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Sakai Kikumori So-Ten 300mm Yanagi Aogami Super with Saya

$1,229.21
$1,229.21
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Sakai Kikumori 'So-Ten' 300mm Yanagi in Aogami Super. Ebony handle with water buffalo horn ferrule. Comes with saya.

So-Ten series knives are forged by Tanaka Hamono. Tanaka-san’s top level forging and heat treatments make for unusually easy sharpening, superb edge life and toughness. Not many Sakai Dentoukougeishi blacksmiths work with aogami super. It is very exciting to receive these.

Aogami super knives usually hold an edge for a long time, but most don’t actually work well at a fine finish. Tanaka-san’s temperature control during forging, combined with thorough heat treatments make for far better edge formation than the average aogami super. There is no glassy, hard feeling during cutting or on stones.

This knife has a hard carbon steel core with iron cladding for added durability. The entire blade will develop a patina with use, especially with acidic foods. Special attention is needed to keep from rusting. Do not leave wet. Hand wash & dry, no dishwasher. Hardwood-end grain or softwood long grain cutting boards are preferred; avoid bamboo and plastic cutting boards. Rust can 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 to modern.

Steel Type Aogami Super
Handle Material Ebony handle with water buffalo horn ferrule
Weight 209g
Height at Heel 35mm
Cutting Edge Length 290 mm
Thickness 4mm
HRC 64-65

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.

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