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Japanese Knives
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Deba Knives -
Yanagiba Sashimi Knives -
Usuba Knives -
Sakimaru Takobiki Knives -
Kiritsuke Yanagiba Knives -
Wa-Santoku Knives -
Kiritsuke Knives -
Mioroshi Knives -
Aideba Knives -
Funayuki Knives -
Fugubiki Knives -
Takobiki Sashimi Knives -
Aji-Kiri Knives -
Baran-Kiri Knives -
Hamo Honekiri Knives -
Fugu Deba Knives -
Unagi Saki Knives -
Mukimono Knives -
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Sobakiri Knives
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- Western Knives
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SG2 Series
Made from Super Gold 2—a newer steel in the market, our SG2 Series achieves excellent sharpness and toughness levels with its "powder metallurgy" based microstructure. Steel made with this method allows for a cutting edge that is both hard and well-bonded. It's even said that this series has sharpness levels reminiscent of forged steel knives, while retaining other benefits like good edge retention and rust resistance. Our SG2 Series is recommended for stainless steel users seeking higher levels of sharpness."
| Product number | Actual Blade Length (mm) | Full Length (mm) | Total Weight (g) |
|---|---|---|---|
| 1ksg-270 | 260 | 415 | 195 |
| 1ksg-300 | 290 | 450 | 230 |
| 1ksg-330 | 320 | 485 | 280 |
| Blade | Material Name | Handle |
|---|---|---|
Single Edged |
Powdered High Speed Tool Steel | Octagonal Ebony with white buffalo horn bolster and nickle silver line |
Kiritsuke-Yanagiba
The Kiritsuke Yanagiba is also known as "K-tip Sashimi Knife". It is slightly larger than a regular Yanagiba, with the tip of the blade cut of diagonally giving it a sharper point and more aggressive style. It's used in much the same way as a regular Yanagiba, for slicing Sashimi in one clean stroke. In addition to cutting sashimi, this knife is also used for pulling the skin. Professionals use long Yanagiba knives with blades around 300mm. For home use, Yanagiba knives with a blade of around 210mm are popular.
Powdered High-Speed Steel - SG2
Powder metallurgy brings unseen levels of hardness to stainless steel, leading to an amazing cutting ability and toughness.
Stainless Steel
Powdered HSS is the latest steel material made using the powder metallurgy method. Molten metal is solidified into atomized steel powder, which is then pressed, sintered, and manufactured by forging and rolling. Compared to the conventional melting method, there is no segregation and the structure is uniformly fine, resulting in high hardness and good edge retention, with high machinability.
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.
