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Home | Japanese Kitchen Knives | Sakai Kikumori Nakagawa Seiun 180mm Santoku VG10 Ebony with Saya

Sakai Kikumori Nakagawa Seiun 180mm Santoku VG10 Ebony with Saya

$907.00
$907.00
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Hand forged by Nakagawa Hamono for Sakai Kikumori. Seiun translates to 'nebula', stars and clouds in Kanji, speaking to their shimmering finish. It's not difficult to appreciate both beauty and functionality in these knives, as they represent the best version of VG10 available. While not the thinnest-spined knifes in our stock, they are impressively thin behind the edge due to an expertly convex hamaguri grind and will prove so in a smooth, effortless cutting feel.

Nakagawa-san's knives are characterized by excellent heat control during forging and a very thorough heat treatment. This creates knives that have superb edge formation and edge retention, with good toughness. Nakagawa-san's reputation is well earned as one of a few blacksmiths in Sakai to expertly forge Ginsanko, VG10, and STRIX stainless steels. Likewise, his carbon steels are easy to sharpen across most steel types.

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 to modern.

Brand: Sakai Kikumori
Smith: Satoshi Nakagawa
Producing Area: Sakai
Profile: Santoku
Size: 180mm
Grind: Convex
Blade Type: Stainless Damascus
Steel Type: VG10
Handle: Ebony Octagonal
Total Length: 324mm
Handle Length: 135mm
Handle to Tip Length: 187mm
Blade Height: 47mm
Edge Length: 172mm
Thickness: 3.5mm
Weight: 182g
Hand Orientation: Ambidextrous
Saya: Included
HRC: 61-62

*Measurements are taken from random sample
Actual measurements may vary.

This is a stainless steel knife. It should be hand washed and towel dried. Habitual dishwasher use will result in degraded edge and handle. Consistent long term exposure to moisture can lead to oxidation.

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. Materials like glass, ceramic and bamboo should be avoided and will make the edge go dull quickly.

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 Nakagawa Seiun 180mm...

$907.00
$907.00
Sold Out