SAZANAMI

ZA18 SUPER STEEL  69 LAYER DAMASCUS

OCTO MAGNOLIA OR EBONY WOOD HANDLE

ORIGIN: CHIBA, JAPAN

 

INTRO

SAZANAMI means ripples on water and takes its name from the ripple-like Damascus pattern that adorns on each blade in this series.  Sazanami knives are finished with a high-polish mirror surface that highlights its pure form and laser-like edges.  The Sazanami knife is thin and light, with a superior cutting edge due to its laser-thin design that effortlessly cuts through foods with very little resistance.  Finished with a brilliant mirror polish that is not only visually beautiful, it also makes the blade easier to clean and maintain. SAZANAMI is a knife that is as much a joy to use as it is to look at and will sure to be a talking point with guests in a contemporary home or at the counter of an open-kitchen restaurant.

Forged by artisans from a new super steel core called ZA18 that is enveloped with a 69 layer-damascus steel.  ZA18 steel is superior in quality to the popular VG10 steel by virtue of greater hardness and improved rust resistance.

DESIGN

The SAZANAMI is a knife for cooks who want a beautiful contemporary professional knife that is light, precise and easy to maintain.  The detailed fit and finish on every knife is extraordinary even by Japanese knife standards.  Cypress and ebony woods were chosen for the ambidextrous OCTO handles for their comfort, looks and longevity.  The blades are laser sharp and forged from a new type of super steel that improves on the popular VG10 steel qualities.  Each knif receives three distinct markings which have been punched into the steel by hand and tool – the SAZANAMI logo in its original font, [its place of origin Chiba in kanji 千葉, and the Kikusumi logo. The SAZANAMI knife embodies the improvements of the past 10 years in the crafting of knives.   It is exhibits excellence in both its functional qualities and its minimalist aesthetic.

BLADE

ZA18 is a new generation steel engineered in Japan and surpasses the capabilities of many existing metals.  It is superior to the popular VG10 steel in both durability and corrosion resistance.  SAZANAMI is one of the first kitchen knives to use ZA-18 steel, so we are thrilled to add this new and extraordinary blade to the Kikusumi collection of knives.

The High Performance ZA18 is one of the new generation of steels engineered in Japan that surpasses the capabilities of the popular VG10 steel. Its main features is that it is highly wear resistant with improved corrosion resistance.  This makes for a knife with excellent sharpness, long edge retention and stainless durability.  The hardness of the steel is further improved by utilizing the Damascus technique in its construction.  There are 69 layers total – 34 each on each side and the core ZA18 steel in the middle.  The functional and aesthetic dimensions to the SAZANAMI knife are simply stunning.  Each finished blade is fitted with an OCTO handle made of either Japanese cypress or ebony wood.

HANDLE

Each SAZANAMI knife is fitted with a Kikusumi OCTO handle that has been handmade from premium hardwood like Japanese cypress and ebony wood.  OCTO handles are ergonomically shaped to position the hand for optimal control of the blades during the cutting motion.  The octagon fits the hand perfectly giving a comfortable feel that is also slip-free.  Our skilled craftsman seal the wood handles with wax once the blade is inserted so that water is kept out.  The octagon handle shape is considered one of the best shapes for knives in Japan for its ambidextrous fit and ability to stay comfortable in the hand for long days of food preparation.  The SAZANAMI has a minimalist form with extraordinarily refined details. Our craftsman  into each knife that together make this a great knife for the chef looking for a precise and nimble knife with a beautifully minimalist finish.

HANDCRAFTED IN CHIBA

The SAZANAMI series of ZA18 blades are made in a small but ambitious workshop located Chiba Prefecture.  The master forger, who wishes to remain anonymous, originally trained in Seki and employs the Seki blacksmithing technique at his Chiba artisan workshop.  It takes more than 50 steps to make one knife by hand.  Knives are made  in batches with the goal of completing one of the steps each day.   In total, each knife takes about 3 months to complete.  One of the great stories of our this blacksmith is that every year a new student apprentice is given the opportunity to study the methods of the master. Japanese blacksmiths need a high degree of skill to make knives with ZA18 material and it usually takes 10 years of training before they can create an artisan level of knives.  Customers purchasing a SAZANAMI knife are not only getting a great knife, they are indirectly supporting the continuation of the artisan blacksmithing tradition in places like this Chiba workshop.  At Kikusumi we are committed to bringing our customers knives from the highest quality blacksmiths like this one.

 

CLICK FOR PRINTABLE PRICE LIST  >>  SAZANAMI PRICE TABLE PDF  <<

 

KNIFE SAZNAMICOLLECTION

240mm  Gyuto (Chef)

210mm  Gyuto (Chef)

180mm  Santoku

165mm  Nakiri (Vegetable)

150mm  Petty

2 Knife Starter Set

150mm Petty + 210mm Gyuto

3 Knife Artisan Chef Set

150mm Petty + 165mm Nakiri + 240mm Gyuto

4 Knife SAZANAMI Collectoion

150mm  Petty + 165mm Nakiri + 180mm Santoku + 240mm Gyuto

 

DETAILS

Handle Material: Natural Cypress + Black Pakka Wood Collar

Steel Type:  ZA18 Super Steel + 69 Layer Damascus

Hardness (Rockwell scale) 60-61

 

SAZANAMI knfe

JAPANESE STEEL KNIFE COLLECTION

SILVER GHOST  G3 Super Steel

KATURA   AUS10 Tsuchime Hammer + 45 Layer Damascus

KURIKI  … COMING 2018

QUASAR … COMING 2018