Our Sakai brand of kitchen knives is made by top blade makers in Sakai City using age-old techniques 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 before passing to a handle maker and engraver who complete each knife to our specifications.
Kiritsuke knives are a hybrid design combining features of the usuba and yanagiba. The shape and size give the kiritsuke a dual personality - it can be used like a usuba for cutting vegetables or like a yanagiba to slice raw fish. These knives require real skill to use effectively and are usually reserved for executive chefs in Japanese kitchens. The blade is constructed from a core of Hitachi White #2 high carbon steel with a soft iron cladding for protection and added strength, single bevel ground for right-handed use only. The finely engraved kanji script and traditional ho wood handle with buffalo horn ferrule complete this great-looking knife. Please note that a saya is not currently available for this particular item.
Care Instructions: White #2 is a reactive carbon steel - wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Apply a light coat of camellia oil after use and for storage. Sharpen on quality water stones; single bevel technique is required. Hand wash only. Each knife is made by hand so measurements may vary.
Kiritsuke knives are a hybrid design combining features of the usuba and yanagiba. The shape and size give the kiritsuke a dual personality - it can be used like a usuba for cutting vegetables or like a yanagiba to slice raw fish. These knives require real skill to use effectively and are usually reserved for executive chefs in Japanese kitchens. The blade is constructed from a core of Hitachi White #2 high carbon steel with a soft iron cladding for protection and added strength, single bevel ground for right-handed use only. The finely engraved kanji script and traditional ho wood handle with buffalo horn ferrule complete this great-looking knife. Please note that a saya is not currently available for this particular item.
- Brand: Sakai
- Construction: Hammer Forged, Single-Edged Traditional Grind (Right)
- Edge Steel: White #2
- Edge Grind: Right-Handed Single Bevel
- Handle: Ho Wood D, Right
- Ferrule: Buffalo Horn
- Weight: 4.8 oz (136 g)
- Blade Length: 198 mm
- Total Length: 345 mm
- Spine Thickness at Heel: 3.7 mm
- Blade Height at Heel: 33.2 mm
Care Instructions: White #2 is a reactive carbon steel - wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the edge. Apply a light coat of camellia oil after use and for storage. Sharpen on quality water stones; single bevel technique is required. Hand wash only. Each knife is made by hand so measurements may vary.
