Sakai Kikumori YOGIRI Kiritsuke Santoku 165mm
R19,500.00
Sakai Kikumori Damascus YOGIRI Kiritsuke Santoku 180mm
Sakai Kikumori is a legendary brand founded in 1926, deeply rooted in Sakai’s 600-year history as the heartland of Japanese cutlery manufacturing. They collaborate with a curated selection of Japan’s finest smiths and craftspeople to produce knives of exceptional quality and artistry. This line is named “YOGIRI,” which translates to “Evening Mist” (夜霧). The name evokes the delicate, atmospheric haze that settles at dusk yet in this Damascus incarnation, that quiet elegance is elevated with a blade that demands attention, its layered Damascus cladding catching the light with every movement. This 180mm Kiritsuke Santoku is forged by the celebrated Yoshikazu Tanaka-san, one of Sakai’s most respected and sought-after blacksmiths, whose meticulous approach to heat treatment and forging is renowned for producing blades of outstanding edge toughness, effortless sharpening, and exceptional fit and finish. It is a highly versatile multi-purpose knife, combining the flat-profile chopping efficiency of a Santoku with the precision K-tip of a Kiritsuke, making it equally at home slicing proteins, breaking down vegetables, or performing intricate detail work.
Steel & Construction
The core of the blade is forged from Aogami Super (Blue Super Steel), widely considered the pinnacle of Hitachi’s Blue Steel family. Aogami Super adds Molybdenum and Tungsten to the traditional Blue Steel formula, resulting in a steel that offers extraordinary edge retention, exceptional sharpness, and the deeply satisfying tactile cutting feel that carbon steel is prized for. It is clad in a stunning Damascus stainless cladding that has been etched to highlight the intricate, flowing patterns, giving the blade a visual depth and character that is as striking as it is functional. This construction strikes an ideal balance, the raw cutting performance of premium high-carbon steel paired with the added resilience and partial stain-resistance of stainless Damascus cladding.
Knife Care & Maintenance
As this knife features an Aogami Super carbon steel core, the exposed cutting edge is reactive and requires attentive care. The stainless Damascus cladding protects the upper portion of the blade, but the edge itself will develop a natural dark patina over time with regular use. To keep your knife in peak condition:
Avoid Hard Foods: Do not use this knife to cut through bones, frozen foods, pits, or hard rinds, as the high-hardness edge can chip.
Hand Wash Only: Never put your knife in the dishwasher. The heat and harsh chemicals will damage both the steel and the handle.
Keep It Dry: After use, wash the blade with mild soap, rinse, and dry it immediately with a soft cloth. Do not leave it to air dry in a rack or leave it wet as prolonged moisture exposure on the carbon edge will result in rust.
Patina & Rust: A dark, even patina on the edge is normal and desirable, offering some natural protection. Any unwanted orange rust spots should be removed promptly with a light abrasive.
Storage: Store in a dry place, preferably in a knife roll or on a magnetic strip, to protect the edge from contact with other utensils.
MADE IN JAPAN
HRC: 63–64
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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.
Best for: Meat, Fish, Vegetables
Kitchen Samurai Ease of Use Rating: All-Rounder – Easy to use and applies to most food types
| Blade Length |
165mm |
|---|---|
| Blade Height |
51mm |
| Edge |
50/50 |
| Knife Total Length |
320mm |
| Weight |
231g |
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