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Japanese Knives
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TEN
In Japanese, Ten translates as "sky" or "heaven" and can also give the impression of high standards and class.
FV10 Series : VG10 Stainless Steel
The blade is made of VG10 stainless steel, which is the most popular stainless steel among chefs today. Made from carefully selected, high-purity raw materials using the latest steelmaking technology, VG10 is a very superior steel material that is both hard and has a tenacious edge for both sharpness and long edge retention. It also has good machinability and can be easily resharpened. It is the most recommended stainless steel in our store as it has the best conditions required as a stainless steel.
Wa-Petty: Smaller chef knife with Japanese style handle
The Wa-Petty is a petty Knife with a traditional Japanese style handle, incorporating the handle of Japanese kitchen knives that Japanese chefs are accustomed to using. It is designed to match the traditional Japanese atmosphere. These knives are often used for peeling and cutting smaller fruits and vegetables, as well as slicing and decorative work.
| Product number | Actual Blade Length (mm) | Full Length (mm) | Total Weight (g) |
|---|---|---|---|
| fjtk-ktp150 | 145 | 270 | 70 |
| Blade | Material Name | Handle |
|---|---|---|
Double Edged |
VG-10 | Oak wood with urushi coating |
Petty
Petty knife or Petit knife is ideal for detailed food preparation such as peeling, slicing and decorative work.The blade size can vary from 120mm to 150mm and is quite light in hand. Professional chefs often use the short 125mm blade for peeling and cutting. For home use, the 150mm size is popular.
VG-10
Adding cobalt to VG-1 stainless steel increases wear and tear resistance and durability. VG-10 knives are also easy to process, making them great all-rounders.
Stainless Steel
VG-10 is one of the most popular stainless steels used in kitchen knives today and is made from carefully selected and high-purity raw materials with good machinability. VG-10 is both hard and tough, while staying easy to resharpen.This combination of factors gives the highly efficient VG-10 a strong advantage over other steels in its field.
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.
