We are happy to introduce the new Sanpo series from Sakai Takayuki in Osaka, Japan. It’s named after the location of our smith and means “three treasures“, an originally Buddhist name. For us, the three treasures are steel, fire, and water, key ingredients for 600 years of Sakai knives. With this new line we keep the fire burning and pass on the essence of Sakai Takayuki DNA to the next generation.
Hitachi White 2 steel 210mm Gyuto with mild steel cladding, completely forged and ground in house at Sakai Takayuki by a young generation of craftsmen.
Octagonal Wenge handle.
Weight 200grams
Height at heel 49mm
Thickness at heel 3mm
Total length 355mm
Blade length 215mm
Edge length 200mm
White 2 steel with mild steel cladding
61 to 62 HRC
The best sharpening tools for Japanese knives are leather strops and fine whetstones.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.
