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Home | All Japanese Kitchen Knives | Sakai Kikumori 165mm Nakiri Aogami 2 Nashiji

Sakai Kikumori 165mm Nakiri Aogami 2 Nashiji

$255.00
$255.00
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Sakai Kikumori 165mm Nakiri knife. Aogami 2 carbon steel core with nashiji finished stainless cladding. Japanese magnolia octagon handle with buffalo horn ferrule.

Forged and ground thin for smooth cutting and easy sharpening but with a stiff substantial feel, generous height and a full belly. Aogami #2 steel, made by Hitachi, has the lowest carbon content of the Aogami family, giving a little more toughness. The stainless cladding has nashiji (pear skin) finish. The aogami core is not stainless (for a non-stainless steel it does rust slowly), so keep dry when not in use to avoid rust.

Sakai Kikumori was started in 1926 and draws on Sakai's 600 year history as the major center of traditional Japanese cutlery manufacturing. They work with a large variety of Sakai's best smiths, sharpeners and small factories to offer a wide variety of knives ranging from traditional materials and styles to more modern, western influenced styles and materials.


Brand: Sakai Kikumori
Producing Area: Sakai, Japan
Profile: Nakiri
Size: 165mm
Blade Type: Stainless Clad Carbon
Steel Type: Aogami 2
Handle: Magnolia Wood W Buffalo Horn Ferrule
Total Length: 311mm
Handle Length: 134mm
Handle to Tip Length: 182mm
Blade Height: 54mm
Edge Length: 158mm
Thickness: 3.1mm
Weight: 178g
Hand Orientation: Ambidextrous

This is a stainless clad carbon steel knife. The exposed carbon steel edge will take on a dark patina with use and can rust with prolonged exposure to moisture and debris up to the clad line. The stainless steel portion should resist oxidation and corrosion but can stain with habitual prolonged exposure to moisture. Hand wash and towel dry. Do not put it in the dishwasher. Do not air dry.

Twisting, scraping and heavy use as well as use on hard and very dense objects can lead to edge damage. Using a quality wooden cutting board will keep a sharper edge for longer. Cutting surface materials like glass, ceramic and bamboo will make the edge go dull quickly and should be avoided.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000 grit. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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Sakai Kikumori 165mm Nakiri Aogami...

$255.00
$255.00
Sold Out