Ikazuchi means "Thunder" in Japanese. The Ikazuchi series uses Japanese VG-10 Stainless steel for the blade with a vibrant Damascus pattern.
VG10 Stainless Steel
The core material is made of VG-10 Stainless Steel, which has high hardness and is resistant to rust.
Additionally, the blade has been forged, making it tougher and improving edge retention over normal "Warikomi" ( Split & Insert ) style Japanese Knives.
The handle for the Ikazuchi series is made using a special production process. Special thermo-resin is added to multiple sheets of paper, heat and compressed under extreme load. The final product is a handle that feels and looks like wood, but with additional water resistance, durability and the ability to customize the look. In this case the handle features the melding of deep blacks and subtle green hues.
|Actual Blade Length (mm)
|Full Length (mm)
|Total Weight (g)
Gyuto, literally means "Beef knife" . The Japanese did not consume beef until it began to modernise with increased Western influence in the late 1800's. During that period, when Japanese thought of Western food, they thought of giant slabs of beef being cut and grilled or stewed, thus the "Gyuto" was born.In modern times it is the most common knife in Japanese households, with also the most variety of steel,blade lengths and handle materials available.
Professionals often use in the 240mm-270mm size range. For home use, the most popular size is 180mm-210mm.
VG10 is one of the most popular stainless steels on the market today. It has very few impurities and maintains a good hardness with the added benefit of being easy to sharpen and rust resistent.
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.