|Blade Length||Total Length||Blade Thickness||Blade Width||Handle Length||Total Weight|
|180 mm||320 mm||3.5 mm||48 mm||135 mm||250 g|
*This cooking knife is hand-made therefore each one has slightly different length.
【Handcrafted Cooking knives of Sakai Uchihamono】
Sakai Uchihamono(堺打ち刃物) is one of the most famous brands that produces handcrafted cooking knives in Japan. Sakai is the city where the company is located in Osaka prefecture, having a long history of blade forging from ancient times. The cooking knives produced by the company are designated as traditional crafts of Japan, which guarantees the high quality of their products. To learn more about Sakai Uchihamono, please click here.
【SANTOKU Cooking knife】
SANTOKU(三徳） knife is a double-edged knife, and you can use it for cutting any sorts of ingredients such as meats, vegetables, and fish. This type of knife is the most popular knife in most Japanese homes because of its facility.
There are two parts of this knife (straight edge and curved edge). The straight edge is suitable for cutting vegetables, and the tip of a curved side is ideal for push cutting meats. SANTOKU is said to be an all-purpose knife that borrows a good part from each type of knife. If you like to know other types of Japanese cooking knives, please click here.
Ao-kami(Blue Steel) series consists of carbon, chrome, and tungsten to get wearing resistance and easiness to forge in heat. Ao-kami is still considered steel but, it is a new generation of steel. It will not wear down as quickly as the Shiro-kami series(White steel). Also, the sharpness will be kept longer than the Shiro-kami series. (HRC64~67)