Sakai Takayuki Kasumitogi White Steel Kamagata Usuba Knife

Sakai Takayuki knives carry 600 years of craftsmanship from Sakai, Osaka Prefecture. Each blade upholds traditional Japanese knife-making excellence.

White Steel No.1 (Shirogami) features 62-64 HRC hardness. Pure carbon steel offers superior sharpness and edge retention. Ideal for single bevel knives. Requires regular drying and oiling. Minimal alloying elements enable pure cutting feel. Popular among professional chefs.

Specifications
Knife Type: Kamagata Usuba 
Steel Type: White Steel (High Carbon Steel)
Blade Type: Single-edged Blade (Right-handed)
Blade Length: 150mm, 165mm,180mm, 195mm, 210mm, 225mm, 240mm

Use & Care

• Do not cut, hit, or chop frozen products or bones, as this may chip or break the blade.
• Hand wash with warm water and towel dry. Do not use dishwasher.
• Use a sharpening stone to maintain the blade's sharpness.