This knife is used for cutting chicken, veal and pork and for separating meat from the bone.
Blade length:about 13.6cm
Full length:about 27.2cm
Producing district: Sakai-city,Osaka (Japan)
Blade:Sweden stainless steel
Handle:Japanese umbrella tree,Water buffalo horn
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.