Sakai Kikumori was established in 1926. For 92 years they have devoted them selves to blade making using the most skilled craftsmen they can. We feel the fit and finish of these knives are always very high end. There is alot of attention to detail.
This Honyaki is made Nakagawa Hamono, who was a apprentice under Kenichi Shiraki at Shiraki Hamono. Where they focused on mastering Honyaki, Vg10 heat treat, and old world techniques. Honyaki knives are incredibly hard to make and are expensive because only true masters of heat treat can do it well.
This line is done with a Tatsu Finish. The Hamon is Mt. Fuji, it is hard to see with this finish, but it also keeps the price down.
Length - 381 mm (15 in.)
Weight - 218 g (7.7 oz)
Edge Length - 235 mm (9.25 in.)
Heel Height - 49 mm
Steel Type - Blue (Aogami) #1
Quench - Water
HRC- 63 - 64
Cladding - Mono Steel
Bevel - Double
Handle - Box Elder Burl, Spalted Tamarind Custom Octagonal
(Custom handles often have inclusions or small imperfections. We make sure every handle is structurally sound before install. All of our handles are handcrafted)
Please do not cut frozen foods or bones with these knives.
Always wash with a cloth and warm soapy water and dry after use