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Superb, Sharp Japanese Knife with a luxurious lacquer coating handle
This is a masterpiece of combination between two different Japanese traditional skills proudly presented: knife making and lacquering. It is not just used as a tool, but gives special satisfaction to both the user and the viewer.
- Blade: Blue Steel No.1: Sharp with a high edge retention. A premium material, recommended for people who spend long hours using knives in the kitchen.
- Montanren: The wavy pattern on the back side of the blade, where the boundary between soft iron and steel is wavy like the blade pattern of a Japanese sword. Making Montanren requires a high level of skill, and there are only a limited number of craftsmen in Sakai who can do this.
- Mirror Finish Blade: A blade with luster that evokes the sense of luxury. This also grants more resistance to rust than other surface finishes.
- Handle: Kuroro Urushi Lacquered Handle
Comparison of Carbon Steels : Blue Steel #1
Outstanding edge retention and exceptional cutting power
| Product number | Actual Blade Length (mm) | Full Length (mm) | Total Weight (g) |
|---|---|---|---|
| 1kd2-150 | 150 | 285 | 230 |
| 1kd2-165 | 165 | 310 | 240 |
| 1kd2-180 | - | - | - |
| Blade | Material Name | Handle |
|---|---|---|
Single Edged |
Blue Steel #1 | Urushi Finish Handle |
Deba
Deba knives are often used to fillet fish. The blade is the heaviest of all Japanese knives and is capable of chopping through fish bones and heads easily.Professionals use a 210 mm type to cut Sea Bream and Yellow tail and a 150 mm type to cut small fish such as horse mackerel. For home use, a 150 mm knife is often used.
Blue Steel #1
Carbon Steel
Like Blue Steel #2, Blue Steel #1 contains a small amount of Tungsten which improves hardness and Chromium which improves overall toughness, but it has a higher carbon content than Blue Steel #2. This makes Blue Steel #1 harder than Blue Steel #2, leading to good sharpness and better edge retention. It is recommended for people who need a long lasting edge for long periods of cooking.
*NOTE: The Carbon Steel is susceptible to rust if it is not properly cared for. Please clean and dry the blade regularly during use.
Kuroro Urushi Finish Handle
"Kuroro" refers to the deep, beautiful, glossy color of black lacquer. This kind of lacquer also goes by "Urushi" which is used in an "Urushi finish", the Japanese traditional coating technique inherited for thousands of years.
This octagonal handle is thinly coated with raw lacquer on the entire surface, rubbing it to make the wood grain stand out beautifully as a base. Then, it is coated with Kuroro lacquer on two sides. Kuroro lacquer is applied multiple times over many layers, then repeating the polishing process in order to give the lacquered surface a mirror-like luster and a luxurious finish. The striking power behind the Kuroro color also gives it a stunning appearance.
This lacquer style is also highly resistant to water and less prone to damage than ordinary wooden handles.
Forge Welded
Forging Process
A forge welded blade is essentially a blade made of more than one billet of steel. There are many variations of technique and steel combinations. At its most simple, a forge welded blade is two billets of steel heated and hammer together to form one unified piece. The steel will then be shaped by hammer into the desired blade shape. Hardened and tempered, then ground, sharpened and polished. A forge welded blade has higher strength and edge retention than a stamped blade.
Optional Engraving
Optional Engraving Service
Sakai Ichimonji provides complimentary engraving using either Japanese Kanji or English Alphabet. Please specify your preference. For details, please visit here
A knife store that has supported the history of knives and food culture in Japan.
It has been 600 years since the birth of swordmaking in the Sakai region of Japan. Sakai Ichimonji Mitsuhide's and it's craftsmen continue to build on that legacy by producing the finest blades in Japan.
This is where the culture of completing a dish of sashimi by "just cutting" and the culture of expressing sharpness as "taste" was born.
For 70 years, we have been connecting the spirit of Sakai's craftsmen with the passion of chefs in Osaka's kitchen equipment shopping district, known as the kitchen of Japan.
We are very happy that our knives can be used by people all over the world.
Precautions
After use, wash off any dirt and wipe thoroughly with a dry cloth to remove any moisture. This product is not for use with frozen foods.This product is handmade, so each piece will be different. Please use the weight and length listed as a guide. Each material is natural and may vary in color. It is not the same as the picture.We take great care with our inventory, but in the unlikely event that we are out of stock, we will contact you by email to let you know.
