Sakai Kikumori Nihonko Honesuki/Maru

Sakai Kikumori

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

SK Carbon Steel

SK Carbon Steel reacts slower than other Japanese Carbon Steels such as Aogami and Shirogami and has notable toughness for a blade of its hardness. It is easy to sharpen and has good edge retention. SK Carbon is still reactive and has to be cleaned and dried properly after use. Wipe the blade regularly on a damp towel when cutting highly acidic food.

Most Japanese knives are made with a much harder steel than their Western counterparts. Harder steel can be sharpened much sharper and hold an edge for long periods. Never cut through bones, frozen foods, butternut stems, lemongrass, etc. This can result in a chipped blade. Hard steel is much more delicate than softer steel.