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Accueil | Japanese Kitchen Knives | Sakai Kikumori Kikuzuki Uzu 270mm Yanagi Aogami 1 wth Saya

Sakai Kikumori Kikuzuki Uzu 270mm Yanagi Aogami 1 wth Saya

$873.44
$873.44
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Sakai Kikumori Kikuzuki Uzu’ 270mm Yanagi. Single bevel aogami #1 core blade with damascus iron cladding. Octagonal magnolia wood and water buffalo ferrule handle. Comes with saya.

Kikuzuki series knives represent some of the best of Sakai’s knife making. Made by craftspeople who are well respected for preserving demanding traditional techniques, they also contribute their own refinements and creativity to the craft.

These have a light blade with a thin, low beveled kireba on the single beveled line. Yanagis — that usually rely on weight to help propel a pull cut — slice just as easily as heavier ones.

Kikuzuki Uzu, Kuro, and Kasumi blacksmiths are from Tanaka Hamono. Tanaka-san’s top level forging and heat treatments make for an unusual ease of sharpening and superb edge life and toughness.

This knife has a hard carbon steel core with iron cladding for added durability. The entire blade will develop a patina with use, especially with acidic foods. Special attention is needed to keep from rusting. Do not leave wet. Hand wash & dry, no dishwasher. Hardwood-end grain or softwood long grain cutting boards are preferred; avoid bamboo and plastic cutting boards. Rust can 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 to modern.

Steel Type Aogami 1
Handle Material Ho Wood Octagonal
Weight 151.6 grams
Height at Heel 34 mm
Overall Length 512 mm
Cutting Edge Length 261 mm
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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