180mm garasuki in nihonkou carbon steel with western pakka wood handle. 320mm overall, height at heel 53mm, 299 grams.
Made right-handed, garasuki are primarily designed for breaking down fowl. This Japanese boning knife has a thick, triangular, self-guarded blade. Sakai Kikumori's Nihonkou knives are very reasonably priced factory made carbon steel knives with a carbon content of .95% carbon content hardened to approx 63 HRC. Nihonkou knives are super easy to sharpen and get a nice edge that holds a decent length of time. They are ideal for the butcher who is able to care for highly reactive carbon steel and is looking for a great workhorse for larger birds and has easy sharpen-ability.
This is a highly reactive carbon steel. It should be mentioned that extra care is required, as the knife is not stainless and should be dried immediately after use. It will develop a dark patina with usage, but any orange rust should be removed with a light abrasive.
Sakai Kikumori was started in 1926 and draws on Sakai's 600 year history as the major center of traditional Japanese cutlery manufacturing. They work with a large variety of Sakai's smiths, sharpeners and small factories to offer a wide variety of knives ranging from traditional materials and styles (single bevel yanagiba, usuba, deba etc.) to more modern, western influenced styles and materials.