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.
| Product number | Actual Blade Length (mm) | Full Length (mm) | Total Weight (g) |
|---|---|---|---|
| 1kb3 | 170 | 310 | 135 |
| Blade | Material Name | Handle |
|---|---|---|
Double Edged |
VG-10 | Urushi Finish Handle |
Wa Santoku Knife
A Wa-Santoku knife is typically used in households around Japan. Unlike the standard Santoku knife, the Wa-Santoku has a traditional Japanese handle which shifts the balance point slightly,allowing more nimble cutting.
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.
Urushi Finish Handle
Handle
Tin plated handles are intialliy coated with Japanese Urushi laquer, accented with Tin and reinforced with brass.These handles are stronger than regular Magnolia handles.
Forge Welding
Forging Process
Forging is the main process for producing high quality blades.A craftsmen will heat a piece of Steel in a forge, and repeatedly strike it with a hammer, shaping the Steel into the desired blade shape and also at the same time refining the grain size and driving impurities out of the Steel. The blade is then hardened and later tempered to relieve stress.Forging generally produces a superior blade to the more common stamping method used by large companies.
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.