.
The blade core is made from Shirogami 2 steel, also known as White Steel 2, a Japanese alloy produced by the world-famous Hitachi steelworks, which supply many master blacksmiths.
The alloy contains around 1.2% carbon and is enriched with iron, elements that give it a high hardness. This reaches around 61 HRC on the Rockwell scale, enabling the blade to be sharpened with the utmost precision, while retaining its cutting edge for a long time to come.
What's more, this alloy is one of the purest currently available, making it easy to sharpen, even though it has an above-average hardness. The alloy is also highly homogeneous at the microscopic level, an advantage that enhances its strength and reduces the risk of chipping.
This White Steel 2 core is then enveloped in a layer ofsofter steel to protect it and ensure good balance. The San Maï's three-layer structure is thus formed.
The blade has an authentic Nashiji finish, unpolished and retaining its matt, rustic appearance. It also has a thick, flat cutting edge, worked to half-height. This type of grind, known as saber grind, increases the blade's strength tenfold, while giving it an elegant finish.
This handcrafted Sakai Kikumori knife features a traditional octagonal handle. This shape offers comfort, ergonomics and maneuverability, features appreciated during long kitchen sessions.
The handle is made from magnolia wood, giving it an even more authentic appearance. This light-colored species is prized by craftsmen for its easy workability, and by chefs for its lightness and soft, smooth feel. What's more, magnolia is moisture-resistant, making it ideal for use in the kitchen.
A black buffalo horn ferrule links the handle to the blade. Being a natural material, its appearance may vary slightly from one model to another, and some ferrules may even feature fine white striations, making each knife unique.
Wood pulp has been added to fill the space where the blade fits into the handle. The knife is perfectly watertight, preventing water and small pieces of food from getting inside.
As the knife blade is enriched with carbon, it is more sensitive to corrosion. It is therefore crucial to wash it by hand only, without putting it in the dishwasher or leaving it to soak in the sink. Use a mild soap and a non-abrasive sponge to clean it, without wetting the handle. Then wipe the blade with a soft cloth to remove any moisture, and store the knife in its case or in a dry place.
The high carbon content of steel makes it sensitive. Even with perfect care, your blade may change color slightly over time. This is quite normal, as steel reacts naturally to the acidity of food and the humidity in the air. We recommend that you oil it regularly to maintain its appearance.
Sakai Kikumori by Kawamura Hamono is an artisanal factory located in Sakai, Japan. The factory offers a wide range of knives forged by renowned craftsmen, as well as by smaller local workshops, guaranteeing diversity to suit all tastes, budgets and preferences.
To design its Kikuzuki Rin range, the factory worked with renowned blacksmith Yoshikazu Tanaka, an emblematic figure in the world of cutlery.
The Japanese government has recognized the blacksmith's expertise. Tanaka san does a remarkable job on knives, applying a temper that considerably improves their durability. They are protected from deformation, even when sharpened on stone.
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