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Home | Japanese Kitchen Knives | Sakai Kikumori x Bernal Cutlery Sori 270mm Kiritsuke Sujihiki Aogami 1

Sakai Kikumori x Bernal Cutlery Sori 270mm Kiritsuke Sujihiki Aogami 1 Suminagashi

£534.55
£534.55
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Sakai Kikumori 'Sori' 270mm Kiritsuke Sujihiki. Double bevel aogami #1 core blade iron and mild steel suminagashi cladding. Octagon magnolia wood and water buffalo ferrule handle with a sori “bent” or curved spine.

Aogami 1 has the best edge formation of the aogami steels. It typically works best at slightly finer finishes and has excellent edge life when finished well.

Sori knives are forged by Tanaka Hamono. Tanaka-san’s top level forging and heat treatments make for unusually easy sharpening, superb edge life and toughness.

These knives represent some of the best of Sakai’s knife making. They are forged and sharpened by craftspeople who are highly respected for preserving demanding traditional techniques while contributing their own refinements and creativity to the trade.

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.

This knife has a hard carbon steel core with iron cladding for added durability. The entire blade will develop a patina with use, and especially so with acidic foods. Special attention is needed to keep from rusting. 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.

Steel Type

Aogami 1

Handle Material

Octagon magnolia wood & water buffalo ferrule

Weight

196.9g

Height at Heel

46mm

Overall Length

414mm

Cutting Edge Length

263mm

Thickness at Heel

3mm

HRC

63-64

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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