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Home | Japanese Kitchen Knives | Sakai Kikumori Kikuzuki Uzu 270mm Yanagi Aogami 1 wth Saya

Sakai Kikumori Kikuzuki Uzu 270mm Yanagi Aogami 1 wth Saya

$895.33
$895.33
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Sakai Kikumori Kikuzuki Uzu’ 270mm Yanagi. Single bevel aogami #1 core blade with damascus iron cladding. Octagonal magnolia wood and water buffalo ferrule handle. Comes with saya.

Kikuzuki series knives represent some of the best of Sakai’s knife making. Made by craftspeople who are well respected for preserving demanding traditional techniques, they also contribute their own refinements and creativity to the craft.

These have a light blade with a thin, low beveled kireba on the single beveled line. Yanagis — that usually rely on weight to help propel a pull cut — slice just as easily as heavier ones.

Kikuzuki Uzu, Kuro, and Kasumi blacksmiths are from Tanaka Hamono. Tanaka-san’s top level forging and heat treatments make for an unusual ease of sharpening and superb edge life and toughness.

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.

Fish Butchery

Designed specifically for fish breakdown.

Avoid Bones & Dense Foods

If you can't bite it, don't cut it.

Carbon Steel

Reactive blade.

Single Bevel

Wide bevel on outside face—hollow grind on inside face.

Right-Handed

Made for use in the right hand.

Yanagi

A long, single-bevel slicing knife used for sashimi and delicate fish work. It’s hollow-backed (concaved) grind is designed to reduce dragging and pulling for smooth, clean cuts in one motion to preserve texture.

Listed Length:
Total Length: 512mm
Edge Length: 261mm
Heel Height: 34mm
Spine Thickness: 3.14mm
Weight:
Orientation: Right-handed

Blade Type:
Steel Type: Aogami 1 (Blue Paper #1)
Steel Hardness (HRC): 63-64
Maintenance: More Attention
Handle Type: Japanese (wa)
Handle Material: Octagonal magnolia wood and water buffalo ferrule

  • This is a carbon steel knife made from thin, hard steel.
  • Hand wash and towel dry after use. Do not air dry or place in the dishwasher.
  • Expect oxidation (color change, staining, spotting) with use.
  • Prolonged exposure to moisture or food debris will cause rust; remove any rust with a light abrasive.
  • Remove surface rust gently with a mild abrasive and progress to more aggressive abrasives if needed. Coarse abrasives will leave scratches in most finishes.
  • Avoid twisting, scraping, or use on dense or hard foods and surfaces to avoid early dulling and edge damage. If you wouldn't bite into it, don't cut it with this knife.
  • Use on wooden cutting boards only. Do not use bamboo, plastic, stone or metal cutting surfaces.

Dive Deeper

Medium-fine Single Bevel

Sharpening Supplies

Stones & Accessories selected specifically for this knife.

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Arashiyama #6000 Whetstone Stone NO Wooden Base

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Bernal Cutlery Monodiachrome™ Precharged Deburring Strop

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Aogami 1 (Blue Paper #1)

Carbon (C): 1.3–1.4%| Tungsten (W): 1.5–2.0%| Chromium (Cr): 0.3–0.5%

Aogami 1 is a high|carbon tool steel (~1.3–1.4% C) with tungsten and chromium additions that enhance hardness and wear resistance. It’s capable of ~65 HRC and maintains excellent edge retention with moderate toughness. The steel sharpens cleanly, forms an exceptionally fine edge, and is common in top|end Japanese kitchen knives. Like other Aogami steels, it rusts easily and requires attentive care.

About Sakai Kikumori

Sakai, Osaka, Japan

Sakai Kikumori is a distinguished Japanese knife brand established in 1926 by Kawamura Hamono Co., Ltd., located in Sakai City, Osaka Prefecture—a region renowned for its 600-year-old blade-making tradition. Rather than manufacturing knives in-house, Sakai Kikumori collaborates with some of Sakai’s most skilled blacksmiths and sharpeners to produce high-quality kitchen knives. This collaborative approach ensures a diverse and refined selection of knives that honor Sakai’s legacy of craftsmanship.

See All Sakai Kikumori