Quick Details

  • Type: Knives
  • Knife Type: Santoku Knives
  • Material: Metal
  • Metal Type: Damascus Steel
  • Place of Origin: Japan
  • Brand Name: Sakai Yusuke

Packaging & Delivery

Packaging Details Paulownia Box, Exoport Carton
Port Osaka


Beautiful and high-class kitchen knife.
It can be used for the cut of meat, a fish, and vegetables.
Made in Japan








Product specification

This kitchen knife is made by the laminating forge of nickel and Yasuki steel.

And the beautiful ripple of Damascus is made to emerge on the surface of a kitchen knife.


Producing district: Sakai-city,Osaka (Japan)

It is the high-class and quality Japanese-made kitchen knife which the skilled craftsman manufactures.


Blade length:about 18cm(7.0in)

Full length:about 32cm(12.6in)

Double bevel (left- and right-handed use)



Blade: Yasuki Silver steel #3 ,Nickel Damascus steel

Handle:Ebony,Water buffalo horn


About our brand:


"Sakai Yusuke"

Use materials:Yasuki silver steel No.3/Sweden stainless steel/Yasuki white steel No.2
It is the kitchen knife which reconciled maintenance performance and sharpness.


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.


:With regard to material, we use the highest grade of stainless steel, i.e.

“Yasuki Hagane silver No. 3” steel.

“Yasuki Hagane” from “Hitachi Metals” is known as the highest grade of steel for Japanese knives.
From that, we have selected “Silver Paper No. 3”, which is very strong against rust.

This material is extremely high quality semi-stainless steel as compared to ordinary stainless steel material.

Also, for ferrite supporting the steel, using expensive and high quality ferrite makes it easy to polish with whetstone allowing us to make very sharp knives.


Exceptional quality materials, advanced techniques developed over 600 years, and strong desire of professionals to create outstanding products result in extraordinary knives.


:Every single knife is patiently made from steel by professionals. It is not a die cutting using machines.

Most of the ordinary stainless knives are made by die cutting method where steel is drawn out with machine followed by the removal of the die of knife.

In this method, since carbon that is the source of sharpness is also stretched, it is not possible to make a knife with long lasting sharpness, which is a major drawback of this method against its advantage of mass production.

Yasuki Hagane Silver No. 3, is a unique stainless steel forged after thrashing by ironsmith.

Forging makes the carbon fine, and cling it by intertwining it like a mesh,
which allows to make extraordinary knives with long lasting sharpness.

Yasuki Hagane Silver No. 3 series is a range of exceptional knives created by Japanese traditions and techniques.

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