Sumi-nagashi knives (Damascus knives) are made by folding and forging layers of base iron and steel (Blue Steel No.1) over the base metal part. The sharpening is done at an angle to the blade edge, so the base metal part is dull and the steel part is shiny, and ripples like Sumi-nagashi (Japanese style hand marbling) patterns appear on the surface.
Furthermore, This pattern goes deep into the base metal, so the more it is sharpened, the more a different pattern will appear.
This is a good choice for use at a counter or in public.
Comparison of Carbon Steels : Blue Steel #2
Stays strong and durable, with a cut that feels smooth!
|Actual Blade Length (mm)
|Full Length (mm)
|Total Weight (g)
|Blue Steel #2
|Ebony octagonal handle
Yanagiba (Sashimi Knife)
Yanagiba knives are mainly used for cutting Sashimi. The sharpness and edge geometry is of the utmost important with a Yanagiba, as a dull knife will damage the delicate fibres of the fish. The blade is long, slender, thin and sharp for cutting sashimi in one stroke. In addition to cutting sashimi, this knife is also used for pulling the skin. Professionals use long Yanagiba knives with blades around 300mm. For home use, Yanagiba knives with a blade of around 210mm are popular.
Blue Steel #2
Blue Steel #2 contains a small amount of Tungsten, improving hardness and Chromium, improving toughness. This results in a steel that has higher overall edge retention and hardness in comparison to the White Steels.
*NOTE: The Carbon Steel is susceptible to rust if it is not properly cared for. Please clean and dry the blade regularly during use.
Ebony octagonal handle
Ebony octagonal handle
We use an ebony handle that brings high durability and balance to the knives.
Because of its beauty and robustness and the difficulty of processing
It is popular as the most exclusive wood and is used in Buddhist altars.
The unique grain of the wood will naturally become more comfortable in your hand as you use it.
A forge welded blade is essentially a blade made of more than one billet of steel. There are many variations of technique and steel combinations. At its most simple, a forge welded blade is two billets of steel heated and hammer together to form one unified piece. The steel will then be shaped by hammer into the desired blade shape. Hardened and tempered, then ground, sharpened and polished. A forge welded blade has higher strength and edge retention than a stamped blade.
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.
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.