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Material: Silver Steel #3 Stainless Steel
Not only high hardness and sharpness like Carbon Steel, but also rust resistant make it recommended.| Product number | Actual Blade Length (mm) | Full Length (mm) | Total Weight (g) |
|---|---|---|---|
| 1kb5k-sakura | 170 | 320 | 130 |
| Blade | Material Name | Handle |
|---|---|---|
Double Edged |
Ginsan Steel(Silver #3) | Yew octagonal handle |
Wa-Santoku
A Wa-Santoku is typically used in households around Japan. Unlike the standard Santoku, the Wa-Santoku has a traditional Japanese handle which shifts the balance point slightly,allowing more nimble cutting.
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
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.
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.
