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Our Sakai brand of kitchen knives are made by top blade makers in Sakai City using age-old techniques that have been employed for centuries. We work with a small, highly specialized blacksmith shop to manufacture the Shirogami White #2 blades which are then sent to an expert knife sharpener for finishing. The blades are finally passed on to a handle maker and engraver to finish the knives according to our specifications.
All of the knives in this collection are single bevel style blades and are thus only fit for use by right-handed users. The blade is constructed from a core of Hitachi White #2 high carbon steel with a soft iron cladding for protection and added strength. They are, of course, reactive so you must keep them clean and completely dry between uses.
Kiritsuke knives are a hybrid design combining features of Japanese usubas and yanagibas. The shape and size of a kiritsuke result in a knife with a dual personality. It can be used like a usuba for the cutting of vegetables or as a yanagiba to slice raw fish. But it should be noted that these types of knives require skill to use effectively and are therefore usually reserved for executive chefs in Japanese kitchens.
The finely engraved kanji script and traditional ho wood handle, with buffalo horn ferrule, complete this great looking knife.Brand: Sakai
Construction: Hammer Forged, Single Edged Traditional Grind (Right)
Saya: Included
Steel: White #2
Edge Right Handed Single Bevel
Weight: 9.2 ounces
Blade Length: 257 mm
Spine Thickness at Base: 4.8 mm
Blade Height: 47 mm
Handle: Ho Wood, D-shaped Right
Ferrule: Buffalo Horn
Saya Included
All of the knives in this collection are single bevel style blades and are thus only fit for use by right-handed users. The blade is constructed from a core of Hitachi White #2 high carbon steel with a soft iron cladding for protection and added strength. They are, of course, reactive so you must keep them clean and completely dry between uses.
Kiritsuke knives are a hybrid design combining features of Japanese usubas and yanagibas. The shape and size of a kiritsuke result in a knife with a dual personality. It can be used like a usuba for the cutting of vegetables or as a yanagiba to slice raw fish. But it should be noted that these types of knives require skill to use effectively and are therefore usually reserved for executive chefs in Japanese kitchens.
The finely engraved kanji script and traditional ho wood handle, with buffalo horn ferrule, complete this great looking knife.
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