Sakai Kikumori OHA Nashiji Santoku 180mm

Preparing dinner often means moving between several different cutting tasks. The Sakai Kikumori OHA Nashiji Santoku 180mm handles that variety comfortably, giving you enough blade for larger vegetables and longer slices without feeling cumbersome during smaller jobs. From dicing onions and slicing courgettes to preparing boneless chicken, it is an easy knife to keep reaching for throughout your prep.

At 180mm, the blade offers a little more length than many Santoku knives. That extra reach comes in handy when working through a large onion or slicing a chicken breast in fewer strokes. Its lightweight feel and comfortable handle keep it nimble, making it equally appealing to home cooks and chefs who prefer a manageable everyday knife.

The edge profile is particularly useful. A relatively flat heel and midsection suit chopping and push cuts, helping you cut cleanly through ingredients against the board. Towards the tip, the edge curves upwards, giving you room to introduce a gentle rocking motion when chopping herbs or garlic. There is enough variety in the profile to accommodate different cutting styles naturally.

Steel and Construction

The Sakai Kikumori OHA uses AUS10 stainless steel with San Mai construction, combining a hard cutting core with softer outer layers. San Mai means “three layers”: the AUS10 forms the centre of the blade and its exposed cutting edge, while the cladding supports it on either side. This allows the edge to provide the hardness needed for lasting sharpness without making the entire blade equally hard and brittle.

AUS10 is a Japanese stainless steel from Aichi Steel. Its carbon content allows it to develop the hardness required for a fine cutting edge, while chromium provides corrosion resistance. Small additions of molybdenum and vanadium contribute to its hardness and wear resistance. For the cook, the benefit is an edge that holds up well through regular preparation, paired with the straightforward care of stainless steel.

Good steel is only part of the equation. Careful heat treatment and tempering develop the steel’s working properties, balancing hardness with the toughness needed for kitchen use. Hardening allows the edge to resist deformation, while tempering reduces brittleness. Getting that balance right is essential to producing a knife that performs well beyond its first few uses.

This attention to steel, heat treatment and blade geometry is a key reason to choose a well-made Japanese kitchen knife. A properly supported fine edge cuts with less resistance, giving you more control over thin slices and precise cuts. The benefit is something you feel at the chopping board: less effort pushing through ingredients and a more responsive knife in your hand.

The polished Nashiji finish adds a distinctive visual detail. Meaning “pear skin”, Nashiji describes the fine, irregular texture on the upper blade. Its polished surface catches the light across those small variations, contrasting beautifully with the smoother bevel below.

Maintenance and Care

• Hand wash and dry thoroughly after use. Do not soak the knife or place it in the dishwasher, as prolonged moisture and heat can damage the wooden handle.
• Use a wooden or suitable plastic chopping board. Avoid bones, frozen foods and twisting the blade during a cut. Maintain the cutting edge with a whetstone when needed.

Best for: Home cooks and chefs wanting a lightweight everyday Santoku with extra cutting length, a versatile edge profile and a distinctive natural wood handle.

Kitchen Samurai Ease of Use Rating: Everyday All Rounder.

HRC:60

Made in Japan.

Free shipping on orders over R1,500.