Hand Forged Japanese - Sakai Takayuki Kasumitogi Knife 180mm

$270
$270
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Behind the Sakai Takayuki brand is 600 plus years of knife making history by skilled craftsmen of Sakai City, Osaka prefecture. Originally famous for the production of Samurai swords, the makers in Sakai take pride in their work and never compromise on quality.

Beautifully balanced for preparing sushi, sashimi, meat, veggies, etc. 

The steel of this knife holds its incredible sharpness for a long time with the only downside that it is prone to rust. No problem though, just after use wash and dry it straight away and you’ll be fine.

Beautifully presented, it makes the perfect gift - even for yourself!


Specifications:

Knife Type: Usuba

Steel Type: White Steel (Carbon Steel so is Rust Prone)

Blade Hardness: HRC 60-61

Blade Type: Single-edged blade

Handle Material: Magnolia


Use and Care

- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.

- Hand wash with warm water and towel dry.

- Use a sharpening stone to maintain the sharpness of the blade.

- Do not use a dishwasher to clean your knife.

Behind the Sakai Takayuki brand is 600 plus years of knife making history by skilled craftsmen of Sakai City, Osaka prefecture. Originally famous for the production of Samurai swords, the makers in Sakai take pride in their work and never compromise on quality.

Beautifully balanced for preparing sushi, sashimi, meat, veggies, etc. 

The steel of this knife holds its incredible sharpness for a long time with the only downside that it is prone to rust. No problem though, just after use wash and dry it straight away and you’ll be fine.

Beautifully presented, it makes the perfect gift - even for yourself!


Specifications:

Knife Type: Usuba

Steel Type: White Steel (Carbon Steel so is Rust Prone)

Blade Hardness: HRC 60-61

Blade Type: Single-edged blade

Handle Material: Magnolia


Use and Care

- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.

- Hand wash with warm water and towel dry.

- Use a sharpening stone to maintain the sharpness of the blade.

- Do not use a dishwasher to clean your knife.

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