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Ikazuchi Series
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.
Handle
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.
| Product number | Actual Blade Length (mm) | Full Length (mm) | Total Weight (g) |
|---|---|---|---|
| ikazuchip-120 | 120 | 230 | 70 |
| ikazuchip-150 | 150 | 265 | 95 |
| Blade | Material Name | Handle |
|---|---|---|
Double Edged |
VG-10 | - |
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.
VG10
Stainless Steel
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
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.
