[KITCHEN (CHEF) KNIFE] COBALT STAINLESS INTERRUPT 69 LAYER DAMASCUS BEEF SWORD 210MM OAK OCTAGONAL PATTERN-KAKISHIBU FINISH- | YAMAWAKI CUTLERY | SAKAI FORGED BLADES

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Description

Yamawaki Cutlery Masaya ShimizuMasaya Shimizu

A cow sword that uses the newly developed cobalt stainless blade steel "ZA18" (assumed hardness 63) as the main steel and cuts into 68-layer stainless soft iron with 34 layers on each side.

The new steel material ZA20 has high hardness and excellent wear resistance, so it has excellent sharpness and can be cut for a long time.

In addition, it has a higher chromium content than other cutlery steels and is particularly excellent in rust resistance.

The pattern is a durable oak octagonal pattern regardless of the dominant arm, and persimmon astringent coating is applied.

Kakishibu is a naturally derived paint that has been used in Japan since ancient times, and has antibacterial, waterproof, and antiseptic effects.

Information

Manufacturer Yamawaki Cutlery
Country of origin Osaka, Japan
Technique Sakai Forged Blades
Material Blade: ZA18 steel (HRC63) interrupt DamascusPattern: Oak octagonal pattern (Kakishibu finish)
Size 14.17"(36cm)
Weight 0.33 lbs(150g)
Capacity 0 oz(ml)
Electronic Equipment Do not use on frozen foods, pumpkins, large bones, or other hard foods.
Note Suitable ingredients: all-purpose
Delivery Time 1-2 weeks (if out of stock + 1-2 weeks)
山脇刃物製作所の包丁

Brand

Leading Sakai's High Quality Knives

Yamawaki Cutlery

  • 1927
  • Sakai Forged Blades
  • Knife-sharpening artisans: Nori Igarashi (factory manager), Masaya Shimizu
包丁を製造する工程

History

The Pride of Goh Umanosuke Yoshihiro, One of the Three Great Swordsmiths

Since our founding in 1927, we have been manufacturing and selling mainly high quality knives for professional use, as well as knives for a wide variety of domains such as homes, cooking schools, and culinary schools.

Our main brand, named after Goh Umanosuke Yoshihiro, who was a swordsmith from the Kamakura period, received high acclaim overseas ahead of the recent boom in Japanese knives.

Also, in the Sakai knife industry where division of labor is commonplace, our company was the first to establish an in-house knife-sharpening department and has been leading the field of high quality Japanese knives, which includes honyaki (true-forged) knives, with its excellent sharpening quality.

包丁をつくる職人たち

Characteristic

Combining Tradition with the Latest Technology

We take pride in our Japanese knives, which are sharpened in our own sharpening factory to achieve an uncompromising cutting quality and beauty.

For many years, we have supported several knife specialty stores and have developed a keen eye for quality and authenticity.

We also put effort into training our artisans to produce professional, high quality knives with the water-honyaki method, which is considered difficult to execute, and to make them generally available to the public.

山脇刃物製作所がつくる包丁のイメージ

For Customers

Preserving Food Culture and Passing on Techniques

We hope to provide the world with the tools of daily life that support food, such as Japanese cuisine, without compromising on cutting quality, finish appearance, or handle-attachment technique.

While exploring technical capabilities that live up to the name of "Sakai knives," a traditional craft with 600 years of history, and helping to pass on and refine our craftsmanship, we will continue to lead the way in manufacturing high quality knives in Sakai.

"Knife is Life" is our motto.

Going forward, we will support the world's food culture beyond borders.

包丁の原料

Award

2014 Certified as a guild member of Sakai (Sakai Chamber of Commerce and Industry)

How Japanese Products Can Be Such High Quality

Customer Reviews

Based on 1 review
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N
Nae Takahashi
Excellent sharpness

I really like the pattern and it is a very nice design.
It was my first time to be a barn, but I got used to it immediately.

I was impressed by the onion slice.
I cut it very thinly, my eyes were completely stained, and it wasn't spicy, so I felt very delicious and I was good at cooking.
The chicken skin and raw squid can be cut quickly.
For a short time, I wanted the Petty Knife of the same series.
I want to use it carefully.

Thank you for your reviewer! We look forward to welcoming you back!

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