Sikayo?

O

Omega Leather Works

Joined
Jun 13, 2007
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Hey guys. Does anyone own (or have even held) the Sikayo?

Honestly, considering the size and materials, this knife looks like a bargain. I'm wondering how it works though.

Anyone ever compared one to, say, Shun or other premium kitchen knives? I realize that most Shun knives are Japanese style while the Sikayo is... Well what is it?

It looks totally funky with one grind, and weird overall design. I'm wondering how comfortable that scale and stepped handle is too.

Real world pics would be most appreciated. Actually, any info at all is most appreciated. I'm thinking about buying one for my wife.

Thanks!
 
That knife tempts me also. I am a chef and have sharpened V grinds since the 70's but the chisel scares me. It has stopped me from buying numerous Japanese knives also. Russ
 
I have the 6.5" Sikayo. I do not use it daily, but when I do it never disappoints. I find the grip to be comfortable. Please Note: they make a right and left handed version. I have the right handed version. The single grind works fine. When I sharpened mine, I emailed CRK to learn the best way to sharpen it since it was my first single bevel kitchen knife. I find the 6.5" to be best for all around kitchen use. While, some may like the longer bladed version.

Here in an excerpt from the email CRK sent me on how to sharpen the Sikayo:

"The razor sharp cutting edge is achieved by being sharpened from only
one side -- the bevel side. We have found the Spyderco TriAngle
Sharpmaker to be an extremely convenient and effective edge
maintenance tool and suggest you use the flat side of a gray or white
stone. On the bevel side only, stroke the edge until a fine burr
appears on the left side of the blade (i.e. flat side). To remove the
burr on the flat side of the blade , raise the ceramic triangle about
5 degrees off the knife and stroke it once or twice down the edge.
Your edge will be acutely sharp again. Maintain the edge frequently --
your knife will be sharp whenever you need it and the edge will last longer.
Be care to life the knife slightly when reaching the end of the stroke
so the tip of the knife remains at the vertical to the ceramic
triangle. If the tip is allowed to drop off the ceramic triangle it will
round the point."
 
The single bevel doesn't worry me at all in terms of sharpening. I don't have a Sharpmaker but I've got plenty of other equipment.

Ny- do you have any pics? It almost looks like the logo is under one of the see through scales? Also, what is the white cylinder looking thing that comes with it?

I like that they heat treat it the same as the Sebenza. The steel should be just about perfect for kitchen duty as far as I can tell.

As they say, this thread needs pics! :)
 
Ive eyeballed this knife but for the price Id prefer my chosen brands.

if I came across one used id certainly get one.
 
I've been interested in a CRK kitchen knife as well. One thing about the Sikayo that I don't like is the blade thickness. 0.15" seems thick for a kitchen knife, but I haven't used it so I don't know. Maybe the grind geometry helps it be a better slicer.
 
I own the 6.5, my wife was pretty excited when i got it. It is a steal for the money. I feel it should have been my second crk purchase. It is a slicer!
 
Can one of you that own one tell me what the white cylinder thing is that comes with them? A peg? A tub of some sort of...? I'm lost.

Also, is the logo on the tang?

Some pics would be great!
 
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