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.

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.

Brand / Blacksmith: Hokiyama
Series: Shiraume
Knife type: Usuba
Blade Length / Total length (mm): 155 / 310
Grind: Single Bevel
Finish: Polished
Steel type: AUS-8
Forging method: San Mai
HRC hardness: 60
Handle type / Material / Ferrule: D-Shaped / Rosewood / Plastic
Spine Thickness at heel / tip (mm): 3,1
Blade height at heel (mm): 40
Weight (gr): 160