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 ensures that he has acquired fantastic expertise over the 50+ years he has been sharpening knives. When we refer to sharpening in this context, it is not just the finishing sharpen, 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, as 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 | 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: 240mm. 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 bones, cartilage, and 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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