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The Sikyo:
First Tool for Any Chef

For the better part of 25 years, Chris has been mulling over designs of kitchen knives. At last we see the range of chef's knives known as Sikayo. They showcase Chris's out-of-the-box ideas, incorporating concepts in the style of Japanese Sushi knives, countered with modern lines and state-of-the-art materials.

As much as the word Sikayo might have a Japanese sound, it is the Zulu word for "sharp"! The cutting edge of the Sikayo is exceptional and truly lives up to the name. The broad blade is ground only on one side for exceptional slicing; the cutting edge has a good curve that allows cutting with minimal pressure; the curve also facilitates "rocking" dicing of vegetables and herbs.

The handles are made from UItem1000® (a particularly durable plastic, capable of withstanding extreme temperatures). The handle slab on side against your palm is thicker than the other side, offering a comfortable hold without pressure; the full tang and the grooves in the UItem® give excellent radial grip. These knives are dedicated left or right handed.

SPECIFICATIONS:
Blade Material:
CPM S35VN Stainless Steel
Blade Hardness:
58-60 RC
Blade Finish:
Silver PVD
Blade Length:
6.5" (116 mm)
9" (229)
Blade Thickness:
0.15" (3.8 mm)
Overall Length:
6.5" - 11.25" (286 mm)
9" - 14" (356 mm)
Handle Material:
Ultem 1000©
Weight:
6.5" - 6.3 oz. (179 g)
9" - 7.6 oz. (215 g)