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Japanese Knives
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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
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- Western Knives
- Damascus Knives
- Home Kitchen Knives
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Molybdenum Steel Series
Our Molybdenum Steel Series focuses on ease of care and maintenance. Made with comparatively softer stainless steel, it has shorter edge retention than other stainless knives but is significantly easier to sharpen. This series is perfect for newcomers to Japanese knives, or if you want to hone your sharpening skills.
| Product number | Actual Blade Length (mm) | Full Length (mm) | Total Weight (g) |
|---|---|---|---|
| 1d11-120 | 120 | 240 | 140 |
| 1d11-135 | 135 | 265 | 190 |
| 1d11-150 | 150 | 285 | 210 |
| 1d11-165 | 165 | 305 | 270 |
| 1d11-180 | 180 | 330 | 315 |
| 1d11-210 | 210 | 370 | 365 |
| Blade | Material Name | Handle |
|---|---|---|
Single Edged |
AUS-8 | Magnolia Round Handle with Buffalo horn bolster |
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.
AUS-8
Also known as 8A, molybdenum steel and other names, AUS-8 is rust-resistant and easy to sharpen. Recommended for newcomers to the kitchen knife world.
Stainless Steel
AUS-8 Steel is a standard stainless steel that is often used in knives due to its corrosion resistance and ease of sharpening. It's lower hardness levels compared to other steels like Silver Steel #3 and VG-10 mean that it will be easier to sharpen and less likely to chip during use. Sakai Ichimonji Mitsuhide's AUS-8 knives have improved sharpness and edge retention due to our special quenching processes.
Forge Welded
Forge Welded knives undergo a forging process where steel is heated to high temperatures and then shaped with a hammer. This carefully done process changes the internal structure of the steel, producing a blade with superior hardness levels. Highly skilled craftspeople forge, quench, and create the knife's cutting edge by hand, resulting in a sharp blade with long edge retention.
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.
