Quick Details

  • Type: Knives
  • Knife Type: sashimi knife
  • Material: Metal
  • Metal Type: Stainless Steel
  • Place of Origin: Japan
  • Brand Name: Sakai Yusuke
  • Model Number: G3_s270

Packaging & Delivery

Packaging Details Presentation Box, Exoport Carton
Port Osaka


:High-quality Japanese kitchen knife.
Used for sashimi and sushi.
:Made in Japan.
Stain resistance is good and is sharp.







Product specification

"Japanese kitchin knife Sashimi type(Sakai Yusuke)210mm(8.2in)"is a fish-slicing knife.

It is suitable also for slicing meat thinly.

Producing district: Sakai-city,Osaka (Japan)


Blade length:about 270mm(10.6in)

Full length:about 412mm(16.2in)

Weight:about 195g

Single bevel 



Blade: Yasuki Silver steel #3

Handle:Japanese umbrella tree,Water buffalo horn



Sakai Knives, Representative of Japanese kitchen 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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