Sakai Kikumori Tomoshibi Yanagiba 300mm
Sakai Kikumori Tomoshibi Yanagiba 300mm
Sakai Kikumori Tomoshibi Yanagiba 300mm
Sakai Kikumori Tomoshibi Yanagiba 300mm
Sakai Kikumori Tomoshibi Yanagiba 300mm
Sakai Kikumori Tomoshibi Yanagiba 300mm
Sakai Kikumori Tomoshibi Yanagiba 300mm
Sakai Kikumori Tomoshibi Yanagiba 300mm
Sakai Kikumori Tomoshibi Yanagiba 300mm
Sakai Kikumori Tomoshibi Yanagiba 300mm
Sakai Kikumori Tomoshibi Yanagiba 300mm
Sakai Kikumori Tomoshibi Yanagiba 300mm
Sakai Kikumori Tomoshibi Yanagiba 300mm
Sakai Kikumori Tomoshibi Yanagiba 300mm

Sakai Kikumori Tomoshibi Yanagiba 300mm

$259.00 Sale Save

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Specifications

Style: Yanagiba
Blade Length: 290mm
Overall Length: 443mm
Weight: 209g
Blade Height @ Heel: 34.5mm
Bevel: Single Bevel
Spine Thickness @ Heel: 3.5mm
Blade Material: White 2 Carbon Steel Core + Soft Iron Clad
Handle Material: Octagon Walnut w/Pakka Wood Bolster
HRC: 62-63

 

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. The Tomoshibi is a collaboration between Sakai Kikumori and Myojin Riki Seisakusho in Kochi prefecture, which is run by Myojin Tateo and Myojin Naohito. Naohito-San is widely recognised in Japan as one of its top sharpeners with 10 years of experience. Tateo-San is the blacksmith, and he has trained under some of Sakai's most talented smiths before establishing Myojin Riki Seisakusho.

Blade Type

Yanagiba are traditional slicing knives in Japan, they are single bevel meaning they are only sharpened on one side. This results in extreme sharpness and these knives must be sharpened in a specific way.

Steel Type

White Steel is the purest of the Japanese high -carbon steels made by Hitachi Metals. It can be forged to extremely high hardness, sharpened extremely easily (even for novices), and takes a scalpel like edge with ease. Being this pure and lacking any stainless properties, this steel is very reactive and will rust quickly if not dried after use, and oiled between uses.

For more information check the definitive guide to Japanese steel

Recommended Maintenance

· Store your knife in a dry environment away from leather pouches or any sources of moisture.

· To maintain your Japanese knives’ sharp edge use a
whetstone. Stones are available on our website.

For more indepth information read our blog Caring For Your Japanese Knife

Shop with confidence knowing that Chefs Edge has shipped over 15,000 orders around Australia and internationally since we began business in 2018. We use StarTrack Express for all Australian deliveries, which gives you speedy 1-2 business day shipping. We use DHL Express for all international parcels, averaging a 4-7 business day delivery timeframe around the world. We also have a local, Perth based team ready to help you with any questions or queries you may have.

Customer Reviews

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J
Jason
Great shop

Quality knives and equipment and prompt service and delivery. A1.👍

L
Lie fook Ng
Nice

Great knife