Sakai Kikumori – Blue Super Santoku 165mm

R2,850.00

Sakai Kikumori

With a passionate devotion to knife-making as well as working with some of the most skilled craftsman in Japan, Sakai Kikumori has been making cutlery of incredible quality and performance since its inception in 1926.

The Kikumori Santoku is a constructed using Blue Super steel which is a Carbon Steel used in the manufacturing of high end cutlery. It is considered one of the flagship Japanese Carbon Steels as It can take on very sharp edges and hold these edges for very long periods of time as knives manufactured using Blue Super are heat treated to incredible hardness ratings. The unique handle is a Western inspired Handle made from dyed Polywood with a half bolster.

 

Santoku

Santoku Knife (三徳包丁 – pronounced: Santoku Bōchō) literally translated from Japanese means ‘Three Virtues’. Three Virtues refers to the three methods of using a knife namely slicing, dicing and chopping or the three types of fresh produce that is meat, fish and vegetables.

The Santoku’s multi-purpose and versatility nature leads it to be compared with a Western chef’s knife or the Gyuto. As the Three Virtues suggests it’s perfect for chopping, mincing and slicing the three main fresh produces. It excels easily through the fresh produce and creates thin slices of meat, seafood, cheese, fruits, and vegetables. The wide blade is handy for scooping food off the cutting board. The blade profile is well suited for up-and-down motion or using a tap-chop or a push-cut.

The Santoku thin blade is shorter than Western chef’s or Gyuto knives making it lighter, easier to handle and less strenuous for long periods of work. The flatter cutting edge is nearly straight from heel to tip. The Santoku is perfect for users with smaller hands and a bit more limited working space. The double-bevel, thin, sharp edge prioritises finesse instead of power.

Type: Western Style

Best for: Meat, Fish, Vegetables

Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types

 

Care Instructions

  • Wash and dry the blade by hand immediately after use. Dishwashers are very bad for all knives.
  • Use a soft cloth to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of your beautiful knife.
  • Do not cut through bones. You can certainly cut along/beside bones, but do not cut into bones. This can, at worst, chip the blade.
  • Never use this knife to cut frozen food.
  • Never twist or cleave the blade.
  • Always use a wooden or plastic cutting board. Never cut on bamboo, glass, marble, slate, a plate, china, marble, arborite or anything harder than steel.
  • Store knives in a way that the blades will not knock into each other.
  • Never transport knives unprotected.

In stock

SKU: 52E896 Categories: ,

Additional information

Knife Shape

Santoku

Blade Length

165mm

Total length

290mm

Weight

153g

Steel Type

Blue Super/Aogami Super with Stainless Cladding

Handle Material

Red Polywood Handle

Blade Height

From Heel to Spine – 45mm

Edging

Double Bevel

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