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Sakai Kikumori "Kikuzuki Rin" Sakimaru Takohiki 270mm

$320.00 USD

Specifications

Style: Sakimaru
Blade Length: 266mm
Overall Length: 410mm
Height @ Heel: 28mm
Spine Thickness @ Mid: 3mm
Weight: 176g
Blade Material: White 2 Carbon Steel core + Soft Iron Nashiji Clad
Handle Material: Dark Oak Octagon
HRC: 62-63

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Blade Type

The Sakimaru is a single bevel slicer for sashimi and fish. The single bevel allows for extraordinary sharpness, and is a staple knife shape among sushi chefs.

Steel Type

Recommended Maintenance

Store it in a dry environment using magnetic strips, knife rolls, or sayas. Avoid hitting hard or frozen objects and twisting the blade while cutting. These knives are not dishwasher safe. Clean with hot water and a soft cloth, and dry immediately after use to prevent rust spots on the high carbon steel. For more information please read the blog below.

Introducing

Sakai Kikumori

Sakai Kikumori was founded in 1926 by Kawamura Hamono as a wholesaler, and they work with some of the best blacksmiths in Japan. Being a smaller wholesaler, they have the flexibility to create their own brands and pursue creative projects that larger brands choose not to do. They have excelled in this area, creating a line of products that are of some of the highest quality we've ever seen.

This range is crafted by none other than Yoshikazu Tanaka, widely considered to be one of the best blacksmiths in Sakai. They are forged using White 2 Steel with soft iron cladding, and a band of Kasumi finish polished by hand. Chefs Edge has opted for the upgraded Ebony handles, and the knives come with a polished and rounded spine and choil.

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Learning Centre

Knife Care

This knife is made from a high-carbon steel and as such, will require a little more care than a regular off-the-shelf knife. It must be dried shortly after use, as prolonged exposure to moisture can cause rust spots to appear. A very light coat of oil during storage also helps to prevent rust spots. A patina (colouration and seasoning of the steel) will occur with use.

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