3 Knives Set: Japanese 堺 Kitchen Knife Type E

Chef Knife:

• Handle: Baked Oak/Wipe Lacquer
• Handle (Ring Part): None
• Blade: Double Edged
• Blade Steel: White Paper (Shiro gami) No.1
• Base Metal: SUS405
• Hardness (HRC): 63
• Blade Length: 21cm (8.3 inch)
• Origin: Sakai, Japan

Santoku Knife:

• Handle: Baked Oak/Wipe Lacquer
• Handle (Ring Part): None
• Blade: Double Edged
• Blade Steel: White Paper (Shiro gami) No.1
• Base Metal: SUS405
• Hardness (HRC): 63
• Blade Length: 16.5cm (6.5 inch)
• Origin: Sakai, Japan

Petty Utility Knife:

• Handle: Keyaki (Japanese Zelkova)
• Handle (Ring Part): Laminated Plywood
• Blade: Double Edged
• Blade Steel: White Paper (Shiro gami) No.1
• Base Metal: SUS405
• Hardness (HRC): 63
• Blade Length: 13.5cm (5.3 inch)
• Origin: Sakai, Japan

Sakai knife is produced from the hands of craftsmen who are masters in their respective fields, with a division of work in the three processes of forging, sharpening and handle attachment. Each is handmade and cannot be mass-produced.

White paper steel (Shiro gami) is made of 100% iron sand-based steel. Due to its purity, the temperature range for hardening in the forging process is narrow and it is difficult to achieve optimum hardness. This requires a high level of forging skill and makes it expensive.
White paper No.1 is often used by chefs, and when sharpened it becomes extremely sharp and has been called ‘the ultimate knife’.

Japanese Chef knife is also known as an all-purpose knife because it can cut meat, fish, vegetables and any other material. It is very useful to have one for both professional and home use.

Santoku knife is a family cooking knife with a wider blade and shorter blade length than the Gyuto (Chef knife). It is also called an all-purpose knife because it can cut meat, fish, vegetables and any other material. It is very convenient to have this knife for both professional and home use.

This knife is a very flexible knife. It is suitable for fine work such as peeling, cutting and decorating vegetables and fruit. It is very useful to have one for both professional and home use.

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• Many of our knives are thinly ground to improve their sharpness, so they tend to chip easily. Therefore, please avoid using the dishwasher or using brute force.
• Depending on the storage method, there is a risk of rust or the wooden handle breaking, so please be sure to dry the knife gently with a dry towel after washing it by hand.
• This knife is very easy to cut, so please perform maintenance such as polishing the blade regularly.
• When cutting frozen foods with a knife, be careful as this is not the intended use of the knife. If you use a knife on food that has not been completely defrosted, the knife may break.

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