| Brand / Blacksmith | Sakai Kikumori |
| Series | Wasiki |
| Knife type | kiritsuke Gyuto 240 |
| Blade Length / Total length mm | 230 / 380 |
| Grind | 50 / 50 |
| Finish | Polished |
| Steel type | Stainless MV |
| Forging method | Monosteel |
| HRC hardness | 60 - 62 |
| Handle type / Material / Ferrule | Octagonal / Walnut / Wooden |
| Spine Thickness at heel / tip mm | 2,15 / 0,4 |
| Blade height at heel mm | 47 |
| Weight gr | 142 |
| Notes |
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Sakai knives have been evolving for the last 600 years. Sakai Kikumori is considered as one of the most prestigious manufacturers collaborating with some of the legends in the area of Sakai like blacksmiths Yoshikazu Tanaka, Shiraki and top Japanese sharpener Morihiro. These kind of top cooperations go back to 1925 when the company Kawamura Hamono started. They are one of the very few companies certified by the Sakai Chamber of Commerce as “SAKAI WAZASHU” to be recognized widely not only in Japan, but also throughout the world which would most likely lead to image enhancement and economic development of the whole area along with an outcome of loving community. The Wasiki Series are made with AUS-8 stainless steel and they feature an octagonal Wa-handle made of Walnut. The Kiritsuke knife profile is an amazing combination of two profiles as it can perform both the tasks of a slicer (like Sujihiki) and all-rounder (like Gyuto). The most part of the belly is flat to be used with push cuts and with a slightly curved, “K tip” nose it is perfect for small slicing and precise cuts. Recommended mainly for push cut, slice and chopping. This particular knife though is more of a Gyuto with K-tip, so its suitable for rock chop cutting too, featuring a more curved belly than the usual Kiritsuke.
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Sakai knives have been evolving for the last 600 years. Sakai Kikumori is considered as one of the most prestigious manufacturers collaborating with some of the legends in the area of Sakai like blacksmiths Yoshikazu Tanaka, Shiraki and top Japanese sharpener Morihiro. These kind of top cooperations go back to 1925 when the company Kawamura Hamono started. The Wasiki Series are made with AUS-8 stainless steel and they feature an octagonal Wa-handle made of Walnut. One of the most commonly used knives in the kitchen. A small, general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes that also can be used in handheld cuts. The 150mm size can also play the role of a small Gyuto for small everyday cuts.
Brand / Blacksmith Sakai Kikumori Series Wasiki Knife type Petty 150mm Blade Length / Total length mm 150 / 290 Grind 50 / 50 Finish Polished Steel type Stainless MV Forging method Monosteel HRC hardness 60 - 62 Handle type / Material / Ferrule Octagonal / Walnut / Wooden Spine Thickness at heel / tip mm 1,6 / 0,3 Blade height at heel mm 29 Weight gr 64 Notes -
Sakai knives have been evolving for the last 600 years. Sakai Kikumori is considered as one of the most prestigious manufacturers collaborating with some of the legends in the area of Sakai like blacksmiths Yoshikazu Tanaka, Shiraki and top Japanese sharpener Morihiro. These kind of top cooperations go back to 1925 when the company Kawamura Hamono started. The Wasiki Series are made with AUS-8 stainless steel and they feature an octagonal Wa-handle made of Walnut. One of the most commonly used knives in the kitchen. A small, general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes that also can be used in handheld cuts. The 150mm size can also play the role of a small Gyuto for small everyday cuts. This special petty has a K-tip for even more precise and delicate cuts
Brand / Blacksmith Sakai Kikumori Series Wasiki Knife type kiritsuke Petty 150mm Blade Length / Total length mm 145 / 285 Grind 50 / 50 Finish Polished Steel type Stainless MV Forging method Monosteel HRC hardness 60 - 62 Handle type / Material / Ferrule Octagonal / Walnut / Wooden Spine Thickness at heel / tip mm 1,7 / 0,3 Blade height at heel mm 29 Weight gr 63 Notes -
Sakai knives have been evolving for the last 600 years. Sakai Kikumori is considered as one of the most prestigious manufacturers collaborating with some of the legends in the area of Sakai like blacksmiths Yoshikazu Tanaka, Shiraki and top Japanese sharpener Morihiro. These kind of top cooperations go back to 1925 when the company Kawamura Hamono started. The Wasiki Series are made with AUS-8 stainless steel and they feature an octagonal Wa-handle made of Walnut. Double bevel slicer for boneless meat and fish. The name translates to “muscle cutter”. It is usually long and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage which is preserving the original texture and flavor of the protein. Perfect for slicing and back draw cut motions. This special knife features a K-tip like the Kiritsukes and reminds a lot of traditional Katanas.
Brand / Blacksmith Sakai Kikumori Series Wasiki Knife type Sujihiki Kiritsuke Blade Length / Total length mm 266 / 420 Grind 50 / 50 Finish Polished Steel type Stainless MV Forging method Monosteel HRC hardness 60 - 62 Handle type / Material / Ferrule Octagonal / Walnut / Wooden Spine Thickness at heel / tip mm 2 / 0,3 Blade height at heel mm 41 Weight gr 140 Notes -
One of the top manufacturers in the city of Sakai, known as the “city of knives” that used to be known as the “Venice of the East”. The 600 year continuous tradition, cultivated the Sakai Takayuki brand, making it one of the most famous today in Japan. In 1982 these knives earned the rare distinction to be designated as Traditional Arts and Crafts. A specialized Salmon Slicing knife at 270mm that can be used on other thin slicing applications too (prosciutto etc). Made od stainless Bohler Uddeholm Swedish Steel and antibacterial POM resin handle, is the perfect tool for your salmon – but not only – thin slicing jobs.
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One of the top manufacturers in the city of Sakai, known as the “city of knives” that used to be known as the “Venice of the East”. The 600 year continuous tradition, cultivated the Sakai Takayuki brand, making it one of the most famous today in Japan. In 1982 these knives earned the rare distinction to be designated as Traditional Arts and Crafts. The Inox line of products is hand finished by expert craftsmen and is made using AUS-8 stainless steel and a POM resin western type handle. Razor sharp out of the box this is a line carrying a legendary name at affordable prices. A boning knife made in the eastern style. The boning knife is mainly used to de-bone meat. At 150mm is the ideal size for the use and its flexible blade makes it easy for turning and twisting around the bones.
Brand / Blacksmith: Sakai Takayuki Series: Inox (Western Handle) Knife type: Boning (Eastern Type) Blade Length / Total length mm: 155 / 275 Grind: 50 / 50 Finish: Polished Steel type: AUS-8 (Stainless) Forging method: Monosteel HRC hardness: 58 - 60 Handle type / Material / Ferrule: POM Resin (Antibacterial) Spine Thickness at heel / tip mm: 1,7 / 0,4 Blade height at heel mm: 40 Weight gr: 177 Notes: -
One of the top manufacturers in the city of Sakai, known as the “city of knives” that used to be known as the “Venice of the East”. The 600 year continuous tradition, cultivated the Sakai Takayuki brand, making it one of the most famous today in Japan. In 1982 these knives earned the rare distinction to be designated as Traditional Arts and Crafts. A traditional Deba forged with AUS-8 stainless steel that can be considered as an easy to maintain filleting tool. Its size is ideal for medium fish. Features a traditional oval magnolia handle. The Deba is a single bevel knife traditionally designed for filleting small and medium size fishes. Nowadays, it is used by many to break down and filleting small poultry too. Its heavy, sturdy structure allows it to easily cut small bones of fish and poultry but is not recommended on larger bones as it may chip. The 150mm size is ideal to be used for filleting smaller but also larger fish
Brand / Blacksmith: Sakai Takayuki Series: Inox (Wa handle) Knife type: Deba 150 Blade Length / Total length mm: 150/290 Grind: Single Bevel Finish: Polished Steel type: AUS-8 (Stainless) Forging method: Monosteel HRC hardness: 60 Handle type / Material / Ferrule: Round / Magnolia / Plastic Spine Thickness at heel / tip mm: 6,9 Blade height at heel mm: 50 Weight gr: 238 Notes: -
One of the top manufacturers in the city of Sakai, known as the “city of knives” that used to be known as the “Venice of the East”. The 600 year continuous tradition, cultivated the Sakai Takayuki brand, making it one of the most famous today in Japan. In 1982 these knives earned the rare distinction to be designated as Traditional Arts and Crafts. A traditional Deba forged with AUS-8 stainless steel that can be considered as an easy to maintain filleting tool. Its size is ideal for medium fish. Features a traditional oval magnolia handle. The Deba is a single bevel knife traditionally designed for filleting small and medium size fishes. Nowadays, it is used by many to break down and filleting small poultry too. Its heavy, sturdy structure allows it to easily cut small bones of fish and poultry but is not recommended on larger bones as it may chip. The 165mm size is ideal to be used for filleting medium but also larger fish.
Brand / Blacksmith: Sakai Takayuki Series: Inox (Wa handle) Knife type: Deba 165 Blade Length / Total length mm: 167 / 312 Grind: Single Bevel Finish: Polished Steel type: AUS-8 (Stainless) Forging method: Monosteel HRC hardness: 60 Handle type / Material / Ferrule: Round / Magnolia / Plastic Spine Thickness at heel / tip mm: 7 Blade height at heel mm: 53 Weight gr: 279 Notes: -
Sale!One of the top manufacturers in the city of Sakai, known as the “city of knives” that used to be known as the “Venice of the East”. The 600 year continuous tradition, cultivated the Sakai Takayuki brand, making it one of the most famous today in Japan. In 1982 these knives earned the rare distinction to be designated as Traditional Arts and Crafts. The Inox line of products is hand finished by expert craftsmen and is made using AUS-8 stainless steel and a POM resin western type handle. Razor sharp out of the box this is a line carrying a legendary name at affordable prices. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques.
Brand / Blacksmith: Sakai Takayuki Series: Inox (Western Handle) Knife type: Gyuto Blade Length / Total length mm: 215 / 330 Grind: 50 / 50 Finish: Polished Steel type: AUS-8 (Stainless) Forging method: Monosteel HRC hardness: 58 - 60 Handle type / Material / Ferrule: POM Resin (Antibacterial) Spine Thickness at heel / tip mm: 1,3 / 0,3 Blade height at heel mm: 46 Weight gr: 183 Notes: -
One of the top manufacturers in the city of Sakai, known as the “city of knives” that used to be known as the “Venice of the East”. The 600 year continuous tradition, cultivated the Sakai Takayuki brand, making it one of the most famous today in Japan. In 1982 these knives earned the rare distinction to be designated as Traditional Arts and Crafts. The Inox line of products is hand finished by expert craftsmen and is made using AUS-8 stainless steel and a POM resin western type handle. Razor sharp out of the box this is a line carrying a legendary name at affordable prices. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques. The 240mm size is recommended for professionals or more experienced home users.
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One of the top manufacturers in the city of Sakai, known as the “city of knives” that used to be known as the “Venice of the East”. The 600 year continuous tradition, cultivated the Sakai Takayuki brand, making it one of the most famous today in Japan. In 1982 these knives earned the rare distinction to be designated as Traditional Arts and Crafts. The Inox line of products is hand finished by expert craftsmen and is made using AUS-8 stainless steel and a POM resin western type handle. Razor sharp out of the box this is a line carrying a legendary name at affordable prices. The Nakiri that looks like a small cleaver, is a specialized knife for vegetables. It is a double bevel knife and has a tall, thin blade in order to go through vegetables easily. It is a very popular knife throughout Japan as well as the rest of the world because its specialized profile makes the veggie preparation so easy. Feels nimble in the handle despite its size and its thin blade is designed for precise cuts. Perfect for chopping, slicing and push cuts. This 180mm Nakiri is suitable for people starting in the Japanese knives world but still prefer a western handle. Ideal for veggie lovers, will fly through all ingredients.
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One of the top manufacturers in the city of Sakai, known as the “city of knives” that used to be known as the “Venice of the East”. The 600 year continuous tradition, cultivated the Sakai Takayuki brand, making it one of the most famous today in Japan. In 1982 these knives earned the rare distinction to be designated as Traditional Arts and Crafts. The Inox line of products is hand finished by expert craftsmen and is made using AUS-8 stainless steel and a POM resin western type handle. Razor sharp out of the box this is a line carrying a legendary name at affordable prices. One of the most commonly used knives in the kitchen. A small, general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes that also can be used in handheld cuts.
Brand / Blacksmith: Sakai Takayuki Series: Inox (Western Handle) Knife type: Petty Blade Length / Total length mm: 125 / 240 Grind: 50 / 50 Finish: Polished Steel type: AUS-8 (Stainless) Forging method: Monosteel HRC hardness: 58 - 60 Handle type / Material / Ferrule: POM Resin (Antibacterial) Spine Thickness at heel / tip mm: 1,5 / 0,3 Blade height at heel mm: 27 Weight gr: 93 Notes:
