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Home | Sakai Kikumori | Sakai Kikumori 270mm Sujihiki SKK Vanadium Stainless

Sakai Kikumori 270mm Sujihiki SKK Vanadium Stainless

£178.14
£178.14
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Sakai Kikumori's SKK Vanadium line are reasonably priced Western handled workhorse stainless steel knives. 

Vanadium molybdenum stainless steel holds an edge nicely with good toughness and excellent stainless properties. They are ideal for the professional or home cook who is looking for a great workhorse with easy maintenance and good edge life. These utility-minded knives can have some stray scratches in their finish. However, they are all hand ground with a right hand bias convex grind that releases food nicely and gives them a smoother cutting feel than their weight would suggest.

These are solid utilitarian knives. Stainless western handled knives like these are found in the back of most professional kitchens in Japan and are relied on for bulk prep work. 

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.

 

Steel Type Vanadium Molybdenum Stainless Steel
Handle Material Strengthened wood
Weight 254 g
Height at Heel 40 mm
Overall Length 405 mm
Cutting Edge Length 271 mm
Saya EDRO 270mm Wide Sujihiki / Dexter 12" Narrow

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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