Coltelli usati dagli chef – Consigliati da chef professionisti
Da Sakai Ichimonji Mitsuhide collaboriamo a stretto contatto con chef professionisti che utilizzano i nostri coltelli ogni giorno. Dai maestri di sushi agli chef di cucina francese, da chi è agli inizi della propria carriera a chi lavora o gestisce ristoranti di livello Michelin, ognuno di loro ha un coltello di cui si fida più di ogni altro: un coltello diventato uno strumento essenziale del proprio mestiere.
Quando intervistiamo uno chef, chiediamo sempre quali coltelli Sakai Ichimonji Mitsuhide utilizza e perché li ha scelti. Qui di seguito troverai i coltelli da cucina giapponesi su cui fanno affidamento i nostri clienti chef professionisti, insieme alle loro raccomandazioni e ai link alle interviste complete. Che tu sia uno chef professionista o un appassionato di cucina alla ricerca del miglior coltello da cucina giapponese, queste testimonianze basate sull'esperienza reale offrono uno sguardo raro sugli strumenti di cui si fidano i professionisti nelle cucine dei ristoranti.
Chef Uchida (Okonomiyaki Sukiyanen)
Uchida Hisako è la chef e proprietaria di Okonomiyaki Sukiyanen, nel quartiere Shimanouchi di Osaka. Da oltre trent'anni gestisce il suo ristorante specializzato in okonomiyaki.
Uchida utilizza i nostri coltelli da prima ancora di aprire il suo ristorante e attualmente utilizza il...
"Ora possiedo otto coltelli Sakai Ichimonji Mitsuhide e, anche tra questi, ce n'è sempre uno che prendo per primo."
Chef Hatashima (Cuisine d'Osaka Ryo)
Hatashima Ryō è chef, proprietario e sommelier di Cuisine d'Osaka Ryo a Nishi-Tenma, uno dei migliori ristoranti di kushiage di Osaka.
Hatashima è stato formalmente nominato Cavaliere dell'Ordre des Coteaux de Champagne e utilizza i nostri coltelli da oltre trent'anni. Attualmente utilizza il...
"Sono ormai trent'anni che utilizzo i coltelli da cucina di Ichimonji. Ogni volta che ho qualcosa da fare a Doguyasuji, passo sempre dal loro negozio."
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."