Description & specifications
Sakai Kanechika comes from Sakai in Japan, and is ground by Fuji Hamono, who are good friends of the store.
Mr. Fujii does not forge himself, he only grinds. This carefully thought-out division of labor ensures that he has acquired fantastic competence over the 50+ years he has been grinding knives. When we write "grinding" in this case, 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 able to call themselves master grinders.
Box not included.
| Brand/Series | Sakai Kanechika |
| Type | Santoku |
|
|
Aogami 2 & Stainless Cladding |
|
|
50/50 |
|
|
Purpleheart and Walnut |
|
|
NO |
|
|
62-63 |
|
Specs (May vary slightly due to the knife being handmade) |
Length: 165mm. Height: mm. Weight: g. Width out of handle: mm. |
The knife must never be washed in a dishwasher, must not cut hard items such as bone, cartilage, bones, frozen items, and hard cheeses. Remember that it is a characteristic of thin, hard metal 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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