Sakai Kikumori TS10 21cm Japanese chef's knife in oak

A Japanese kitchen knife for precision and performance

This Japanese chef's knife features a 21 cm blade, an ideal size for ensuring great versatility in the kitchen. It can be used for all essential cutting tasks: chopping herbs, slicing vegetables, filleting fish or finely detailing pieces of meat. The length of the blade offers a good range of movement, while retaining the precision expected in traditional Japanese cooking.

The blade rests on a core of VG10 steel, a high-end Japanese stainless steel containing around 1% carbon. This composition gives the steel a hardness of 60HRC on the Rockwell scale, ensuring a fine, clean and durable edge. VG10 is also renowned for its strength, making it particularly suitable for intensive, multi-purpose use.

This core is protected by a San Maï structure, an ancient Japanese method of wrapping hard steel with two layers of softer steel. This combination optimizes the blade's overall strength while preserving cutting finesse: the cutting edge remains formidably precise, while being less brittle.

The hand-hammered finish is not only aesthetically pleasing: it creates small dimples on the surface of the blade that considerably reduce the adherence of food when cutting. This unique texture makes for smoother cutting, particularly on moisture-rich foods such as vegetables and fruit.

Last but not least, thesymmetrical cutting edge enables this Japanese chef's knife to be used by right- and left-handers alike, further reinforcing its universal appeal.

Japanese oak handle for lasting comfort

The handle of this handcrafted Japanese knife is made from Japanese oak, a dense, resistant and stable wood renowned for its longevity and resistance to humidity. This wood has been naturally lacquered, a finish that protects the surface while highlighting its discreet fibers and delicate grain.

The benefits of lacquering go beyond aesthetics. It prevents moisture infiltration, reduces the risk of warping over time, and maintains a good grip in the hand, even when the handle is wet.

The octagonal shape of the handle is a direct descendant of Japanese tradition. It ensures an ambidextrous, balanced and precise grip. This geometry distributes pressure evenly over the fingers, offering excellent control of the gesture, even during long or repetitive cutting.

Its well-balanced weight in relation to the blade contributes to optimal maneuverability, essential for demanding users who seek both performance and everyday comfort. It integrates perfectly into the extension of the blade, for fluid, natural ergonomics.

This elegant, functional handle harmoniously complements the handcrafted blade to form a Japanese kitchen knife that fully embodies the spirit of traditional Japanese cutlery: performance, aesthetics and durability.

Summary of the features and benefits of your Sakai Kikumori knife

• 21 cm blade: size for all your everyday cutting needs

• San Maï structure: rigorous cutting edge and supple hold

• VG10 steel (~1% carbon): long-lasting, hard-wearing cutting edge

Hardness

• 60 HRC : excellent edge retention

• Hammered finish: handcrafted elegance and non-stick properties

• Octagonal lacquered oak handle: ambidextrous ergonomics and extended comfort

• Handcrafted in Sakai (Japan): heritage and reliability

Always wash your knife by hand only, using a soft sponge and a non-abrasive detergent. Dry immediately and thoroughly before storing, to avoid moisture penetration. Never put the tool in the dishwasher or leave it to soak in the sink. To preserve the wire, use a good-quality wooden board, avoiding glass or ceramic. Sharpen regularly on a suitable stone to optimize blade life.

Focus on the Japanese brand Sakai Kikumori

The Sakai Kikumori workshop, founded in the 1920s at the instigation of Kawamura Hamono in Sakai, is located in a Japanese region that has perpetuated the tradition of blade forges for over six centuries. Each blade in the Sakai Kikumori TS10 range is individually forged, shaped and then assembled by hand, guaranteeing a slightly unique texture, pattern and finish to each piece. This meticulous, local craftsmanship gives your Japanese knife a strong artisanal identity, combining technical performance, refined aesthetics and longevity of use!

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