셰프들이 사용하는 칼 – 전문 셰프들이 추천하는 칼
사카이 이치몬지 미츠히데는 매일 저희 칼을 사용하는 전문 셰프들과 긴밀하게 협력하고 있습니다. 스시 장인부터 프렌치 요리 전문 셰프까지, 이제 막 요리를 시작한 셰프부터 미쉐린 스타 레스토랑에서 근무하거나 직접 레스토랑을 운영하는 셰프까지, 각자 누구보다 신뢰하는 한 자루의 칼이 있습니다. 그리고 그 칼은 요리사로서의 작업에 없어서는 안 될 중요한 도구가 되어 있습니다.
저희는 셰프를 인터뷰할 때마다 어떤 사카이 이치몬지 미츠히데의 칼을 사용하고 있으며, 그 이유가 무엇인지 항상 여쭤봅니다. 아래에서는 저희 전문 셰프 고객들이 실제로 애용하는 일본 셰프 나이프와 함께, 셰프 본인이 직접 추천하는 이유와 전체 인터뷰 링크를 소개합니다. 전문 셰프는 물론, 최고의 일본 주방용 칼을 찾는 요리 애호가와 홈쿡을 위한 분들에게도 실제 현장에서의 생생한 경험을 통해 전문 주방에서 신뢰받는 도구를 엿볼 수 있는 귀중한 정보가 될 것입니다.
우치다 셰프 (오코노미야키 스키야넨)
우치다 히사코 셰프는 시마노우치에서 「오코노미야키 스키야넨」을 운영하는 오너 셰프입니다. 30년이 넘는 세월 동안 자신만의 스타일로 오코노미야키를 선보이고 있습니다.
우치다 셰프는 레스토랑을 개점하기 전부터 저희 칼을 사용해 왔으며, 현재는 다음과 같은 칼을 사용하고 있습니다.
“지금 사카이 이치몬지 미츠히데의 칼을 여덟 자루 가지고 있는데, 그중에서도 늘 손이 먼저 가는 한 자루가 있어요.”
하타시마 셰프 (Cuisine d'Osaka Ryo)
하타시마 료 셰프는 니시텐마에 위치한 「Cuisine d'Osaka Ryo」의 오너 셰프이자 소믈리에로, 오사카를 대표하는 쿠시아게 전문 레스토랑 중 하나를 운영하고 있습니다.
하타시마 셰프는 「샹파뉴 포도밭 기사단」(Ordre des Coteaux de Champagne)의 기사(Chevalier) 작위를 공식적으로 수여받았으며, 30년이 넘는 시간 동안 저희 칼을 사용해 왔습니다. 현재 사용하고 있는 칼은 다음과 같습니다.
“이치몬지의 주방용 칼을 사용하기 시작한 지 벌써 30년이 되었습니다. 도구야스지에 볼일이 있을 때마다 꼭 이치몬지 매장에 들릅니다.”
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."