Sakai Kikumori Nami – AUS10 Damascus Santoku
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 Nami Petty is constructed using a core steel of AUS-10, a stainless steel with a high carbon content that is easy to sharpen and will hold a sharper edge for longer periods of time. AUS-10 is hard yet flexible making it a good compromise between edge retention and durability. The core steel is cladded in softer stainless steel with a mirror Damascus finish giving this blade its striking appearance.
Its fitted with a beautiful Octagonal Oak Handle finished with Black Japanese lacquer. The knife is light and very well balanced.
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 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.
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