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Discover the art of vegetable cutting with this nakiri knife!
16.5cm blade in San Maï construction: 3 superimposed layers of steel
VG10 Japanese stainless steel core: 1% carbon content
60HRC Rockwell hardness: outstanding performance and durability
Hammered rosette finish - Original aesthetics
Lacquered oak woodhandle - enhanced sturdiness
Octagonal shape - Comfortable, ambidextrous grip
Hand-forged in Sakai, Japan
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This Sakai Kikumori TS10 nakiri knife features a 16.5cm blade, ideal for cutting vegetables. Its straight, fine geometry offers great stability when cutting, for clean, safe gestures.
Its San Maï construction (three layers) combines cutting performance with structural strength. The central core is made of VG10 steel, a Japanese stainless steel with a high carbon content of around 1%. This alloy is renowned for its ability to achieve a hardness of 60HRC on the Rockwell scale, offering a remarkably fine cutting edge capable of lasting without frequent resharpening.
The outer layers are made of mild stainless steel, making the blade easier to maintain and more resistant. This type of construction makes it possible to benefit from the performance of carbon-enriched steel, while ensuring greater protection. It also provides a perfect balance between hardness and flexibility.
Finally, the blade features a rosette-shaped hammered finish for an original design. This finish gives your Japanese kitchen knife a traditional look, while reducing food adherence when cutting.
Your handcrafted Japanese knife is fitted with an oak handle, a local wood that is strong, light and naturally comfortable in the hand. This wood has been lacquered to bring out its grain while enhancing its strength. Its natural feel is much appreciated in traditional Japanese cooking.
The octagonal shape of the handle enables an ambidextrous grip, suitable for both right- and left-handers, while providing excellent control of the gesture. Its light weight ensures good overall balance with the blade, for smooth, fatigue-free cutting.
This handle, both simple and effective, reflects Sakai Kikumori 's desire to offer cutting tools that are sober, high-performance and faithful to the Japanese tradition of craftsmanship!
To ensure the long life of your Japanese kitchen knife, we recommend washing it only by hand with a sponge and mild detergent. Once washed, it should be dried immediately and stored in a dry place. Never put it in the dishwasher or leave it to soak in the sink.
Sakai Kikumori is a renowned brand founded in the early 20th century in Sakai, Osaka prefecture. This city is one of the historic centers of Japanese cutlery, famous for its Japanese blacksmiths who have specialized in handcrafted knives for centuries. The company works in collaboration with local craftsmen to design high-quality ranges such as the TS10, which combines tradition, performance and aesthetic sobriety. The care taken at every stage of manufacture guarantees a durable tool, designed for precision!
Discover the rest of the Sakai Kikumori TS10 knife range on Knifeleader.eu!
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