Sakai Kikumori – Blue Super Santoku 165mm
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. The Santoku is a multi-purpose knife with a blade profile that allows for great versatility and due to this as well as its smaller form factor, it has become very popular in Western kitchens.
- 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. I’m sure you have a 4×4 somewhere in your kitchen for this job.
- Never twist, cleave or prise 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.