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A versatile santoku knife with elegant, traditional styling!
Blade in San Maï structure: 3 alternating layers of steel
Shirogami 2 Japanese steel core: 1.2% carbon content
61HRC Rockwell hardness: excellent edge retention
Authentic nashiji blade finish - hand-engraved kanji
Magnolia wood handle and black buffalo horn bolster
Octagonal shape for ergonomic grip
Handcrafted by Yoshikazu Tanaka, in Sakai
Carbon-enriched knife: requires careful maintenance
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Based in Sakai, Japan, the Sakai Kikumori factory, run by Kawamura Hamono, has established itself as a benchmark player in the field of handcrafted knives. It offers a wide variety of forged pieces, from renowned master forgers to small local workshops. This wealth of choice means that we can cater for all tastes, whether in terms of style, budget or cutting techniques!
To design the Kikuzuki Rin collection, the cutlery company called on an emblematic name: Yoshikazu Tanaka san. This renowned Japanese blacksmith, recognized for his exceptional talent, was honored by the Japanese government for the excellence of his work. In particular, his rigorous tempering considerably enhances the blade's solidity: it will not warp, even after several sharpenings on stone. A guarantee of longevity that makes all the difference!
The Kikuzuki Rin 18cm santoku kiritsuke is a versatile knife, ideal for a wide range of kitchen tasks. It can be used to cut fruit, vegetables and boneless meats, as well as to peel or slice fresh herbs. True versatility, while remaining handy and well-balanced!
This Japanese kitchen knife features a blade forged using the San Maï technique, which means "three layers" in Japanese. The principle? A central core of hard steel, enveloped by a layer of softer steel folded in on itself. This traditional combination combines hardness, flexibility and durability.
The core is made of Shirogami 2(White Steel 2), a very pure Japanese steel manufactured by the famous Hitachi steelworks. This alloy is particularly appreciated by Japanese blacksmiths, especially those who perpetuate a traditional cooking style.
Its composition includes around 1.2% carbon and a high proportion of iron, resulting in a hardness of around 61HRC on the Rockwell scale. The result: a blade that retains its sharpness for a long time, while remaining easy to sharpen with precision.
The purity of this steel also contributes to a more homogeneous structure, improving overall strength and reducing the risk of splintering in regular use.
A layer of softer steel then covers this core to protect the blade and complete the San Maï construction. You can see the overlapping of the different steels throughout the cutting edge.
The blade has a beautiful Nashiji finish, with a deliberately unpolished surface for a matt, slightly rough appearance. This rustic finish gives it a strong personality, and testifies to the craftsmanship that goes into each piece.
The thick, flat grind is worked to half-height, reinforcing the blade's robustness while enhancing its aesthetic appeal.
The handle of this handcrafted Japanese knife is octagonal, a traditional shape that offers a pleasant, secure grip for both right- and left-handed users. This type of handle is highly appreciated for prolonged use!
It's made from light magnolia wood, a naturally light material with a smooth, soft feel. Easy to work with for the craftsman, it is also moisture-resistant, making it an excellent choice for use in the kitchen.
The handle and blade are joined by a black buffalo horn bolster. As this is a natural material, variations in color or fine white streaks may appear, making each Sakai Kikumori knife a little unique.
To ensure a perfect seal between the blade and the wood, wood paste is added at the intersection: it prevents water or food debris from lodging there, for optimum hygiene.
As Shirogami 2 steel is highly enriched in carbon, it is naturally more sensitive to corrosion. It is therefore important to wash your Japanese kitchen knife exclusively by hand, without soaking it, and never to put it through the dishwasher. Use a soft sponge and neutral soap, and avoid exposing the handle to too much water, even if it is resistant.
Once washed, wipe carefully with a dry cloth. We recommend storing it in a dry place, away from humidity: in a case, magnetic bar or carrying case.
Note that contact with moisture or acidic foods can, over time, cause a patina on the blade. This is a natural phenomenon and has no effect on the knife's efficiency. To limit the effect, remember to oil the blade regularly with a suitable mineral oil.
Your Kikuzuki Rin knife is delivered in a deep blue cardboard box, ideal for protection or as a gift.
Find the entire Kikuzuki Rin collection on Knifeleader.eu!
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