Description & specifications
Sakai Kanechika comes from Sakai in Japan, and is ground by Fuji Hamono, who are good friends of the shop.
Mr. Fujii does not forge himself; he only grinds. This carefully considered division of labor ensures that he has acquired fantastic expertise through the 50+ years he has been grinding knives. When we write "grinding" in this case, it is not merely the final sharpening, 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 sharpeners.
Box not included.
| Brand/Series | Sakai Kanechika |
| Type | Sujihiki |
|
|
Shirogami 1 & Stainless Cladding |
|
|
50/50 |
|
|
Walnut and Buffalo Horn |
|
|
NO |
|
|
63-64 |
|
Specs (May vary slightly as the knife is handmade) |
Length: 270mm. Height: mm. Weight: g. Width at handle: mm. |
The knife must never be washed in a dishwasher, and must not cut hard items such as bones, cartilage, frozen items, or 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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