Japanese Chef Knife Sakai Keiichi 10A Nickel Suminagashi Kiritsuke Yanagiba 240m
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 240mm for professional use.
[ Specification ]
|Country of origin||Hendmade in Japan|
|Material||10A Nickel Suminagashi + Yew Octagonal / Water Buffalo ferrule|
|Other specification standard||
*Overall Length : 379mm Blade length 240mm (Tip to heel 233mm) Blade width 34.5mm (Heel to Spine) Blade thickness 0.2-2mm Weight 131g
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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