By buying this product you can collect up to
31489
points.
Your cart will total 31489
points that can be converted into a voucher of
€15.74.
For buying this product you should have
629799
points.
Your current number of points is
0 points
.
A Japanese santoku knife with authentic hand-crafted style!
Blade in San Maï structure: 3 superimposed layers of steel
1.2% carbon-enriched Shirogami 2 Japanese steel core
61HRC Rockwell: excellent edge retention
Traditional nashiji blade finish - Hand-engraved logo
Magnolia wood handle with black buffalo horn bolster
Octagonal cut for ambidextrous grip
Hand-forged by Yoshikazu Tanaka, in Sakai
Carbon knife: requires meticulous maintenance
You might also like
To create the Kikuzuki Rin range of Japanese knives, Sakai Kikumori has enlisted the help of the renowned blacksmith Yoshikazu Tanaka san, a key figure in the world of handcrafted cutlery.
His recognized expertise has earned him honors from the Japanese government. The quality of his workmanship is evident right down to the tempering of the blade, which plays an essential role in its cutting strength and resistance to deformation, even when sharpened on stone.
Located in Sakai, the Sakai Kikumori forge, a subsidiary of Kawamura Hamono, offers a range of Japanese knives forged by masters such as Tanaka san, as well as by small local workshops. This diversity enables us to satisfy all cooks, whatever their taste or budget. A rich, accessible approach that showcases Japanese craftsmanship in all its variety!
This 18cm Sakai Kikumori Kikuzuki Rin santoku knife is an essential tool for all cooks. Like a chef's knife, it can be used to slice boneless meats, slice vegetables and chop herbs with ease. It's a versatile knife, designed to meet the demands of everyday use, whether for simple or more complex preparations.
The blade is designed according to the San Maï structure, a traditional Japanese technique meaning "three layers". There is a hard central core, surrounded by a softer layer of steel folded in on itself. This construction combines sharpness, flexibility and strength.
The core of your Sakai Kikumori knife is made of Shirogami 2 (or White Steel 2), a remarkably fine Japanese steel produced by the famous Hitachi steelworks. Sought-after by blacksmiths, this material is a guarantee of tradition and performance. Enriched with approximately 1.2% carbon and iron, this alloy achieves a hardness of around 61HRC on the Rockwell scale. The result: a rigid blade that sharpens with great precision and retains its edge over time.
The purity of its micro-structure also contributes to its homogeneity, limiting the risk of chipping and reinforcing its overall strength.
To protect and balance this core, a layer of softer steel wraps around it, completing the San Maï structure. You can see the superimposition of different steels all along the cutting edge of your blade.
The blade is sublimated by a Nashiji finish, a rough effect with a rustic matte finish that reinforces the unique character of each piece. This handcrafted finish is typical of Japanese craftsmanship and adds a real charm to the whole!
The light magnolia wood handle completes this traditional aesthetic. Light, pleasant to the touch and naturally resistant to humidity, this local wood is much appreciated by craftsmen and users alike. Its octagonal shape makes it comfortable for both right- and left-handed users!
The bolster is made from black buffalo horn, a natural material that can show slight variations in shade or light streaks depending on the piece. Each Sakai Kikumori knife is therefore unique!
The space between the blade and the handle is filled with wood paste, ensuring optimal watertightness and enhanced hygiene during use.
Due to its high carbon content, the blade is sensitive to oxidation. It is therefore essential to maintain it by hand: avoid the dishwasher or prolonged soaking. Prefer a quick wash in lukewarm water with mild soap and a non-abrasive sponge. The wood of the handle, although resistant, should not get too wet.
After each wash, wipe your Japanese kitchen knife dry to remove all traces of moisture. Store it in a dry place, either in a case, drawer or on a magnetic bar.
Over time, the blade will naturally develop a patina, taking on a darker hue. This is a normal phenomenon, linked to exposure to humidity or the acidity of food. To protect the steel and slow down this oxidation, you can oil the blade regularly with a suitable oil.
Your Japanese kitchen knife is delivered in a deep blue cardboard box, elegant and practical for storage or transport.
Find our entire selection of Sakai Kikumori knives on Knifeleader.eu!
You might also like
