On our 2020 trip to Japan we decided to focus in on Sakai knife-makers to learn more of the history of knife making in this area. One knife maker/distributor we had our eyes on was Sakai Kikumori. Sakai Kikumori was established in 1926, and takes pride in the fact their area of the country is world famous for knife making.
They work with the best blacksmiths in Sakai to forge everything from traditional single bevel knives for sushi preparation, to double edged "western" knives, and are also famous for their water quenched honyaki knives. In April, 2011, Kawamura Hamono received the certification of this Sakai brand “ SAKAI WAZASHU”.
This line of knives is a full carbon steel blade made with Hitachi SK carbon. They are super durable and a breeze to sharpen. We recommend these knives to folks who are looking for excellent bang for the buck. They also make fantastic butchery knives because of the easy sharpening and more forgiving SK tool steel.
This line of knives all sport a slim western style handle made from black poly-wood. This type of handle gives the knife a more center balance point.
**Please note, these knives are made with high carbon steel. Refer to our carbon steel knife care for more information.
Knife specs:
Steel type: SK carbon
HRC: 58
Handle: Western black poly-wood
