- Blade Material : Shirogami2, (White paper steel).
- For Right Hander (Single Bevel), Single-egde.
- Handle Material : Magnolia, Ferrule : Buffalo Horn
- With Wooden Case (Saya)
- Made in Sakai, Japan (Sakai is a center of Traditional Japan Kitchen Knife Production.)
- It is used to cut fish fillets. Kansai region style.
Japanese knives became much thinner as it has evolved to become sharper. However, it is much harder and more durable than many of the kitchen knives in the market as it uses high-carbon material. The key to making a thin yet strong blade is the technique of forging hard steel and soft iron together, which was developed through Japanese katana making. By combining the hard steel with more resilient and softer iron, the knife can better withstand the impact. That is why our kitchen knife is thin and sharp yet unbreakable and unbendable at the same time. It is also easy to sharpen.
As our kitchen knife is very sharp, we recommend that you use a chopping board made of unfinished soft wood. Wash, wipe, and let it dry after use to keep it clean and hygienic.
By sharpening regularly, the product lasts for a long time. Contact us for the maintenance or if you need any assistance.
〈210mm〉
Blade Length : 210mm(8.3inch), Whole Length 340mm(13.4inch), Weight : 105g(3.7oz).
〈240mm〉
Size: Blade Length : 240mm(9.4inch), Whole Length 375mm(14.8inch), Weight : 140g(4.9oz).
〈270mm〉
Blade Length : 270mm(10.6"), Whole Length : 415mm(16.3"), Weight : 180g(6.3oz).
〈300mm〉
Blade Length : 300mm(11.8inch), Whole Length : 450mm(17.7inch), Weight : 230g(8.1oz)