Sakai Kikumori was started in 1926 by Kawamura Hamono, and since then has become known as a top brand from Sakai. They are a relatively small brand but work with some of the very best local craftsmen in Sakai such as Yoshikazu Tanaka, Satoshi Nakagawa and Keichi Fuji just to name a few.
The knife is forged by the legendary Yoshikazu Tanaka, who is recognized as one of the best blacksmiths in Sakai with over 50 years of experience. Tanaka works with his son in the forge where he focuses exclusively on working with white and blue carbon steel, which he does to perfection with traditional methods such as pine charcoal and rice straw during hardening.
It has a very beautiful, rustic nashiji finish on the upper part of the blade, and further down a very nice grind begins, which makes the knife very thin behind the edge and therefore gives it fantastic cutting performance.
Læs den fulde beskrivelse nedenfor
Description & specifications
Sakai Kikumori was started in 1926 by Kawamura Hamono, and since then has become known as a top brand from Sakai. They are a relatively small brand but work with some of the very best local craftsmen in Sakai such as Yoshikazu Tanaka, Satoshi Nakagawa and Keichi Fuji just to name a few.
The knife is forged by the legendary Yoshikazu Tanaka, who is recognized as one of the best blacksmiths in Sakai with over 50 years of experience. Tanaka works with his son in the forge where he focuses exclusively on working with white and blue carbon steel, which he does to perfection with traditional methods such as pine charcoal and rice straw during hardening.
It has a very beautiful, rustic nashiji finish on the upper part of the blade, and further down a very nice grind begins, which makes the knife very thin behind the edge and therefore gives it fantastic cutting performance.
| Brand/series | Sakai Kikumori Kikuzuki Rin |
| Type | Petty |
|
|
3 layers Shirogami #2 and soft iron |
|
|
50/50 |
|
|
Octagonal magnolia with buffalo horn |
|
|
NO! |
|
|
61/62 |
|
Specs (May vary as it is handmade) |
Length: 135mm. Height: 28mm. Weight: g. Width at the handle: 2.3mm. |
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
We are proud suppliers to
