Order by Monday 12/16 to be sure to get your orders on time.

or
Home | Santoku | Sakai Kikumori 180mm Wa Santoku Shirogami 1 Kurouchi

Sakai Kikumori 180mm Wa Santoku Shirogami 1 Kurouchi

$365.34
$365.34
Sold Out

Shipping calculated at checkout.

Hand forged iron clad shirogami 1 with kurouchi finish from the forge. Forged and ground thin for smooth cutting and easy sharpening but with a stiff substantial feel and generous height and a full belly.

Shirogami 1 is the highest carbon content shirogami family steel. Shirogami steels are very pure steels capable of taking very fine edges, shirogami 1 with it's high carbon content (~1.4%) has the longest edge life of the shirogami steels. Easy sharpening and amazing cutting feel, a sharpeners dream.

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: Santoku
Size: 180mm
Blade Type: Forged San Mai
Steel Type: Iron Clad Shirogami 1
Handle: Magnolia & Horn
Total Length: 330mm
Blade Height: 52mm
Edge Length: 182mm
Weight: 147g
Hand Orientation: Ambidextrous
Saya: Sold Separately

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. Special attention needs to be taken to prevent edge damage. Scraping, twisting and forceful as well as using on hard or very dense foods can result in chipping.

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.

READ IMPORTANT DELIVERY OPTION INFORMATION

Sakai Kikumori 180mm Wa Santoku...

$365.34
$365.34
Sold Out