Description & specifications
Sakai Kanechika comes from Sakai in Japan and is ground by Fuji Hamono, who are good friends of the shop.
Mr. Fujii does not forge himself; he only grinds. This carefully considered division of labor ensures that he has acquired fantastic expertise over the 50+ years he has been grinding knives. In this case, when we say grinding, it is not just the finishing grind, but also what can be called 'the initial grind'. That is, from the raw, forged blade to the finished and sharp knife.
He is not the only one in his workshop; he has three apprentices who need a minimum of 8 years to be called master grinders.
Box not included.
| Brand/series | Sakai Kanechika |
| Type | K-Tip Sujihiki |
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Shirogami 1 & Stainless Cladding |
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50/50 |
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Walnut and Buffalo horn |
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NO |
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63-64 |
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Specs (May vary slightly as the knife is handmade) |
Length: 230mm. Height: mm. Weight: g. Width at handle: mm. |
The knife must never be washed in a dishwasher, must not cut hard items such as bone, cartilage, bones, frozen items, or hard cheeses. Remember that a thin, hard metal can break.
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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