• Sakai Kikumori Gokujyo Nakiri 165mm
  • Sakai Kikumori Gokujyo Nakiri 165mm
  • Sakai Kikumori Gokujyo Nakiri 165mm
  • Sakai Kikumori Gokujyo Nakiri 165mm
  • Sakai Kikumori Gokujyo Nakiri 165mm
  • Sakai Kikumori Gokujyo Nakiri 165mm
  • Sakai Kikumori Gokujyo Nakiri 165mm
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Sakai Kikumori Gokujyo Nakiri 165mm

Sakai Kikumori

Expertly forged Shirogami #2 nakiri that takes a wicked edge and glides through product thanks to a wide bevel.

$279.00
$279.00
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Sakai Kikumori Gokujyo Nakiri 165mm
Sakai Kikumori Gokujyo Nakiri 165mm
Sakai Kikumori Gokujyo Nakiri 165mm
Sakai Kikumori Gokujyo Nakiri 165mm
Sakai Kikumori Gokujyo Nakiri 165mm
Sakai Kikumori Gokujyo Nakiri 165mm
Sakai Kikumori Gokujyo Nakiri 165mm

Sakai Kikumori Gokujyo Nakiri 165mm

Product information

Description

The Sakai Kikumori Gokujyo Nakiri is a 165mm knife in Shirogami #2 (White #2) carbon steel with soft iron cladding, hardened to about 61-63 HRC. The blade has a kasumi finish, which polishes the cladding to a soft, hazy surface that contrasts with the harder steel at the edge.

Nakiri is a traditional Japanese knife with a straight, flat edge and a squared-off tip. With no curve to rock on, the whole edge meets the board at once, so it cuts through in a straight push or pull chop and leaves no uncut layer at the bottom of the cut. The tall, rectangular blade also gives knuckle clearance and a wide face for moving cut food.

Shirogami #2 is a low-impurity carbon steel that sharpens easily and takes a fine edge. It is reactive, so it develops a patina with use and should be wiped dry after cutting to prevent rust. The handle is a traditional wa style in D-shaped white magnolia with a buffalo horn ferrule. Gokujyo is the name of the line and translates roughly as "finest."

Details

  • Brand: Sakai Kikumori
  • Blacksmith: Yoshikazu Tanaka
  • Type: Nakiri
  • Blade material: Shirogami #2 (White #2) carbon steel, Soft Iron Cladding
  • HRC: 61-63
  • Handle: D-Shaped White Magnolia, Buffalo Horn Ferrule
  • Blade Length: about 167mm
  • Handle Length: about 134mm
  • Overall Length: about 316mm
  • Thickness of Spine: about 3mm
  • Height: at heel, about 56mm
  • Weight: about 214g
  • Bevel: double
  • Hand Orientation: 50/50
  • Made in Sakai, Osaka Japan

General knife care and use

  • Hand wash with mild soap and warm water soon after use.
  • Dry the blade and handle completely with a towel.
  • Never use a dishwasher, soak the knife or leave it in the sink.
  • Cut on wood or soft rubber boards. Avoid glass, stone and ceramic.
  • Use the spine, not the edge, to scrape food off the board.
  • Avoid bones, frozen food, twisting and prying. Hard Japanese steel can chip.
  • Store dry in a sheath, a knife block or on a magnetic strip, not loose in a drawer.
  • Sharpen on whetstones when the edge dulls. Avoid pull-through sharpeners.
  • Realign the edge between sharpenings with a leather strop or ceramic honing rod, which greatly extends how long the edge stays sharp.

Carbon steel

  • Different carbon steels react to moisture in different ways, so make a habit of keeping the blade clean and dry whenever you can.
  • Wipe the blade during use, especially after onions, citrus, tomatoes or fish.
  • Remove any rust spots promptly with a rust eraser, and wipe the blade with a drop of food-safe oil before long storage.

Wood knife handles

  • Wood handles keep a secure grip even when wet.
  • Use soap sparingly and avoid harsh detergents and bleach, which strip the wood's natural oils and can dry out the handle.

Knife details

  • knife profile - Nakiri

    The nakiri is a traditional Japanese knife with a straight, flat edge and a squared-off tip, made for chopping vegetables. The flat profile meets the board along its full length for a clean push cut with no rocking, and the tall blade gives knuckle clearance.

  • knife steel - White #2

    White #2, also known as Shirogami #2, is a high-purity Japanese carbon steel prized for sharpening easily and taking an exceptionally keen edge. It is typically heat treated to around 61-63 HRC. It will develop a patina with use and should be wiped dry after cutting.

  • knife finish - Migaki

    Migaki means "polished," a smooth, uniform finish with a clean, bright appearance. The smooth surface wipes clean easily and moves through food with little drag. It shows fine scratches more readily than a textured finish.

KNIFE BRAND

Sakai Kikumori

Sakai Kikumori, also known as Kawamura Hamono, was founded in 1926 and is based in Osaka Prefecture. The workshop employs some of the best blacksmiths and sharpeners in Japan, among them Yoshikazu Tanaka, and has forged white and blue steel knives that appeal to both traditional and modern tastes. It represents Sakai's knife making, a tradition dating back some 600 years.