Sakai Kikumori Blue 1 Migaki 140mm Santoku - The Sharp Chef
Sakai Kikumori Blue 1 Migaki 140mm Santoku - The Sharp Chef
Sakai Kikumori Blue 1 Migaki 140mm Santoku - The Sharp Chef
Sakai Kikumori Blue 1 Migaki 140mm Santoku - The Sharp Chef
Sakai Kikumori Blue 1 Migaki 140mm Santoku - The Sharp Chef
Sakai Kikumori Blue 1 Migaki 140mm Santoku - The Sharp Chef
Sakai Kikumori Blue 1 Migaki 140mm Santoku - The Sharp Chef
Sakai Kikumori Blue 1 Migaki 140mm Santoku - The Sharp Chef
Sakai Kikumori Blue 1 Migaki 140mm Santoku - The Sharp Chef
Sakai Kikumori Blue 1 Migaki 140mm Santoku - The Sharp Chef
Sakai Kikumori Blue 1 Migaki 140mm Santoku - The Sharp Chef
Sakai Kikumori Blue 1 Migaki 140mm Santoku - The Sharp Chef
Sakai Kikumori Blue 1 Migaki 140mm Santoku - The Sharp Chef
Sakai Kikumori Blue 1 Migaki 140mm Santoku - The Sharp Chef
Sakai Kikumori Blue 1 Migaki 140mm Santoku - The Sharp Chef
Sakai Kikumori Blue 1 Migaki 140mm Santoku - The Sharp Chef
Sakai Kikumori Blue 1 Migaki 140mm Santoku - The Sharp Chef
Sakai Kikumori Blue 1 Migaki 140mm Santoku - The Sharp Chef
Sakai Kikumori Blue 1 Migaki 140mm Santoku - The Sharp Chef
Sakai Kikumori Blue 1 Migaki 140mm Santoku - The Sharp Chef

Sakai Kikumori Blue 1 Migaki 140mm Santoku

Sakai Kikumori

Regular price $124.00 Sale

Sakai Kikumori is a manufacturer based in the famous knife making region of Sakai, steeped in history and tradition.

This range bring together the quality and expertise with a modern look and affordable price.

The knives feature Blue 1 carbon steel to achieve superb sharpness from the blade paired with a very cool green pakka wood handle with copper ring. 

This range offers incredible value for money for this quality and performance. 

Specifications:

Knife Type: Small Santoku
Steel Type: Blue Steel ()
Blade Hardness: HRC
Blade Type: Double edged blade
Blade Length: 140mm (5.5")
Blade Height: 35mm (1.4")
Blade Thickness: 2mm (0.1")
Ferrule Material: Stainless Steel
Handle Material: Green Pakka wood
Handle Length: 115mm (4.5")
Weight: 95g (3.4 ounces)

IMPORTANT NOTE:

Do not use the knife to chop hard materials such as bones or frozen items unless the knife is made for that specific purpose. Always ensure you keep your knife clean and dry, and sharpen it as required to prevent a dull edge.

If in doubt, give us a shout

Please read our guidance pages below to help you make the right choice and make the most of the knives you choose:

Steel Types Explained

Knife Types Explained

Care Guidelines for all Knives

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