Sakai Kikumori - NDW Santoku 165mm

Sakai Kikumori – NDW Santoku 165mm, White #2 Carbon

Balanced, versatile, and beautifully finished — the Sakai Kikumori NDW Santoku 165mm combines a stainless-clad White #2 carbon core with a hand-applied tsuchime finish and lacquered oak handle. A practical and elegant all-purpose knife, designed for precision and daily use.

––––––––––––––––––––––––––––––––––––––––––––––––––

Santoku – The Japanese All-Rounder
The santoku is Japan’s most popular all-purpose kitchen knife. Its name means “three virtues,” referring to its ability to handle meat, fish, and vegetables with equal ease. With a shorter, taller profile than a Western chef’s knife, the santoku offers precision, control, and versatility in everyday cooking. Its flat edge excels at push-cutting and chopping, while the wide blade makes it easy to scoop and transfer ingredients.

––––––––––––––––––––––––––––––––––––––––––––––––––

San Mai – Three-Layer Construction
San mai means “three layers.” It describes the traditional Japanese method of sandwiching a hard steel core between two softer layers of protective cladding. The hard core provides razor-sharp cutting performance, while the outer layers add toughness and make the knife easier to maintain.

––––––––––––––––––––––––––––––––––––––––––––––––––

Sakai Kikumori – Centuries of Sakai Knife Making
Based in Sakai, Osaka, Sakai Kikumori represents more than 100 years of Japanese knife-making tradition. Working closely with master blacksmiths and sharpeners, they produce blades that carry the precision, balance, and craftsmanship that Sakai is famous for worldwide.

––––––––––––––––––––––––––––––––––––––––––––––––––

White #2 Steel
Slightly tougher and more forgiving than White #1, White #2 delivers a razor-sharp, responsive edge with smooth sharpening feedback. A classic carbon steel prized for its balance between performance and ease of maintenance.

––––––––––––––––––––––––––––––––––––––––––––––––––

Steel Care
• Always hand wash immediately after use — never in the dishwasher.
• Dry completely with a towel to prevent rust or discolouration.
• Use wooden or soft plastic cutting boards to preserve the edge.
• Store safely — in a knife block, magnetic rack, or saya cover.
• Sharpen regularly using whetstones for best long-term performance.
• Carbon steels will form a patina over time — this is normal and protective.

––––––––––––––––––––––––––––––––––––––––––––––––––

Specifications
Blade shape – Santoku
Maker – Sakai Kikumori
Blade construction – Stainless-clad San Mai
Steel – White #2 Carbon Steel (Shirogami)
Handle – Natural lacquered oak
Total length – 320 mm
Blade length – 165 mm
Blade height at heel – 47 mm
Weight – 140 g
HRC – —
Blade finish – Tsuchime
Edge grind – 50/50
Thickness behind edge – 0.37 mm
Spine thickness at heel – 2.00 mm

––––––––––––––––––––––––––––––––––––––––––––––––––

Age Restriction
Knives are only available to persons over 18 years of age. Due to the nature of our business, all customers will be asked to verify their age at checkout and upon delivery.