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Sakai Kikumori "Choyo" Sakimaru 300mm

$612.00 USD

Specifications

Blacksmith: Yoshikazu Tanaka
Style: Sakimaru Takohiki
Blade Length: 292mm
Overall Length: 455mm
Height @ Heel: 32mm
Spine Thickness @ Mid: 3mm
Weight: 188g
Blade Material: Blue 1 Carbon Steel core + Soft Iron Clad
Handle Material: Octagon Magnolia w/Black Buffalo Horn 
HRC: 63-64

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Blade Type

The Sakimaru knife is a specialized Japanese knife, often regarded as a variation of the traditional sashimi knife. It features a long, slender, and gracefully curved blade, designed for making precise, thin cuts of fish, particularly for sashimi. The Sakimaru's elongated shape allows for drawing long, uninterrupted slices, embodying the art of Japanese culinary techniques.

Steel Type

Japanese Blue Steel #1, known as "Aogami" #1, is a premium high-carbon steel enriched with tungsten and chromium. It has seen a recent surge in popularity and is now used by many top-tier knife makers for its superior edge retention and durability. It also offers a unique balance of toughness and sharpness. This steel is highly valued in crafting traditional Japanese knives, especially for professional use.

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.

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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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