-
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
Stainless Kasumi Series
This is the Silver Steel #3 variant of our Kasumi Series, a stainless steel with a long history of popularity amongst chefs of Japanese cuisine. Compared to our higher-end Hakugin Series, which possessed a better-polished back and choil, this Kasumi Series is a standard type that is simple and affordable. This steel is still high carbon, making it easy to sharpen with long edge retention like other carbon steel knives. However, the extra chromium also makes this knife rust-resistant. It's recommended for those who want carbon steel's advantages, plus easier maintenance.
| Product number | Actual Blade Length (mm) | Full Length (mm) | Total Weight (g) |
|---|---|---|---|
| 1d5kw-150 | 150 | 290 | 210 |
| 1d5kw-165 | 165 | 315 | 290 |
| 1d5kw-180 | 180 | 335 | 310 |
| 1d5kw-195 | 195 | 360 | 365 |
| 1d5kw-210 | 210 | 370 | 420 |
| Blade | Material Name | Handle |
|---|---|---|
Single Edged |
Ginsan Steel(Silver #3) | Magnolia Octagonal Handle |
Deba
Deba knives are often used to fillet fish. The blade is the heaviest of all Japanese knives and is capable of chopping through fish bones and heads easily.Professionals use a 210 mm type to cut Sea Bream and Yellow tail and a 150 mm type to cut small fish such as horse mackerel. For home use, a 150 mm knife is often used.
Silver Steel #3
Often used for traditional Japanese stainless steel knives. Known for ease of sharpening and rust resistance, all while performing like a carbon steel knife.
Stainless Steel
Silver Steel #3 is a traditional stainless steel, used for many years in the Japanese kitchen knife world and trusted by chefs who need premium sharpness. Hitachi Metals, a manufacturer of carbon steels like White Steel and Blue Steel, developed Silver Steel #3 as a rust-resistant stainless steel, with increased carbon levels to allow it to perform more like a traditional carbon steel knife. It has brilliant edge retention, and is suitable for people who need to use a knife for longer sessions and still want amazing cutting power, but are concerned about rust. This is popular with professionals, home users and newcomers alike.
Magnolia Octagonal Handle
Handle
Our Magnolia wood handles are made from natural Magnolia and Buffalo Horn ( Ethically sourced Horn ).The Magnolia and Buffalo Horn are fitted tightly together then shaped and polished in the traditional octagonal style to not only look beautiful, but also feel comfortable in the hand.
Forge Welded
Forging Process
A forge welded blade is essentially a blade made of more than one billet of steel. There are many variations of technique and steel combinations. At its most simple, a forge welded blade is two billets of steel heated and hammer together to form one unified piece. The steel will then be shaped by hammer into the desired blade shape. Hardened and tempered, then ground, sharpened and polished. A forge welded blade has higher strength and edge retention than a stamped blade.
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.
