The knives in the Richmond Sakai line are made in the traditional method employed in Sakai City, using a small, specialized blacksmith shop and an equally specialized knife sharpener to finish the blades. They are then sent off to a handle maker and engraver to finish the knives according to our exacting specifications. The engraving is in Kanji and done by hand. It says "Mark" on the front of each blade.
All of these knives are single bevel and are meant for left-handed users. They have a convex front side and a concave back side. These types of knives are used primarily by professional cooks in Japan. The blade is constructed from a core of Hitachi White #2 steel with an iron cladding. They are reactive, so you must keep them clean and completely dry between uses.
This is a heavy and stout knife. It has a very thick blade measuring 8.8mm at the heel. The front face is given a primary bevel that extends almost all the way to the edge, where a small micro bevel is applied. The backside has a very slight concave face, which ends in a flat grind all around the sides. This aids in food release but does restrict the knife to left-hand users.
Each knife comes with a custom-made wooden saya with pin. Handles are ho wood in an oval shape and have buffalo horn ferrules.Weight: 12.4 oz (352 g)
Blade Length: 190 mm
Total Length: 335 mm
Spine Thickness at Heel: 8 mm
Blade Height: 54.5 mm
All of these knives are single bevel and are meant for left-handed users. They have a convex front side and a concave back side. These types of knives are used primarily by professional cooks in Japan. The blade is constructed from a core of Hitachi White #2 steel with an iron cladding. They are reactive, so you must keep them clean and completely dry between uses.
This is a heavy and stout knife. It has a very thick blade measuring 8.8mm at the heel. The front face is given a primary bevel that extends almost all the way to the edge, where a small micro bevel is applied. The backside has a very slight concave face, which ends in a flat grind all around the sides. This aids in food release but does restrict the knife to left-hand users.
Each knife comes with a custom-made wooden saya with pin. Handles are ho wood in an oval shape and have buffalo horn ferrules.
