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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
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Cuchillos que usan los chefs – Recomendados por chefs profesionales
En Sakai Ichimonji Mitsuhide, trabajamos estrechamente con chefs profesionales que utilizan nuestros cuchillos a diario. Desde maestros del sushi hasta chefs especializados en cocina francesa, desde quienes están dando sus primeros pasos en la profesión hasta quienes trabajan en restaurantes de nivel Michelin o son propietarios de ellos, cada chef tiene un cuchillo en el que confía por encima de todos los demás: una herramienta que se ha convertido en una parte esencial de su oficio.
Cada vez que entrevistamos a un chef, siempre le preguntamos qué cuchillos de Sakai Ichimonji Mitsuhide utiliza y por qué. A continuación, encontrarás los cuchillos de cocina japoneses en los que confían nuestros clientes profesionales, junto con sus propias recomendaciones y enlaces a las entrevistas completas. Tanto si eres chef profesional como si eres un apasionado de la cocina y buscas el mejor cuchillo de cocina japonés, estas experiencias reales ofrecen una perspectiva poco común sobre las herramientas en las que confían los profesionales de las cocinas.
Chef Uchida (Okonomiyaki Sukiyanen)
Uchida Hisako es la chef y propietaria de Okonomiyaki Sukiyanen, en Shimanouchi, y lleva más de treinta años al frente de su reconocido restaurante de okonomiyaki.
Uchida utiliza nuestros cuchillos desde antes incluso de que abriera su restaurante y actualmente utiliza...
«Ahora tengo ocho cuchillos de Sakai Ichimonji Mitsuhide y, incluso entre ellos, siempre hay uno que elijo antes que los demás.»
Chef Hatashima (Cuisine d'Osaka Ryo)
Hatashima Ryō es chef, propietario y sommelier de Cuisine d'Osaka Ryo, en Nishi-Tenma, uno de los restaurantes de kushiage más destacados de Osaka.
Hatashima ha sido distinguido como Chevalier de l'Ordre des Coteaux de Champagne y lleva más de treinta años utilizando nuestros cuchillos. Actualmente utiliza...
«Han pasado treinta años desde que empecé a utilizar los cuchillos de cocina de Ichimonji. Siempre que tengo algo que hacer en Doguyasuji, paso por su tienda.»
Chef Maeda (JAZZ BERRY)
Maeda Kōhei is the chef-owner of JAZZ BERRY in Kita-Horie, embracing his love of fish and music.
Chef Maeda uses the...
"The Ichimonji staff suggested the right steel and blade length for me."
Chef Hayashi (Tenjinbashi O-Sakana Shokudō)
Hayashi Keisuke is the chef-owner of Tenjinbashi O-Sakana Shokudō in Tenmabashi, working on his dream to make the best aji fry in Japan by tying together French and teishoku cuisine!
Chef Hayashi has used our knives for over twenty years. Currently, he uses the...
"I bought my first Sakai Ichimonji Mitsuhide knife when I was twenty years old [over 20 years ago]."
Chef Shimamura (Japanese Cuisine UNKAKU)
Shimamura Hasamaru is a food researcher, and chef-owner of Japanese Cuisine UNKAKU in Tenma, focusing on Osaka cuisine and working with unused fish.
Chef Shimamura is a graduate of Tsuji Culinary Institute, and a committee member of the Osaka Cooking Association. He currently uses the...
"I look for kitchen knives that have a sense of unity, which aren't only sharp, but feel good in the hand."
Chef Asada (Sushidokoro Kazuya)
Asada Kazuo is chef-owner of Sushidokoro Kazuya in Nipponbashi, and has dedicated his entire career to the pursuit of Japanese cuisine.
Chef Asada has used our knives for thirty-five years, and he currently uses the...
"When I use Ichimonji knives, I feel the steel to be very good."
Bartender Ayukawa (Bar 7th) Uses...
Ayukawa Mayanori is owner-bartender of Bar 7th in Abeno, and professional competitor in the Japanese cocktail industry.
Bartender Ayukawa is the winner of the 2022 Suntory The Cocktail Award, and overall winner of the 2024 51st National Bartender Skills Competition. He currently uses the...
"I enjoy how sharp it is, but the blade’s edge retention is also fantastic."
Chef Imagawa (Utsubo-gaku) Uses...
Imagawa Gaku is the chef-owner of Utsubo-gaku in Utsubohommachi, experienced in French and Japanese cuisine.
Chef Imagawa's restaurant held Michelin Star status for ten consective years, and he currently uses the...
"Ichimonji knives are known for their hardness and excellent edge retention"
Chef Sasaki (La Terasse Irisse) Uses...
Sasaki Susumu is the owner-chef of La Terrasse"irisee" in Nara, with extensive experience training throughout Europe.
Chef Sasaki's restaurant held a Michelin Star from 2022 to 2025. During the store's operation, he used the...
"I think Ichimonji's knives have the finest balance and cutting ability. They are a part of me."
Chef Hori (Yoidokoro Uhei) Uses...
Tsutomu Hori is the chef-owner of Yoidokoro Uhei in Ginza, Tokyo, and has worked in various culinary spaces before starting his own restaurant in 2017.
Chef Hori is a large fan of our honyaki knives, and he currently uses the...
"It makes sense that the person using the knife would notice the difference when cutting, but I was really surprised that the customer also noticed a difference in the taste of the exact same dish."
Chef Ōnishi (Ōnishitei) Uses...
Ōnishi Toshimasa is the chef-owner of Ōnishitei in Fukushima City, Osaka, specialising in French cuisine and training through the luxurious RIGHA Hotel Group.
Chef Ōnishi currently uses the...
"I’ve found the Sakai Ichimonji FV10 kitchen knives to offer the right balance of durability and sharpness for me, I can cut hundreds of onions without needing to resharpen."
Chef de Cuisine Komaji (La Veduta) Uses...
Komaji Kazushi is the chef de cuisine of La Veduta in Hommachi, with experience in 3 Michelin Star restaurants like Hajime in Osaka.
Chef Komaji currently uses the...
"Not only the does it have a stylish appearance, but also the sharpness and balance of the blade were wonderful and just right for my needs. Their knives are always sharp."
Executive Chef Ogusu (Le Pont De Ciel) Uses...
Osamu Ogusu is the executive chef of Michelin Star restaurant Le Pont De Ciel in Yodoyabashi, and has worked there since 1994 perfecting contemporary French cuisine
Executive chef Ogusu currently uses the...
"Hardness can often equate to difficulty to sharpen, but Sakai Ichimonji takes extra care during the heat treatment process to make knives easier to maintain."
Head Chef Hamaguchi (Macauda) Uses...
Hamaguchi Akihiro is head chef of Michelin Bib Gourmand restaurant Macauda in Tokiwamachi, specialising in Italian cuisine
Head chef Hamaguchi currently uses the...
"When I have my knives sharpened at Sakai Ichimonji, they feel totally different to when I do it myself."
Chef Kiyoyama (Hontōzushi Kaiba) Uses...
Kiyoyama Kuniaki is a chef at Hontōzushi Kaiba in Kita-Horie, using left-handed sashimi knives to bring Japanese cuisine to his hungry customers.
Chef Kiyoyama currently uses the...
"The first thing I bought was the Sakai Ichimonji Mitsuhide Montanren Yanagiba. I like the weight of the blade and the overall sharpness."
Chef Yoshimura (Sake & Sakana Yoshimasa) Uses...
Yoshimura Masayoshi is chef-owner of Sake to Sakana Yoshimasa in Nipponbashi, serving sashimi and seasonal platters.
Chef Yoshimura currently uses the...
"The knives I bought at the time were a White Steel Deba and a White Steel Yanagiba. They were both wonderful."