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Japanese Knives
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Deba Knives -
Yanagiba Sashimi Knives -
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Wa-Santoku Knives -
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- Western Knives
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KURO Series
Our smiths forge the Kuro Series with Blue Steel Super, the pinnacle of hardness in high carbon steels. This means superb sharpness and very long edge retention. Restoring this sharpness takes time, but the result is worth the extra effort. We recommend our Kuro line if you can already sharpen and maintain Japanese carbon steel knives. While anyone can use this knife, an expert will shine with it.
"Kuro" comes from the kanji 玄, associated with depth, black color, and mysteriousness. It is also the first kanji in the word 玄人 (kuroto), meaning "professional". So, let this mysterious-looking, kurouchi-finished knife help you become a pro in the kitchen!
| Product number | Actual Blade Length (mm) | Full Length (mm) | Total Weight (g) |
|---|---|---|---|
| 2bsb | 185 | 305 | 185 |
| Blade | Material Name | Handle |
|---|---|---|
Double Edged |
Blue Steel Super | - |
Santoku
Santoku are typically used in households around Japan. It is the quintessential all-purpose knife. Santoku's were developed by combining the best features of a Japanese knife and a Western knife.
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.
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.
