Description & specifications
Sakai Kanechika comes from Sakai in Japan and is sharpened by Fuji Hamono, who are good friends of the shop.
Mr. Fujii does not forge himself; he only sharpens. This carefully considered division of labor has allowed him to acquire fantastic expertise over the 50+ years he has been sharpening knives. When we write sharpening in this context, it refers not only to the finishing sharpening but also to 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 able to call themselves master sharpeners.
Box not included.
| Brand/series | Sakai Kanechika |
| Type | Kiritsuke Gyuto |
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Ginsan & Stainless Cladding |
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50/50 |
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Padauk |
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YES |
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62-63 |
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Specs (May vary slightly as the knife is handmade) |
Length: 195mm. Height: mm. Weight: g. Width from handle: mm. |
The knife must never be washed in a dishwasher, must not cut hard items such as bones, cartilage, frozen items, or hard cheeses. Remember that a property of thin, hard metal is that it 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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