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Choose a versatile bunka knife for the kitchen!
San Maï blade structure: superposition of 3 layers of steel
1% carbon-enriched VG10 Japanese steel core
Rockwell hardness of 60HRC: excellent edge retention
Hammered rosette finish - Original design
Lacquered oak handle for extra strength
Octagonal cut for ambidextrous grip
Handcrafted in Sakai, Japan
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This Sakai Kikumori TS10 bunka knife features a 14 cm blade with San Maï construction, i.e. a hard steel core sandwiched between two layers of softer steel. This technique protects the core while facilitating maintenance and offering a slight suppleness that reduces the risk of breakage during dynamic gestures.
The core of your Japanese kitchen knife is forged from VG10 steel, a Japanese stainless steel prized for its ability to combine hardness and ease of maintenance. With a carbon content of around 1%, it provides a particularly fine cutting edge while retaining good wear resistance. Hardness is 60HRC Rockwell, providing a good balance: the wire lasts a long time, but can be resharpened without difficulty.
The hand-hammered finish is not just aesthetic. It fulfils a practical function by reducing the adherence of food to the blade when cutting. The hammering on this blade is in the shape of a rosette, giving character to your Japanese kitchen knife!
Thanks to its bunka shape, an alternative to the santoku knife, recognizable by its angular kiritsuke tip, this knife is highly versatile. It excels in the precise cutting of vegetables, herbs, meat or fish, while its sharp point allows for detailed work.
The handle is made from solid oak, a wood traditionally used for its strength, durability and resistance to humidity. It is lacquered for a finish that enhances its resistance to water while highlighting the wood's natural grain. This surface protection also simplifies daily maintenance.
Octagonal in shape, the handle is ambidextrous and fits all hands, large or small. Its shape provides excellent blade guidance and a firm, non-slip grip, even in wet conditions. This ergonomic design provides a stable grip that reduces fatigue during long preparation sessions.
This choice of noble materials and meticulous finishing makes this handcrafted Japanese knife a beautiful everyday object, as pleasant to use as it is to display. It evokes the sobriety and rigor of Japanese craftsmanship, while meeting modern expectations in terms of comfort and hygiene!
To preserve the performance of your Sakai Kikumori knife, wash it only by hand with a sponge and mild detergent. Once cleaned, dry immediately and store in a dry place. Do not use the dishwasher or leave it to soak in the sink.
Sakai Kikumori, based in Sakai in the Osaka region, is heir to a Japanese cutlery heritage dating back over six centuries. Founded under the aegis of Kawamura Hamono, the company works with local blacksmiths and sharpeners to produce high-quality, handcrafted blades. Each Japanese knife is the fruit of traditional techniques applied in a modern setting.
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