Although it is a kitchen knife suitable for cutting a fish, it is easy to use also for meat and vegetables.(free forging.)
Although it is a kitchen knife suitable for cutting a fish, it is an allround kitchen knife which is easy to use also for meat and vegetables. An edge is thicker than a sashimi kitchen knife, and it is thinner than a deba kitchen knife. It is the edge of a blade of a sharp form.
Producing district: Sakai-city,Osaka (Japan)
Blade length:about 16.5cm(6.5in)
Full length:about 26.5cm(10.4in)
Single bevel (right-handed use)
Blade:Yasuki silver steel #3
Hundle:Japanese umbrella tree,Water buffalo horn
After each use wash with soap and water.
Then make sure knife is completely dry.
Lastly cover the knife with a thin layer of cooking oil.
Hand wash and dry only. Dishwasher cannot be used.
About our brand:
Use materials:Yasuki blue steel No.1 /Yasuki white steel No.1 High-class restaurant, Japanese-style cooking, and sushi chef use this kitchen knife. These kitchen knives are made by METI-designated traditional craftsperson specified by the Japanese government.
About the "Yasuki steel": The Japanese sword which is the representation of traditional technology of Japan is built with "Tamahagane" which used iron sand as materials, and the sharpness is famous all over the world. "Yasuki steel"is the steel which Hitachi Metals, Ltd. developed based on the materials of the Tamahagane.
Yasuki silver steel No.3: This is the raw materials which carbon of 0.95-1.10% and chrome of 13.00-14.50% were combined with iron sand 100%. Compared with White steel blue steel, it resist rusting. "Yasuki silver steel No.3" is special material which combines sharpness and a maintenance performance.
Sakai Knives, Representative of Japanese Knives.
Sakai Knives manufactured and sold by us merely holds 7% share in Japan. However, almost 80% of the professional chefs in Japan are using Sakai Knives.
Sakai Knives are the most popular knives in Japan.
Just like the taste differs according to the skills of a chef despite of same cooking ingredients, knives also differ in quality depending on the skills of professionals involved in making the knife.
Reason why Sakai Knives are most popular in Japan despite of small market share is the advanced manufacturing technology of Sakai Knives with 600 years of tradition.
Sakai Knives are remarkably different from ordinary knives. Sakai Knives go through the hands of several professional knife makers before reaching the market.
Professional chefs in Japan often mention “hand crafted and handmade knives cut very smoothly, therefore we use Sakai Knives”.
However, there are other companies that make “Hand crafted and handmade” knives.
Well, if that is the case, where exactly Sakai Knives excel over other knives?
In addition to hand crafted and handmade, manufacturing of Sakai Knives follow the principle of “Division of Labor”. Smithery, sharpening, handle making…we have master “dedicated professionals” for each of these areas. Also, each of these processes are backed by proven “[Traditional Techniques] of predecessors”, which are passed from one generation to another, and which are further refined every day by the professionals of Sakai.
It most certainly takes time and effort. However, this is exactly what makes Sakai Knives number 1 in the industry, and this has so far supported “Sakai Knives” having sharpness not found anywhere in the world.