| Product number | Actual Blade Length (mm) | Full Length (mm) | Total Weight (g) |
|---|---|---|---|
| 2vdc-180 | 180 | 310 | 170 |
| 2vdc-210 | 210 | 340 | 185 |
| 2vdc-240 | 240 | 375 | 225 |
| Blade | Material Name | Handle |
|---|---|---|
Double Edged |
VG-10 | Compressed plywood handle with brim |
Gyuto(Chef Knife)
Literally translated as "Beef Knife"Beef was not a staple of the traditional Japanese diet and really only fully entered Japanese cuisine in the last 100 years with the increase in Western influence.Prior to this, when Japanese thought of Western Cuisine, they pictured slabs of beef and hearty beef based dishes.Thus the Western Chef knife eventually became known as the "Gyuto" or "Beef Knife" in Japan.It is now the most common knife style in the country due to it's versatility in the kitchen. Many Gyuto now come with traditional style Japanese handles and are often between 18cm-21cm in length.
VG-10
Steel Material
VG-10 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.
Compressed plywood handle with brim
Handle
Compressed Plywood handles are finished by hand and provide good balance and durable.
Damascus
Damascus Method
Traditionally "Damascus" Steel refers to ancient Wootz Steel from the Middle East. Known for its exceptional beauty and strength.Modern Damascus Steel is usually made from 2 grades of Steel layered to create a unique pattern. Usually one Steel is harder than the other, thus after polishing the Steels will contrast with eachother.These types of knives continue to increase in popularity due to their beauty.
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.