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Sakai Kikumori Nakagawa V10 270mm Yanagi VG10 Oak Handle with Saya
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Prix ordinaire
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$799.86
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Prix soldé
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$799.86
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Prix ordinaire
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SOLDES
Épuisé
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Prix unitaire
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- Prix ordinaire
- $799.86
- Prix soldé
- $799.86
- Prix ordinaire
- Prix unitaire
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Expertly hand forged stainless suminagashi damascus over VG10 steel handled with darkened oak. We're excited to have these high-quality, stainless, single bevel knives smithed by Satoshi Nakagawa for Sakai Kikumori.
Nakagawa-san's knives are characterized by excellent heat control during forging and a very thorough heat treatment creating knives that have superb edge formation and edge life with good toughness. His carbon steels are usually easy to sharpen across most steel types. Nakagawa-san's reputation as one of a few blacksmiths in Sakai to forge Ginsanko and VG10 stainless steels that results in excellent edge life and toughness is well earned.
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.
Brand: Sakai Kikumori
Smith: Satoshi Nakagawa
Producing Area: Sakai
Profile: Yanagi
Size: 270mm
Blade Type: Stainless Clad Stainless
Steel Type: VG10
Handle: Dark Oak
Total Length: 416mm
Handle Length: 140mm
Handle to Tip Length: 276mm
Blade Height: 39mm
Edge Length: 264mm
Thickness: 3.88mm at Kanji
Weight: 204g
Hand Orientation: Right
Saya: Included
HRC: 61-62
*Actual weights and measurements may vary piece to piece
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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About Bernal Cutlery
We are a full-service cutlery shop offering sharpening services, Japanese and Western culinary knives, vintage knives, outdoor, pocket and craft knives, cooking tools and accessories. We also offer knife skills and sharpening classes, and more.
We are proud to serve kitchen professionals, knife enthusiasts and home cooks alike. Located in the Mission District of San Francisco, California.