Ichimonji White Steel #1 Montanren Kiritsuke-Gyuto 240mm

Ichimonji White Steel #1 Kiritsuke-Gyuto

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¥35,200
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Optional Engraving

*Double-check your name is entered correctly in the "Optional Engraving" section. We accept no responsibility for items incorrectly engraved due to customer error such as typos. Engraved items cannot be returned or refunded.

*To have your name engraved in Japanese, type "JP" and your name's origin/accent after it (EG: "Agethe-JP French"). We'll engrave your name in Katakana (Japanese syllabary used for foreign words) onto the knife. Katakana is based on pronounciation, so if a country of origin is not listed we will go with an American English pronounciation.

*For Kanji requests (Japanese syllabary based off Chinese characters), type KANJI after your name and the name's origin/accent (EG: "Agethe-KANJI French"). We will select Kanji for you based on this.

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White Steel #1 Montanren Series

White Steel #1 is said to be an ideal material for knife blades due to its hardness and sharpness, plus it's long edge retention and ease of sharpening. Our Montanren Series epitomises this, all forged by high-skilled artisans in every step from forging and quenching to creating the edge to bring about the best sharpness and edge retention. This series is Sakai Ichimonji Mitsuhide's masterpiece series, without a doubt. Moreover, these knives cannot be mass-produced because heat treatment in the Hi-zukuri process required for this steel is difficult. Even in Sakai, a city known for Japanese traditional knifemaking, only a few artisans can produce it. On the back of this blade, a wavy pattern called a "Montanren" is visible. This line is the boundary between soft iron and hard carbon steel, reminisicent of patterns found on traditional Japanese swords.

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 Edgedd

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

The steel closest to Tamahagane, boasting high edge retention while staying easy to sharpen. Recommended for those who seek the most premium and pure sharpness experience.

Carbon Steel

White Steel #1 has higher carbon levels than White Steel #2, giving it both better hardness ratings and longer edge retention. This is done without sacrificing the ease of sharpening and lack of impurities that White Steel is known for, creating an ideal steel for those who want the sharpest cutting experience.

This steel is difficult to forge with, requiring high levels of skill to produce quality knives with. As our knives are forged, quenched and sharpened by skilled artisans, we're able to produce these premium knives.

If you're seeking the ultimate sharpness, White Steel #1 is for you.



*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.

How to Choose a Japanese Kitchen Knife for Beginners

How to Choose a Japanese Kitchen Knife for Beginners

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