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Japanese Knives
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Zen Series
Our Zen series uses a tsuchime (hammered) pattern on the blade, reminiscent of water droplets hitting a river's surface. This is to help create the vivid image of relaxation, and instill the idea of cooking at your own pace in a relaxing way.
The Zen series is created with a very carefully designed blade edge. With a Western-style plywood grip and balance many customers overseas are familiar with, Zen knives, as the name suggests, smoothly cut into ingredients almost like water flowing into a crevice. A high quality yet delicate secondary edge that does not need frequent sharpening, combined with a durable clam-shaped blade, allows for a knife that will serve you for many years to come.
This knife comes highly recommended from us at Sakai Ichimonji Mitsuhide, a knife manufacturer supporting Osaka from Doguyasuji for over 70 years.
| Product number | Actual Blade Length (mm) | Full Length (mm) | Total Weight (g) |
|---|---|---|---|
| 2zc-180 | 180 | 310 | 150 |
| 2zc-210 | 210 | 340 | 165 |
| Blade | Material Name | Handle |
|---|---|---|
Double Edged |
VG-10 | Compressed plywood handle with brim |
Gyuto
Gyuto, literally means "Beef knife" . The Japanese did not consume beef until it began to modernise with increased Western influence in the late 1800's. During that period, when Japanese thought of Western food, they thought of giant slabs of beef being cut and grilled or stewed, thus the "Gyuto" was born.In modern times it is the most common knife in Japanese households, with also the most variety of steel,blade lengths and handle materials available.
Professionals often use in the 240mm-270mm size range. For home use, the most popular size is 180mm-210mm.
VG-10
Adding cobalt to VG-1 stainless steel increases wear and tear resistance and durability. VG-10 knives are also easy to process, making them great all-rounders.
Stainless Steel
VG-10 is one of the most popular stainless steels used in kitchen knives today and is made from carefully selected and high-purity raw materials with good machinability. VG-10 is both hard and tough, while staying easy to resharpen.This combination of factors gives the highly efficient VG-10 a strong advantage over other steels in its field.
Compressed plywood handle with brim
Handle
Compressed Plywood handles are finished by hand and provide good balance and durable.
Clad
Forging Process : The cladding method
This method of knifemaking involves forge welding two or more pieces of steel together. The inner core steel is extremely hard, while the outer layer steel is softer and more durable. Most Damascus steel knives available on the market today are made using this method. It allows craftsmen to produce beautiful and well performing blades at a reasonable cost.
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.
