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Cuchillos de estilo japonés
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Cuchillos Deba -
Cuchillos sashimi Yanagiba -
Cuchillos Usuba -
Cuchillos Sakimaru Takobiki -
Cuchillos Kiritsuke Yanagiba -
Cuchillos Wa-Santoku -
Cuchillos Kiritsuke -
Cuchillos Mioroshi -
Cuchillos Aideba -
Cuchillos Funayuki -
Cuchillos Fugubiki -
Cuchillos Sashimi Takobiki -
Cuchillos Aji-Kiri -
Cuchillos Baran-Kiri -
Cuchillos Hamo Honekiri -
Cuchillos Fugu Deba -
Cuchillos Unagi Saki -
Cuchillos Mukimono -
Cuchillos Kenmuki -
Cuchillos Sobakiri
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- Cuchillos de estilo occidental
- Cuchillos Damasco
- Cuchillos de cocina doméstico
- Accesorios
- Regalos
- Todos los productos
Serie Tan
"Tan" 淡 significa sencillo en japonés. Como nuestro Sazanami nuestra serie Tan tiene un patrón de Damasco y un acabado Tsuchime (martillado) para resaltar la belleza de la hoja.
Se trata de una serie de cuchillos revestidos de acero inoxidable. El núcleo de la hoja está hecho de acero inoxidable AUS8, que luego se intercala entre otros aceros inoxidables. El revestimiento hace que el cuchillo sea más resistente y permite realizar dibujos en el exterior de la hoja sin comprometer su calidad.
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.
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.
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.
