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Japanese know-how for your cutting needs!
27cm San Maï blade: superposition of 3 layers of steel
Japanese Shirogami 2 steel core with approx. 1.2% carbon content
Rockwell hardness: 61 HRC - Excellent edge retention
Thick asymmetrical grind: clean, precise cuts
Easy sharpening: homogeneous microscopic structure
Authentic nashiji finish - Rustic appearance
Magnolia handle and black horn ferrule
Forged in Japan by Yoshikazu Tanaka
Contains carbon: requires careful maintenance
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The Sakai Kikumori craft factory by Kawamura Hamono is based in the town of Sakai, Japan. It offers a range of knives forged by both renowned craftsmen and small local workshops. This diversity suits all tastes, preferences and almost all budgets.
To create its Kikuzuki Rin range, the factory called on renowned blacksmith Yoshikazu Tanaka, an emblematic figure in the cutlery world.
Yoshikazu Tanaka's expertise has been honored by the Japanese government in the past. The quality of his work on knives is incredible: the tempering he performs on the blades considerably enhances their durability, preventing them from deforming, even when stone-sharpened.
The 27cm yanagiba knife features a long, narrow blade with a beveled edge. This blade ensures easy, precise cutting of raw fish, without damaging the flesh. It also features a kiritsuke tip, making it even easier to insert the blade into the fish. The yanagiba is the essential knife for preparing sashimi and sushi.
Your Sakai Kikumori Kikuzuki Rin knife features a blade built according to the traditional Japanese structure called San Maï, which means "3 layers" in Japanese. The blacksmith selects a rigid steel core, which he then surrounds with a softer layer of steel, folded around the core.
The core is made from Shirogami 2 steel, also known as White Steel 2. This Japanese alloy is produced by the renowned Hitachi steelworks, which work with numerous master forgers. This local steel is particularly prized by chefs who take traditional values to heart.
Shirogami is enriched with iron and has a high carbon content of around 1.2%. These elements increase the alloy's hardness, enabling the blade to reach around 61 HRC on the Rockwell scale. A stiffer blade can be sharpened with greater precision and retains its edge over the long term.
What's more, this steel is one of the purest on the market, making it easy to sharpen, even if it is harder than average. Structurally, steel's purity offers another advantage: its high degree of homogeneity enhances its strength and reduces the risk of chipping.
To ensure balance and protection, the White Steel 2 core is surrounded by a layer ofsofter steel. In this way, the three-layer structure of the San Mai is created.
Finally, the blade boasts a superb Nashiji finish. This Japanese technique gives the blade a matt, rustic appearance, adding to its authenticity. Thanks to its thick, asymmetrical cutting edge, the blade ensures precise cuts and finely crafted slices. This asymmetrical cutting edge is specially designed for right-handed cooks.
Your handcrafted knife is made from light magnolia wood, giving it a very traditional aesthetic. Magnolia wood is prized by craftsmen for its ease of handling, and by cooks for its lightness and soft, smooth feel. What's more, its resistance to humidity makes it the perfect choice for use in the kitchen.
Magnolia's octagonal shape reinforces the knife's traditional character. It's an ergonomic shape designed to offer comfort and ease of handling, both of which are appreciated, especially when making long cuts.
A black buffalo horn ferrule completes the handle and links it to the blade. The appearance of this natural material may differ slightly from one model to another, and some pieces may even feature fine white striations, making each knife unique.
To ensure that the handle is watertight and to prevent water or small pieces of food from seeping in, wood paste has been added where the blade attaches to the handle.
As the blade contains a high carbon content, it is more susceptible to corrosion. So it's crucial to wash your knife by hand, without soaking it in the sink or putting it through the dishwasher. Use a mild soap and a non-abrasive sponge to clean it, taking care not to get the handle wet. Then wipe the blade with a soft cloth to remove any moisture, and store the knife in a dry place, such as its case.
The carbon content makes the alloy sensitive, and despite careful maintenance, your blade may show slight color changes over time. This is quite normal, as steel naturally reacts to ambient humidity and the acidity of food. Regular oiling is recommended to maintain its appearance.
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