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Home | Sakai Kikumori | Sakai Kikumori Yugiri Stainless Clad Aogami 1 Ebony Knife Set - 3 Piec

Sakai Kikumori Yugiri Stainless Clad Aogami 1 Ebony Knife Set - 3 Pieces

€1.140,10
€1.140,10
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Aogami 1 carbon steel core with stainless cladding. Ebony octagon handle with buffalo horn ferrule.

Yugiri 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.

These are ground to cut very sharply and smoothly. Extra attention needs to be taken to avoid damaging the edge. Use on wooden cutting surfaces. The Aogami core steel will oxidize with use and must be kept clean and dry when not using to prevent corrosion. Hand wash and towel dry only. 

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.

Included in this set:

Sakai Kikumori Yugiri 225mm Kiritsuke Gyuto Stainless Clad Aogami 1 Ebony with Saya - for the bigger kitchen jobs like large, softer vegetables, cabbage and piles of herbs while doubling as a great slicer.

Sakai Kikumori Yugiri 180mm Kiritsuke Santoku Stainless Clad Aogami 1 Ebony with Saya - great for single piece vegetables like onion, carrot, peppers and smaller sized boneless meats

Sakai Kikumori Yugiri 150mm Kiritsuke Petty Stainless Clad Aogami 1 Ebony - small enough to do some handheld work but longer enough to process on a cutting board

Brand: Sakai Kikumori
Smith: Tanaka Hamono
Producing Area: Sakai
Steel Type: Stainless Clad Carbon Steel
Steel: Aogami 1
Handle: Ebony
Hand Orientation: Ambidextrous
HRC: 63-64

This is a stainless clad carbon steel knife. The exposed carbon steel edge will take on a dark patina with use and can rust with prolonged exposure to moisture and debris up to the clad line. The stainless steel portion should resist oxidation and corrosion but can stain with habitual prolonged exposure to moisture. Hand wash and towel dry. Do not put it in the dishwasher. Do not air dry.

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

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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