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Home | Japanese Kitchen Knives | Trade In Sakai Kikumori 180mm Petty Nihonkou

Trade In Sakai Kikumori 180mm Petty Nihonkou

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Trade in petty in great condition without original packaging. This mono-carbon steel knife shows expected oxidation from use but otherwise, the blade, edge and handle are in nice condition. What makes this particular petty unique is it's flex similar to a western semi-flexible blade. Comes with fresh BC edge.

Original Listing:

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.

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: Petty
Size: 180mm
Grind: Slight convex
Blade Type: Mono Carbon Steel
Steel Type: SK Tool Steel
Handle: Riveted Pakka
Total Length: 295mm
Handle Length: 110mm
Handle to Tip Length: 185mm
Blade Height: 29mm
Edge Length: 182mm
Thickness: 1.3mm
Weight: 88g
Hand Orientation: Slight Right
Saya: Sold Separately
HRC: 63

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and towel dried soon 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.

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 western knives perform best with a medium finish starting around 1000 grit. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Steel honing rods work well with this knife.

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Trade In Sakai Kikumori 180mm...

£50.10
£50.10
Sold Out