Ichimonji Sazanami VG-10Damascus Gyuto(Chef Knife) 240mm
Ichimonji  VG-10 Sazanami Damascus Gyuto Chef Knife
Ichimonji  VG-10 Sazanami Damascus Gyuto Chef Knife
Ichimonji  VG-10 Sazanami Damascus Gyuto Chef Knife
Ichimonji  VG-10 Sazanami Damascus Gyuto Chef Knife
Ichimonji  VG-10 Sazanami Damascus Gyuto Chef Knife
Ichimonji  VG-10 Sazanami Damascus Gyuto Chef Knife
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Ichimonji VG-10 Sazanami Damascus Gyuto Chef Knife

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¥26,000
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¥26,000
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Optional Engraving

*Please be careful when entering your name in the “Optional Engraving” section. Sakai Ichimonji accepts no responsibility for items incorrectly engraved due to customer error. There are no returns or refunds on items that have been engraved.
If you would like your name in kanji, please type KANJI after your name (Example : “ John-KANJI “) and Sakai Ichimonji will contact you after purchase with Kanji suggestions.

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Sazanami Series

  • Blade: VG-10 Stainless Steel; Sharp and long edge retention, easy to sharpen, rust resistant.
  • Hammer and Damascus Pattern


*The blade of 210mm is a little bit wide. If you need a Leather Saya for Sazanami Gyuto 210mm, please select the Leather Saya size 240mm.

Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
2vdc-240 240 375 225
2vdc-180 180 310 170
2vdc-210 210 340 185
Blade Material Name Handle
Double Edgedd

Double Edged

VG-10 Compressed plywood handle with brim

Gyuto

Gyuto, literally means "Beef knife" . The Japanese did not consume beef until it began to modernise with increased Western influence in the late 1800's. During that period, when Japanese thought of Western food, they thought of giant slabs of beef being cut and grilled or stewed, thus the "Gyuto" was born.In modern times it is the most common knife in Japanese households, with also the most variety of steel,blade lengths and handle materials available.

Professionals often use in the 240mm-270mm size range. For home use, the most popular size is 180mm-210mm.

VG10

Stainless Steel

VG10 is one of the most popular stainless steels on the market today. It has very few impurities and maintains a good hardness with the added benefit of being easy to sharpen and rust resistent.

Compressed plywood handle with brim

Handle

Compressed Plywood handles are finished by hand and provide good balance and durable.

Clad

Forging Process : The cladding method

This method of knifemaking involves forge welding two or more pieces of steel together. The inner core steel is extremely hard, while the outer layer steel is softer and more durable. Most Damascus steel knives available on the market today are made using this method. It allows craftsmen to produce beautiful and well performing blades at a reasonable cost.

Damascus Pattern

It is made by forging two types of steel with different hardness together. Bending and overlapping them in layers, and then polishing the blade to reveal the pattern formed. The harder steel shines, while the softer steel remains dull, creating a unique pattern on the surface that resembles wood grain. This ripple pattern is called Damascus steel and has become popular in the kitchen knife community.

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.

How to Choose a Japanese Kitchen Knife for Beginners

How to Choose a Japanese Kitchen Knife for Beginners

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