Yep it's the Sakai Kikumori carbon 240. If you don't mind stickers on handle leave it. Otherwise you will deff. need (De Solve It ) to get the well stuck on glue off. Got it on sale at Cooks Edge from the Sales & Deals thread.
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When Sakai Kikumori talks about nihonko … that isn’t the same thing as SK steel … is it? Confused
MowgFace
Senior Member
Thanks. With more reading I have learned that SK stands for “Steel Kougu” – “Tool Steel”.
https://www.chisentools.com/resources/sk5-steel.html
https://www.chisentools.com/resources/sk5-steel.html
It's supposed to be tough it was very sharp ootb someone put a good edge on it. Surprised for such a inexpensive blade. Cutting protein started bluish patina, but also had a few brown spots peeling melons & pineapple. Forced a patina for protection. At work new knives would form patina quickly cutting anything & everything for hours a day never worried about rust. Just wash warm soapy water & dry completely end of shift. Home use different. I actually oil some knives that might not be used for days at a time. It's a great pineapple peeler.
This should be on unpopular opinions. High hrt is touted as desirable in kitchen knives. I used Stainless & Softer carbon cleavers chopping chicken for cold ginger chicken platters for banquets. Softer carbon steel will dent instead of chip or Crack with harder steels. It is much easier to sharpen vs soft stainless steel. My K Sabatier is 56-57 mono carbon does this mean it's a junk blade hardly it's a do anything workhorse that will take a very sharp edge on couple stones. Also carbon tool steel has added toughness. Toughness is also good in kitchen knives Magnacut for example.
SuperLougat
Well-Known Member
Browsing the upcoming garage sale from knifewear and i won't lie, i'm so tempted by this one. The handle combo + colours on the blade are awesome
Browsing the upcoming garage sale from knifewear and i won't lie, i'm so tempted by this one. The handle combo + colours on the blade are awesome
View attachment 319791
Abstinence month is over! Feel free to unleash your inner knifeslut.
concernedparent
Member
Uh oh I had sashimi for lunch and now I want a yanagiba
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