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Japanese Knives
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8A-N Series
Our 8A-N Series is designed for newcomers to Japanese kitchen knives, making for excellent gifts. They focus on high levels of rust resistance and are easier to sharpen. The AUS8 stainless steel used in these knives is commonly seen in professional kitchen knives. While it is not as hard as steels like Silver Steel #3 or VG-10, it is significantly easier to resharpen and use, making it perfect for your first Japanese knife. Our 8A-N Series has additional treating and tempering processes, giving them superior cutting ability over other knives using the same materials.
| Product number | Actual Blade Length (mm) | Full Length (mm) | Total Weight (g) |
|---|---|---|---|
| 28ab | 175 | 300 | 160 |
| Blade | Material Name | Handle |
|---|---|---|
Double Edged |
AUS-8 | Compressed plywood handle with brim |
Santoku
Santoku are typically used in households around Japan. It is the quintessential all-purpose knife. Santoku's were developed by combining the best features of a Japanese knife and a Western knife.
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.
Compressed plywood handle with brim
Handle
Compressed Plywood handles are finished by hand and provide good balance and durable.
Full Steel
Forging Process
A full steel blade or Mono-Steel blade means that only one type of steel has been used in its construction from spine to edge. Making knives with a single steel type requires expert attention during the manufacturing process to ensure the blade does not become overly brittle or warped. Differentiating a high quality Mono-Steel Blade from a low quality Mono-Steel blade can be quite difficult at a quick glance.
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.
