-
Japanese Knives
-
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 -
Kenmuki Knives -
Sobakiri Knives
-
- Western Knives
- Damascus Knives
- Home Kitchen Knives
- Accessories
- Gifts
- All Products
Shigure Series
Shigure means "Late Autumn/Early Winter Drizzle" in Japanese.
The Shigure Series features a unique "drizzle" like pattern across the ridge line of the blade with a reflective polish on the back and along the edge, that captures your gaze at every angle.
- Silver Steel #3 (Gin-san) Stainless Steel: High rust resistance and edge retention
- Thin and ultra-sharp forge welded blade.
- A reflective finish created by Sakai Ichimonji Master Craftsmen
- Japanese Style Walnut Handle.
Made with advanced knifemaking techniques: Hamaguri-Ba
Generally, there are two kinds of Japanese knife bevels on the market today. The first is straight and thin, while the other is slightly curved like a clam shell. We call this the "Hamaguri-ba" or clam-shaped edge.
The straight thin bevel makes a knife very sharp and able to cut smoothly. But due to its thinness, it is prone to chipping.
The Curved Bevel is thicker and less likely to chip, while also helping to release food easily when cutting.
The Shigure Series is made by Sakai Ichimonji's most experienced craftsmen, giving you a blade with high edge retention, rust resistance, and ease of sharpening.
Other Shigure Series - Gyuto (Westernt Style All-purpose Kitchen Knives)
| Product number | Actual Blade Length (mm) | Full Length (mm) | Total Weight (g) |
|---|---|---|---|
| 1bt | 170 | 320 | 120 |
| Blade | Material Name | Handle |
|---|---|---|
Double Edged |
Ginsan Steel(Silver #3) | Walnut Handle with Buffalo Horn Bolster |
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 Steel #3
Often used for traditional Japanese stainless steel knives. Known for ease of sharpening and rust resistance, all while performing like a carbon steel knife.
Stainless Steel
Silver Steel #3 is a traditional stainless steel, used for many years in the Japanese kitchen knife world and trusted by chefs who need premium sharpness. Hitachi Metals, a manufacturer of carbon steels like White Steel and Blue Steel, developed Silver Steel #3 as a rust-resistant stainless steel, with increased carbon levels to allow it to perform more like a traditional carbon steel knife. It has brilliant edge retention, and is suitable for people who need to use a knife for longer sessions and still want amazing cutting power, but are concerned about rust. This is popular with professionals, home users and newcomers alike.
Walnut Handle
Handle
This handle is made of Walnut, which is light and easy to work with. In Western Society, Walnut is commonly used for cutting boards,furniture and Gun Stocks due to its natural beauty and strength.
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.
