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Home | New Arrivals | Sakai Kikumori Nakagawa V10 270mm Kiritsuke Yanagi VG-10 Damascus Oak

Sakai Kikumori Nakagawa V10 270mm Kiritsuke Yanagi VG-10 Damascus Oak Handle with Saya

£498.99
£498.99
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Nakagawa-san's knives are characterized by excellent heat control during forging and a very thorough heat treatment.  This creates knives that have superb edge formation and edge retention, with good toughness. Nakagawa-san's reputation is well earned as one of a few blacksmiths in Sakai to forge Ginsanko, VG10, and STRIX stainless steels. Likewise, his carbon steels are easy to sharpen across most steel types.

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.

Hand wash and dry before storing. Do not leave wet and do not use a dishwasher. Rust can be removed with a light abrasive.

Hardwood-end grain or softwood long grain cutting boards are preferred. Avoid bamboo and plastic cutting boards.

Brand: Sakai Kikumori
Smith: Satoshi Nakagawa
Producing Area: Sakai
Profile: Kiritsuke Yanagi
Size: 270mm
Blade Type: Stainless Clad Stainless
Steel Type: VG10
Handle: Dark Oak
Total Length: 550mm
Handle Length: 140mm
Handle to Tip Length: 275mm
Blade Height: 35mm
Edge Length: 263mm
Thickness: 4mm at Kanji
Weight: 7.2 oz
Hand Orientation: Right
Saya: Included
HRC: 61-62

This is a stainless steel knife. It should be hand washed and towel dried. Habitual dishwasher use will result in degraded edge and handle. Consistent long term exposure to moisture can lead to oxidation.

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

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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