Hakugin Silver Steel #3 Kasumi Usuba ( Kamagata ) with Saya
Hakugin Silver Steel #3 Kasumi Usuba ( Kamagata ) with Saya
Hakugin Silver Steel #3 Kasumi Usuba ( Kamagata ) with Saya
Hakugin Silver Steel #3 Kasumi Usuba ( Kamagata ) with Saya
Hakugin Silver Steel #3 Kasumi Usuba ( Kamagata ) with Saya
Hakugin Silver Steel #3 Kasumi Usuba ( Kamagata ) with Saya
Hakugin Silver Steel #3 Kasumi Usuba ( Kamagata ) with Saya
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  • Load image into Gallery viewer, Hakugin Silver Steel #3 Kasumi Usuba ( Kamagata ) with Saya
  • Load image into Gallery viewer, Hakugin Silver Steel #3 Kasumi Usuba ( Kamagata ) with Saya
  • Load image into Gallery viewer, Hakugin Silver Steel #3 Kasumi Usuba ( Kamagata ) with Saya
  • Load image into Gallery viewer, Hakugin Silver Steel #3 Kasumi Usuba ( Kamagata ) with Saya
  • Load image into Gallery viewer, Hakugin Silver Steel #3 Kasumi Usuba ( Kamagata ) with Saya
  • Load image into Gallery viewer, Hakugin Silver Steel #3 Kasumi Usuba ( Kamagata ) with Saya

Hakugin Silver Steel #3 Kasumi Usuba ( Kamagata ) with Saya

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$434.22
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$434.22
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Optional Engraving

*Please be careful when entering your name in the “Optional Engraving” section. Sakai Ichimonji accepts no responsibility for items incorrectly engraved due to customer error. There are no returns or refunds on items that have been engraved.
If you would like your name in kanji, please type KANJI after your name (Example : “ John-KANJI “) and Sakai Ichimonji will contact you after purchase with Kanji suggestions.

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Hakugin Series

A high-end series of knives made from Silver Steel #3; stainless steel which is hard and sharp as carbon steel but rust resistent. Supremely smooth surface of blade and high-grade of Yew octagonal handle produce it to be in luxurios appearance. That makes it popular among high-end stainless knife lovers.

Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1uk5-210 200 355 235
1uk5-225 210 375 285
1uk5-240 230 395 320
1uk5-195 185 340 210
Blade Material Name Handle
Single Edged

Single Edged

Ginsan Steel(Silver #3) Yew octagonal handle

Usuba (Kamagata Type)

Usuba Knives are used for cutting, chopping, and peeling vegetables in Japanese cuisine. The Kamagata type (the rectagle shape) is common used in the Kansai region (the western part of Japan). The edge is straight from chin to top.Most professionals use a 210mm type of Usuba Knife which has single-edged blade. On the contrary, a Nakiri Knife which has double-edged blade is more popular for home use.

Silver #3

Stainless Steel

Silver Steel #3 is a traditional stainless steel that has been used for a long time in the world of Japanese kitchen knives and is in high demand among Japanese chefs. It's known to be a difficult steel to work with but offers the closest cutting performance to a Carbon steel blade, while still maintaining some stainless properties.

Yew octagonal handle

Handle

These handles are made from Yew wood, this wood was historically used in European Longbows due to its density, strength and rot resistance. It was also used by Prince Shotoku , a regent in the Japanese Court.This wood is characterized by its beautiful grain and a color that darkens with age.

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.

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.

How to Choose a Japanese Kitchen Knife for Beginners

How to Choose a Japanese Kitchen Knife for Beginners

Read Guide