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Home | Japanese Kitchen Knives | Sakai Kikumori Tomoshibi 165mm Deba Shirogami 2

Sakai Kikumori Tomoshibi 165mm Deba Shirogami 2

£176.03
£176.03
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Sakai Kikumori ‘Tomoshibi’ 165mm Deba in shirogami #2 with Japanese magnolia handle and buffalo ferrule handle.

The Tomoshibi knives are a professional quality series made for Sakai Kikumori. They are hand forged with iron and shirogami 2 (white steel) and finished by hand on wet grinders; all by skilled craftspeople at Myojin Riki Seisakusho in Kochi.

It should be mentioned that extra care is required, blade is not stainless and should be dried immediately after use. It will develop a dark patina with usage, but any orange rust should 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 materials and styles to more modern, western influenced styles and materials.

Steel Type Shirogami 2
Handle Material Ho Wood
Weight 269.6 g
Height at Heel 52 mm
Overall Length 305 mm
Cutting Edge Length 174 mm
HRC 62-63

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

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. 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. Special attention needs to be taken to prevent edge damage. Scraping, twisting and forceful as well as using on hard or very dense foods can result in chipping.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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