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This knife is made from the same process of Montanren series. This requires a high level of skill, and there are only a limited number of craftsmen in Sakai who are able to do this.
White Steel #1
White Steel #1 (Shirogami #1) is the closest steel to tamahagane used in swords and is ideal for blades with high carbon content and few impurities.
Because of this, heat treatment in the Hizukuri process (Heating and Hammering to make the final shape of the knives) is extremely difficult, and there are only a limited number of craftsmen in Sakai who can forge this steel.
At Sakai Ichimonji Mitsuhide, the sharpness, which is the greatest feature of White Steel #1, is maximized by the best craftsmen’s Hizukuri Process. The blade is made with excellent forging technology to create a tenacious blade that is easy to sharpen while providing a long-lasting cutting edge.
These knives are filled with the essence of Sakai Ichimonji Mitsuhide, who always place importance on sharpness.
| Product number | Actual Blade Length (mm) | Full Length (mm) | Total Weight (g) |
|---|---|---|---|
| 1cskr-210 | 195 | 350 | 155 |
| 1cskr-240 | 225 | 380 | 170 |
| Blade | Material Name | Handle |
|---|---|---|
Double Edged |
White Steel #1 | Magnolia octagonal handle |
Kiritsuke
This is a traditional Japanese Single-edge all purpose knife. It is mainly used in the Kanto region of Japan, but recently has increased in popularity across other regions also. It can be used for cutting vegetables,fish and meat. The tip of the blade is cut off, in order to create a sharp point for fine detail work.
White Steel #1
Carbon Steel
White Steel #1 is the closest to traditional Japanese Tamahagane steel. It is extremely pure, with a very high carbon content allowing for maximum edge retention.
White Steel#1 is a higher Carbon content version of White Steel#2, making the steel harder and better at cutting, but also more difficult to sharpen.
This is the steel type most often recommended at Sakai Ichimonji for those seeking the ultimate edge and sharpness.
*NOTE: Carbon Steel is susceptible to rust if it is not properly cared for. Please clean and dry the blade regularly during use and after use.
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.
