Hand Forged Japanese - Sakai Takayuki Kasumitogi White Steel Knife 180mm

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Sakai Takayuki Kasumitogi White Steel Mukimono Japanese Knife 180mm

Sakai Takayuki

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.

Looks after any job in the kitchen – razor (I mean razor!) sharp for delicate sashimi, any meat and all the vegetables you can throw at it!

As a gift, with its beautiful box presentation, it would be incredibly received, or, even better, treat yourself!

Specifications:

Knife Type: Mukimono

Steel Type: White Steel (Carbon Steel, Rust Prone)

Blade Hardness: HRC 60-61

Blade Type: Single-edged blade

Blade Length: 180mm (7.1")

Ferrule Material: Water Buffalo Horn

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.

Sakai Takayuki Kasumitogi White Steel Mukimono Japanese Knife 180mm

Sakai Takayuki

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.

Looks after any job in the kitchen – razor (I mean razor!) sharp for delicate sashimi, any meat and all the vegetables you can throw at it!

As a gift, with its beautiful box presentation, it would be incredibly received, or, even better, treat yourself!

Specifications:

Knife Type: Mukimono

Steel Type: White Steel (Carbon Steel, Rust Prone)

Blade Hardness: HRC 60-61

Blade Type: Single-edged blade

Blade Length: 180mm (7.1")

Ferrule Material: Water Buffalo Horn

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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