-
Japanese Knives
-
Deba Knives -
Yanagiba Sashimi Knives -
Usuba Knives -
Sakimaru Takobiki Knives -
Kiritsuke Yanagiba Knives -
Wa-Santoku Knives -
Kiritsuke Knives -
Mioroshi Knives -
Aideba Knives -
Funayuki Knives -
Fugubiki Knives -
Takobiki Sashimi Knives -
Aji-Kiri Knives -
Baran-Kiri Knives -
Hamo Honekiri Knives -
Fugu Deba Knives -
Unagi Saki Knives -
Mukimono Knives -
Kenmuki Knives -
Sobakiri Knives
-
- Western Knives
- Damascus Knives
- Home Kitchen Knives
- Accessories
- Gifts
- All Products
What is Blue Super Steel?
Blue Super Steel (Aogami Super) is the pinnacle of high-carbon steel, offering exceptional hardness, outstanding edge retention, and a level of sharpness that few other steels can match. It is the material of choice for professional chefs and serious knife enthusiasts who refuse to compromise on cutting performance.
The KURO Series
The name KURO comes from the Japanese word "玄人" (Kuro-to), meaning "Professional." This series is crafted for those who truly understand carbon steel knives: how to use them, how to care for them, and how to sharpen them. Anyone can pick up this knife, but in the hands of an expert, it reaches its full potential.
Kurouchi Finish
The distinctive blacksmith finish, known as Kurouchi, is left on the blade from the forging process. Beyond its striking rustic appearance, the Kurouchi finish adds a layer of protection to the carbon steel and reduces food sticking during cutting. It is a mark of authentic Japanese craftsmanship.
Specifications
- Brand: Sakai Ichimonji Mitsuhide
- Steel: Blue Super Steel (Aogami Super), Carbon Steel
- Construction: 3-Layer Clad
- Finish: Kurouchi (Blacksmith Finish)
- Edge: Double-Edged
- Handle: Walnut Wa (Japanese-style) Handle
- Available Sizes: 210mm / 240mm
- Use: Versatile Slicing, Chopping, Professional and Home Kitchen
- Handedness: Both Hands
| Product number | Actual Blade Length (mm) | Full Length (mm) | Total Weight (g) |
|---|---|---|---|
| 2bswk-210 | 215 | 360 | 160 |
| 2bswk-240 | - | - | - |
| Blade | Material Name | Handle |
|---|---|---|
Double Edged |
Blue Steel Super | Walnut |
Wa-Gyuto
A Wa-Gyuto Chef's Knife is a French-style chef's knife fitted to a Japanese-style handle, familiar to traditional Japanese chefs. These handles are often Octagonal, D-shaped (Chestnut-type), or Round (Circle-type). Wa-Gyuto knives are all-purpose and made for meat, vegetables, and fish. This makes them a popular choice for chefs in Western restaurants throughout Japan. For preparing meat blocks or cutting cabbage into strips, a 300mm Wa-Gyuto is best. 270mm also works for cooking if the cutting board is large enough. 240mm is popular with professionals, as it handles tasks from preparation to delicate work. 180mm and 210mm are popular for home use, as they cut through large pieces of food without much strain.
Blue Steel Super
Even harder than Blue Steel #1, with added vanadium for hardness and wear resistance. The hardest and highest grade of carbon steel in knives.
Carbon Steel
Blue Steel Super is made by adding carbon and vanadium to Blue Steel #1, resulting in a structucally stronger and harder blade. Knives made from Blue Steel Super have incredibly sharpness and long edge retention levels. However, this hard steel will take time to sharpen and requires careful usage due to embrittlement risks. An amazing cutting experience, recommended for those who know how to use a knife well and want to experience a new level of sharpness.
*NOTE: Carbon Steel is susceptible to rust if it is not properly cared for. Please clean and dry the blade regularly during use and after use.
Clad
Clad knives are made from a steel plate that has a core steel sandwiched between soft iron. It is then shaped, hardened, and polished. This method is often used for knives focused on cost performance, as they are easier to remove distortions form and process.
Optional Engraving
Optional Engraving Service
Sakai Ichimonji provides complimentary engraving using either Japanese Kanji or English Alphabet. Please specify your preference. For details, please visit here
A knife store that has supported the history of knives and food culture in Japan.
It has been 600 years since the birth of swordmaking in the Sakai region of Japan. Sakai Ichimonji Mitsuhide's and it's craftsmen continue to build on that legacy by producing the finest blades in Japan.
This is where the culture of completing a dish of sashimi by "just cutting" and the culture of expressing sharpness as "taste" was born.
For 70 years, we have been connecting the spirit of Sakai's craftsmen with the passion of chefs in Osaka's kitchen equipment shopping district, known as the kitchen of Japan.
We are very happy that our knives can be used by people all over the world.
Precautions
After use, wash off any dirt and wipe thoroughly with a dry cloth to remove any moisture. This product is not for use with frozen foods.This product is handmade, so each piece will be different. Please use the weight and length listed as a guide. Each material is natural and may vary in color. It is not the same as the picture.We take great care with our inventory, but in the unlikely event that we are out of stock, we will contact you by email to let you know.
