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Trade In Sakai Kikumori Nihonkou 210mm Gyuto Carbon

$60.00
$60.00
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Moderatly used Sakai Kikumori ‘Nihonkou’ 210mm Gyuto SK Carbon tool steel with riveted pakka wood handle. No box, has a fresh edge. 

from original copy:

Sakai Kikumori's Nihonkou line are reasonably priced factory made carbon steel knives with a carbon content of .95%, hardened to approx 63 HRC. 

Thin SK mono-steel blades cut very nicely with their thin profile and are super easy to sharpen and get a nice edge that holds well. They are ideal for the professional or home cook who is looking for a great workhorse with easy sharpen-ability.

Sometimes, SK family steels are viewed as inferior to more refined Japanese carbon steels like shirogami or aogami. However, when making single steel knives, SK has its advantages. SK steel rusts slower than many other carbon steels and has a good toughness, which benefits a thin mono steel knife.

This is a non-stainless carbon steel, it should be mentioned that extra care is required, it should be washed and dried immediately after use. It will develop a dark patina with usage, but any orange rust should be removed with a light abrasive.

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: Gyuto
Size: 210mm
Grind: Convex
Blade Type: Mono Carbon
Steel Type: SK Tool Steel
Handle: Riveted Pakka
Total Length:
Handle Length:
Handle to Tip Length:
Blade Height:
Edge Length:
Thickness:
Weight:
Hand Orientation:
Saya:
HRC:

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage.

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

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Trade In Sakai Kikumori Nihonkou...

$60.00
$60.00
Sold Out