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Out of stockFounded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Sakon Shiraume series is made of AUS-8 stainless steel and cladded with SUS-405 stainless steel, fitted with a beautiful Wenge traditional Wa handle. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 300mm size is one of the most common for medium to big pieces of fillets.
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Out of stockFounded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Sakon Shiraume series is made of AUS-8 stainless steel and cladded with SUS-405 stainless steel, fitted with a beautiful Wenge traditional Wa handle. The Deba is a single bevel knife traditionally designed for filleting small and medium size fishes. Nowadays, it is used by many to break down and filleting small poultry too. Its heavy, sturdy structure allows it to easily cut small bones of fish and poultry but is not recommended on larger bones as it may chip. The 165mm size is ideal to be used by left handed users for filleting smaller but also larger fish.
Brand / Blacksmith: Hokiyama Series: Shiraume Knife type: Deba 165 - Left handed Blade Length / Total length (mm): 165 / 310 Grind: Single Bevel Finish: Polished Steel type: AUS-8 Forging method: San Mai HRC hardness: 60 Handle type / Material / Ferrule: Oval / Rosewood / Plastic Spine Thickness at heel / tip (mm): 6,9 / 0,8 Blade height at heel (mm): 50 Weight (gr): 271 Notes: -
Out of stockFounded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Sakon Shiraume series is made of AUS-8 stainless steel and cladded with SUS-405 stainless steel, fitted with a beautiful Wenge traditional Wa handle. The Ko- Deba is a single bevel knife traditionally designed for filleting small size fishes. Nowadays, it is used by many to break down and filleting small poultry too. Its heavy, sturdy structure allows it to easily cut small bones of fish and poultry but is not recommended on larger bones as it may chip.
Brand / Blacksmith: Hokiyama Series: Shiraume Knife type: Ko-Deba 105 - Right handed Blade Length / Total length (mm): 105 / 230 Grind: Single Bevel Finish: Polished Steel type: AUS-8 Forging method: San Mai HRC hardness: 60 Handle type / Material / Ferrule: Oval / Rosewood / Plastic Spine Thickness at heel / tip (mm): 3,4 / 0,8 Blade height at heel (mm): 40 Weight (gr): 105 Notes: -
Founded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Sakon Shiraume series is made of AUS-8 stainless steel and cladded with SUS-405 stainless steel, fitted with a beautiful Wenge traditional Wa handle. The Ko- Deba is a single bevel knife traditionally designed for filleting small size fishes. Nowadays, it is used by many to break down and filleting small poultry too. Its heavy, sturdy structure allows it to easily cut small bones of fish and poultry but is not recommended on larger bones as it may chip.
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Out of stockFounded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Sakon Shiraume series is made of AUS-8 stainless steel and cladded with SUS-405 stainless steel, fitted with a beautiful Wenge traditional Wa handle. This single bevel version of the Nakiri knife type. As in the case of nakiri, it is designed for cutting vegetables that are usually served raw. With its thin sharp blade, produces the minimum cell damage and minimizes the possibility of discoloration and flavor change due to oxidization. It’s the knife used for the famous “Katsuramuki” (Peeling technique used widely in Japanese kitchens for radishes, cucumbers and many more). Perfect for push cuts
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Out of stockFounded more than 100 years ago in 1919 by Tokie Hokiyama in Tosa – Shikoku Island – Hokiyama cutlery stands on a triangle of values: Tradition, Innovation and practicality. They preserve the original clad forging method cultivated over 800 years of Tosa cutlery history with craftsman spirit and ambitions of making further innovations for the future. While making traditional knives, they keep on searching up-to-date technologies, materials and manufacturing process, and always trying to develop more refined products aiming at further evolution. The Sakon Shiraume series is made of AUS-8 stainless steel and cladded with SUS-405 stainless steel, fitted with a beautiful Wenge traditional Wa handle. The Yanagiba (meaning willow leaf blade) is the traditional Japanese Sashimi knife. Used mainly to cut thin slices of fish without damaging the cells of the delicate fish protein. It can also be used for meat. The 270mm size is one of the most common for medium to big pieces of fillets. This knife is for LEFT handed users
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Out of stockSakai knives have been evolving for the last 600 years. Sakai Kikumori is considered as one of the most prestigious manufacturers collaborating with some of the legends in the area of Sakai like blacksmiths Yoshikazu Tanaka, Shiraki and top Japanese sharpener Morihiro. These kind of top cooperations go back to 1925 when the company Kawamura Hamono started. The Wasiki Series are made with AUS-8 stainless steel and they feature an octagonal Wa-handle made of Rosewood. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques.
Brand / Blacksmith Sakai Kikumori Series Wasiki Knife type Gyuto Blade Length / Total length mm 210 / 360 Grind 50 / 50 Finish Polished Steel type Stainless MV Forging method Monosteel HRC hardness 60 - 62 Handle type / Material / Ferrule Octagonal / Rosewood / Wooden Spine Thickness at heel / tip mm 1,6 / 0,3 Blade height at heel mm 46 Weight gr 136 Notes -
Sakai knives have been evolving for the last 600 years. Sakai Kikumori is considered as one of the most prestigious manufacturers collaborating with some of the legends in the area of Sakai like blacksmiths Yoshikazu Tanaka, Shiraki and top Japanese sharpener Morihiro. These kind of top co operations go back to 1925 when the company Kawamura Hamono started. The Wasiki Series are made with AUS-8 stainless steel and they feature an octagonal Wa-handle made of Rosewood. Meaning “Beef knife” in Japanese, the Gyuto is the most common and basic of all knives, the Japanese version of the classic western Chef’s knife. It is used as a multi-purpose knife, suitable for meat, fish, vegetables and more. Can be used with almost all different cutting techniques.
Brand / Blacksmith Sakai Kikumori Series Wasiki Knife type Gyuto Blade Length / Total length mm 240 / 380 Grind 50 / 50 Finish Polished Steel type Stainless MV Forging method Monosteel HRC hardness 60 - 62 Handle type / Material / Ferrule Octagonal / Rosewood / Wooden Spine Thickness at heel / tip mm 2,1 / 0,3 Blade height at heel mm 50 Weight gr 166 Notes -
Out of stockSakai knives have been evolving for the last 600 years. Sakai Kikumori is considered as one of the most prestigious manufacturers collaborating with some of the legends in the area of Sakai like blacksmiths Yoshikazu Tanaka, Shiraki and top Japanese sharpener Morihiro. These kind of top cooperations go back to 1925 when the company Kawamura Hamono started. The Wasiki Series are made with AUS-8 stainless steel and they feature an octagonal Wa-handle made of Rosewood. The Kiritsuke knife profile is an amazing combination of two profiles as it can perform both the tasks of a slicer (like Sujihiki) and all-rounder (like Gyuto). The most part of the belly is flat to be used with push cuts and with a slightly curved, “K tip” nose it is perfect for small slicing and precise cuts. Recommended mainly for push cut, slice and chopping.
Brand / Blacksmith Sakai Kikumori Series Wasiki Knife type Kiritsuke Blade Length / Total length mm 210 / 355 Grind 50 / 50 Finish Polished Steel type Stainless MV Forging method Monosteel HRC hardness 60 - 62 Handle type / Material / Ferrule Octagonal / Rosewood / Wooden Spine Thickness at heel / tip mm 2 / 0,4 Blade height at heel mm 46 Weight gr 143 Notes -
Out of stockSakai knives have been evolving for the last 600 years. Sakai Kikumori is considered as one of the most prestigious manufacturers collaborating with some of the legends in the area of Sakai like blacksmiths Yoshikazu Tanaka, Shiraki and top Japanese sharpener Morihiro. These kind of top cooperations go back to 1925 when the company Kawamura Hamono started. The Wasiki Series are made with AUS-8 stainless steel and they feature an octagonal Wa-handle made of Rosewood. One of the most commonly used knives in the kitchen. A small, general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes that also can be used in handheld cuts. The 150mm size can also play the role of a small Gyuto for small everyday cuts.
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Out of stockSakai knives have been evolving for the last 600 years. Sakai Kikumori is considered as one of the most prestigious manufacturers collaborating with some of the legends in the area of Sakai like blacksmiths Yoshikazu Tanaka, Shiraki and top Japanese sharpener Morihiro. These kind of top cooperations go back to 1925 when the company Kawamura Hamono started. The Wasiki Series are made with AUS-8 stainless steel and they feature an octagonal Wa-handle made of Rosewood. One of the most commonly used knives in the kitchen. A small, general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes that also can be used in handheld cuts. The 150mm size can also play the role of a small Gyuto for small everyday cuts. This special petty has a K-tip for even more precise and delicate cuts
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Sakai knives have been evolving for the last 600 years. Sakai Kikumori is considered as one of the most prestigious manufacturers collaborating with some of the legends in the area of Sakai like blacksmiths Yoshikazu Tanaka, Shiraki and top Japanese sharpener Morihiro. These kind of top cooperations go back to 1925 when the company Kawamura Hamono started. The Wasiki Series are made with AUS-8 stainless steel and they feature an octagonal Wa-handle made of Rosewood. Double bevel slicer for boneless meat and fish. The name translates to “muscle cutter”. It is usually long and thin with a low profile and the purpose of it is for cutting in one single slice in order to create minimum cellular damage which is preserving the original texture and flavor of the protein. Perfect for slicing and back draw cut motions.
Brand / Blacksmith Sakai Kikumori Series Wasiki Knife type Sujihiki Blade Length / Total length mm 270 / 420 Grind 50 / 50 Finish Polished Steel type Stainless MV Forging method Monosteel HRC hardness 60 - 62 Handle type / Material / Ferrule Octagonal / Rosewood / Wooden Spine Thickness at heel / tip mm 2,7 / 0,3 Blade height at heel mm 40 Weight gr 171 Notes
