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Japanese Knives
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Deba Knives -
Yanagiba Sashimi Knives -
Usuba Knives -
Sakimaru Takobiki Knives -
Kiritsuke Yanagiba Knives -
Wa-Santoku Knives -
Kiritsuke Knives -
Mioroshi Knives -
Aideba Knives -
Funayuki Knives -
Fugubiki Knives -
Takobiki Sashimi Knives -
Aji-Kiri Knives -
Baran-Kiri Knives -
Hamo Honekiri Knives -
Fugu Deba Knives -
Unagi Saki Knives -
Mukimono Knives -
Kenmuki Knives -
Sobakiri Knives
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- Western Knives
- Damascus Knives
- Home Kitchen Knives
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Hongasumi Series
The extra wear resistance found in Blue Steel knives makes them usable for long periods without losing cutting ability. Our Hongasumi Series uses Blue Steel #2, comparatively easier to sharpen than Blue Steel #1. It's a series ever popular amongst chefs of Japanese cuisine seeking long edge retention and ease of sharpening.
| Product number | Actual Blade Length (mm) | Full Length (mm) | Total Weight (g) |
|---|---|---|---|
| 1f8-240 | 230 | 380 | 100 |
| 1f8-270 | 260 | 415 | 130 |
| 1f8-300 | 290 | 450 | 135 |
| Blade | Material Name | Handle |
|---|---|---|
Single Edged |
Blue Steel #2 | Magnolia Round Handle with Buffalo horn bolster |
Fugubiki
The Fugubiki is a thinner and narrow version of a classic Yanagiba, this difference in shape makes it ideal for precise cuts for thin slice such as Japanese Puffer fish. Also, it can be used to slice fish in the same way as Yanagiba.
Blue Steel #2
Adding tungsten, chromium, and alloy carbides to White Steel makes for a tough, chip-resistant blade.
Carbon Steel
Blue Steel #2 is made by adding trace amounts of tungsten and alloy carbides (both for hardness), and chromium (for toughness and rust resistance) to White Steel, creating an alloy steel that is very tightly bonded. This also leads to better edge retention compared to White Steel #2, so you can cut better for longer. Professional chefs looking to enter the next level of quality will often choose a Blue Steel #2 knife, but beginners can use this also.
*NOTE: Carbon Steel is susceptible to rust if it is not properly cared for. Please clean and dry the blade regularly during use and after use.
Magnolia Round Handle with Buffalo horn bolster
Handle
Our Magnolia wood handles are made from natural Magnolia and Buffalo Horn ( Ethically sourced Horn ).The Magnolia and Buffalo Horn are fitted tightly together then shaped and polished in the traditional round style to not only look beautiful, but also feel comfortable in the hand.
Forge Welded
Forging Process
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.
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.
