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KEI series - Limited Edition
Forge welded Damascus-Suminagashi patterned VG10 stainless blades complete with a walnut handle as a limited edition.
Kei (渓) means the valleys with streams running through. The name comes from its Suminagashi pattern on the blade which looks like a stream. Suminagashi is an ancient art of Japanese marbling.
| Product number | Actual Blade Length (mm) | Full Length (mm) | Total Weight (g) |
|---|---|---|---|
| 1bgdp10 | 170 | 310 | 120 |
| Blade | Material Name | Handle |
|---|---|---|
Double Edged |
VG-10 | Walnut handle with a bolster made from ziricote and a maple ring |
Santoku
Santoku are typically used in households around Japan. It is the quintessential all-purpose knife. Santoku's were developed by combining the best features of a Japanese knife and a Western knife.
VG-10
Adding cobalt to VG-1 stainless steel increases wear and tear resistance and durability. VG-10 knives are also easy to process, making them great all-rounders.
Stainless Steel
VG-10 is one of the most popular stainless steels used in kitchen knives today and is made from carefully selected and high-purity raw materials with good machinability. VG-10 is both hard and tough, while staying easy to resharpen.This combination of factors gives the highly efficient VG-10 a strong advantage over other steels in its field.
Sumi-nagashi Finish
Finishing Process
"The Sumi-Nagashi finish was originally developed from a paper dyeing technique. Meaning "Ink flowing", in knife making a Sumi-Nagashi finish is extremely difficult to produce but the final result is considered exceptionally beautiful.Similar to a " Damascus" pattern , Sumi-Nagashi knives are made by mixing Steels in varying layers and then accentuating the patterns in the final polishing process.
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.
