Sakai Kikumori 'So-Ten' 300mm Yanagi - Aogami Super - w/ Saya
Sakai Kikumori 'So-Ten' 300mm Yanagi - Aogami Super - w/ Saya
Sakai Kikumori 'So-Ten' 300mm Yanagi - Aogami Super - w/ Saya
Sakai Kikumori 'So-Ten' 300mm Yanagi - Aogami Super - w/ Saya
Sakai Kikumori 'So-Ten' 300mm Yanagi - Aogami Super - w/ Saya
Sakai Kikumori 'So-Ten' 300mm Yanagi - Aogami Super - w/ Saya
Sakai Kikumori 'So-Ten' 300mm Yanagi - Aogami Super - w/ Saya
Sakai Kikumori 'So-Ten' 300mm Yanagi - Aogami Super - w/ Saya
Sakai Kikumori 'So-Ten' 300mm Yanagi - Aogami Super - w/ Saya
Sakai Kikumori 'So-Ten' 300mm Yanagi - Aogami Super - w/ Saya
Sakai Kikumori 'So-Ten' 300mm Yanagi - Aogami Super - w/ Saya
Sakai Kikumori 'So-Ten' 300mm Yanagi - Aogami Super - w/ Saya
Sakai Kikumori 'So-Ten' 300mm Yanagi - Aogami Super - w/ Saya
Sakai Kikumori 'So-Ten' 300mm Yanagi - Aogami Super - w/ Saya
Sakai Kikumori 'So-Ten' 300mm Yanagi - Aogami Super - w/ Saya
Sakai Kikumori 'So-Ten' 300mm Yanagi - Aogami Super - w/ Saya

Sakai Kikumori 'So-Ten' 300mm Yanagi - Aogami Super - w/ Saya

$788.00

Sakai Kikumori 'So-Ten' 300mm Yanagi in Aogami Super.  Ebony handle with water buffalo horn ferrule.  Comes with saya.

So-Ten series 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. Not many Sakai Dentoukougeishi blacksmiths work with aogami super. It is very exciting to receive these.

Aogami super knives usually hold an edge for a long time, but most don’t actually work well at a fine finish. Tanaka-san’s temperature control during forging, combined with thorough heat treatments make for far better edge formation than the average aogami super.  There is no glassy, hard feeling during cutting or on stones.

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 Super
Handle Material Ebony handle with water buffalo horn ferrule
Weight 209g
Height at Heel 35mm
Cutting Edge Length 290 mm
Thickness 4mm
HRC 64-65