Sakai Kikumori was established in 1926, and takes extreme pride in the fact their area of the country is world famous for knife making.
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They forge everything from traditional single bevel knives for sushi perpetration, to double edged "western" knives, and are also famous for their water quenched honyaki knives. In April, 2011, Kawamura Hamono received the certification of “SAKAI WAZASHU” by the Sakai Chamber of Commerce, and are not only recognized by the Japanese government for their contributions to the local economy, but also a nod to their reputation around the globe.
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These knives are forged by master Yoshikazu Tanaka, one of the most talented and highly regarded blacksmiths in the region. He uses a Hitachi white carbon #2 cutting core, sandwiched between 2 layers of softer iron. The finish on these knives is expertly done, and the 240mm Gyuto is now one of my go-to knives. Both the spine and the choil of these knives have been polished for comfort, showing off the attention to detail Sakai Kikumori is famous for.
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All knives in this line are fitted with an octagonal Wa-handle made from magnolia wood that sport buffalo horn collars. This handle shape is my favourite for both aesthetics and comfort, and the magnolia wood gives the knife an overall light feeling.
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*Please note, these knives are iron clad and require extra when using. Please wipe clean and dry these knives immediately after use. For more info read carbon knife care and our knife care blog.
*Sakai knife makers often measure the knife blade from the Machi(Start of Handle) to the Kissaka(tip). For actual edge length, please see knife specs.
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Knife specs:
Steel: Yasuki white #2
HRC: 62:63
Wa-Handle: Octagonal magnolia wood w/buffalo horn collar
Blacksmith: Yoshikazu Tanaka
