Sakai Kikumori, who is also approaching 100 years in business, continues to work with some of the most skilled masters in the field of producing a wide range of cutlery. The unusual beauty of the blades from the Kikuzuki knife series is enhanced by the combination of a misty and kuro-uchi finish with a lighter nashiji texture.

The Kiritsuke is a hybrid knife shape used by Japanese chefs. Its purpose is to replace the Sujihiki and Gyuto knives when needed. With it, you can effortlessly make long cuts, prepare Sushi or meat dishes, or even chop vegetables.

This knife is made from Shirogami #2 steel, which is considered an ideal material for making this type of blade. Shirogami steel, with its texture, is most similar to Tamahagane steel, which was used for centuries to make katanas in Japan. It is quenched exclusively in water and achieves a hardness of 61-62 HRC.

The octagonal geometry of the handle is typical for the traditional Japanese style of craftsmanship. In addition to contributing to the beauty and uniqueness of the knife, it provides the user with a better grip. The handles from the Kikuzuki series are made of dark Japanese oak wood.

This knife is made of carbon steel which requires more care during maintenance. In return, you get a longer-lasting blade sharpness.

After use, wash the knife by hand with lukewarm water and dry thoroughly. Before putting the knife away, we recommend coating it with cooking oil to protect the steel. Store the knife in a safe place where it will not collide with other utensils.

The best way to sharpen Japanese knives is by hand on a stone. We offer a professional kitchen knife sharpening service. If you decide to sharpen your knife yourself, take a look at the offer of sharpening stones on the website.
You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, Parmesan rind, pits...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".
We also advise you to read our blog about carbon knives: "Carbon knives - Patina".