Japanese Chef Knife Sakai Keiichi Nickel Suminagashi Gyuto 210-240mm
Fujii Hamono's knives are in the tradition of Sakai Uchihamono. The process of forging is very important in their production.
The entire production process is integrated, from 'Nama dataki', quenching, tempering, blading and handle attachment.
The key to strengthening the iron is the process of hammering it after it has cooled down (called nama-dataki).
A double beveled, blade length 210mm-240mm for professional use.
[ Specification ]
|Country of origin||Hendmade in Japan|
|Material||Nickel Suminagashi + Yew Octagonal / Water Buffalo ferrule|
|Other specification standard||
*Overall Length : 347mm Blade length 210mm (Tip to heel 198.5mm) Blade width 47mm (Heel to Spine) Blade thickness 0.2-2mm Weight 155g
*Overall Length : 379mm Blade length 240mm (Tip to heel 228mm) Blade width 49mm (Heel to Spine) Blade thickness 0.2-2mm Nakago Weight 164g
Sakai Keiichi (堺啓市作）
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Ikyu sells valuable Japanese traditional products, mainly Osaka-Sakai kitchen knives (Wa Bocho) to customers over the world.
Soul entered knives by skilled Japanese craftsmen commits "pleasure of ownership" to the customer who bought.
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