Stainless Sushi Knife 300mm
Hakugin Silver Steel #3 Kasumi Sakimaru Takobiki with Saya
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Hakugin Silver Steel #3 Kasumi Sakimaru Takobiki with Saya

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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

The Sakai Ichimonji Hakugin series is a high-end range produced from premium Japanese Silver #3 Stainless Steel.  

Silver #3 Stainless steel offers hardness and sharpness comparable to pure Carbon steel but with the added benefits of rust resistance.

The blades on the Hakugin series are super smooth, beautifully finished and matched to high quality Yew wood creating a classic but luxurious knife for any accomplished chef or collector.

Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1ts5-270 265 420 170
1ts5-300 - - -
Blade Material Name Handle
Single Edged

Single Edged

Ginsan Steel(Silver #3) Yew octagonal handle


The Sakimaru Takobiki is a modern style of Takobiki. It is mainly used for cutting sashimi. The blade is long and slender with a very thin edge to ensure a clean precise cut everytime.The knife can also be used to remove skin from fish.

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


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.


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

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