|Blade Length||Total Length||Blade Thickness||Blade Width||Handle Length||Total Weight|
|180 mm||320 mm||3.5 mm||45 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.
Shiro-kami series is a kind of pure Hagane steels.
These Shiro-kami series are one of the most similar materials to that of a Japanese sword. This type of knife contains a lot of carbon, so it gets rusty easily and fast. Also, it needs constant maintenance and care. (HRC61~63)
Shiro #1(White Steel #1) has most carbon in knives; therefore, it is hardest in the Shiro-kami series. However, the blade loses its toughness and sharpness when not taken care of properly. It could be challenging to sharpen it perfectly if you are not a trained whetter or chef.
You must not cut bones, frozen foods because the blade might get chipped. This knife is for professional chefs who know how to handle and maintain it.
Shiro #2 (White steel #2) has lower carbon than the 1st. It is one of the favorite materials for making cooker knives because it is easy to handle and keep its sharpness. Also, the price is reasonable.
One disadvantage is easy to get rusty, but compared to the 1st, you can whet it by yourself. We recommend this type of knife if you want to use it in your kitchen.