※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen cutlery) Classification: Wagyu sword Blade length: 210mm Steel material: Damascus (core material: SK8) Pattern: Octagonal pattern Katayama Uchihamono is located in Echizen City, Fukui Prefecture. In addition to kitchen knives, they also make knives, and some chefs from all over Japan say they can't do anything without the knives made by them.This is a famous Japanese beef knife that is only known to those in the know.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi round tip sword type (yanagiba) Blade length: 240mm Steel material: Yasugi steel white steel Pattern: Buffalo pattern White steel is pure carbon steel with as few impurities as possible, and can be sharpened by proper forging and heat treatment. It is a steel material that is widely used by professional chefs as it allows for the production of ideal knives that are easy to sharpen. In addition, this product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture. It has both sharpness and long-lasting sharpness, and has a blade that is easier to resharpen. The crest of the blade and jaw are finished to a mirror finish, giving it a beautiful appearance. Would you like to have a professional sharpness at home?

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi round tip sword type (yanagiba) Blade length: 270mm Steel material: Yasugi steel white steel Pattern: Buffalo pattern White steel is pure carbon steel with as few impurities as possible, and can be sharpened by proper forging and heat treatment. It is a steel material that is widely used by professional chefs as it allows for the production of ideal knives that are easy to sharpen. In addition, this product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture. It has both sharpness and long-lasting sharpness, and has a blade that is easier to resharpen. The crest of the blade and jaw are finished to a mirror finish, giving it a beautiful appearance. Would you like to have a professional sharpness at home?

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi round tip sword type (yanagiba) Blade length: 300mm Steel material: Yasugi steel white steel Pattern: Buffalo pattern White steel is pure carbon steel with as few impurities as possible, and can be sharpened by proper forging and heat treatment. It is a steel material that is widely used by professional chefs as it allows for the production of ideal knives that are easy to sharpen. In addition, this product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture. It has both sharpness and long-lasting sharpness, and has a blade that is easier to resharpen. The crest of the blade and jaw are finished to a mirror finish, giving it a beautiful appearance. Would you like to have a professional sharpness at home?

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi (Yanagiba) Blade length: 300mm Steel material: Yasugi Steel Blue Steel (Blue No. 1) Pattern: Octagonal ebony buffalo pattern The taste of sashimi changes greatly depending on how you cut it. If you repeatedly move the knife back and forth with a short knife or cut with a dull knife, the structure of the material will be crushed, the cross section will become rough, the flavor of the material will escape, and the soy sauce will soak in more than necessary. However, if you use a sharp knife to cut the food in one stroke from the point where the blade goes in until the end of the cut, the structure of the material will not be destroyed, the flavor of the material will be well preserved, and the impression you will have when you eat it will change completely. This knife is relatively large at 300mm. - Often cuts large fillets ・The knife I usually use is too small. This is a recommended item for those people. In addition, since this is Honkasumi sharpened, there is no need for resharpening etc. Easy to maintain, suitable for those who frequently sharpen This is a highly recommended piece.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi (Yanagiba) Blade length: 330mm Steel material: Yasugi Steel Blue Steel (Blue No. 1) Pattern: Octagonal ebony buffalo pattern The taste of sashimi changes greatly depending on how you cut it. If you repeatedly move the knife back and forth with a short knife or cut with a dull knife, the structure of the material will be crushed, the cross section will become rough, the flavor of the material will escape, and the soy sauce will soak in more than necessary. However, if you use a sharp knife to cut the food in one stroke from the point where the blade goes in until the end of the cut, the structure of the material will not be destroyed, the flavor of the material will be well preserved, and the impression you will have when you eat it will change completely. This knife is relatively large at 330mm. - Often cuts large fillets ・The knife I usually use is too small. This is a recommended item for those people. In addition, since this is Honkasumi sharpened, there is no need for resharpening etc. Easy to maintain, suitable for those who frequently sharpen This is a highly recommended piece.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi (Yanagiba) Blade length: 270mm Steel material: Yasugi Steel Blue Steel (Blue No. 1) Pattern: Octagonal ebony buffalo pattern The taste of sashimi changes greatly depending on how you cut it. If you repeatedly move the knife back and forth with a short knife or cut with a dull knife, the structure of the material will be crushed, the cross section will become rough, the flavor of the material will escape, and the soy sauce will soak in more than necessary. However, if you use a sharp knife to cut the food in one stroke from the point where the blade goes in until the end of the cut, the structure of the material will not be destroyed, the flavor of the material will be well preserved, and the impression you will have when you eat it will change completely. This knife is relatively large at 270mm. - Often cuts large fillets ・The knife I usually use is too small. This is a recommended item for those people. In addition, since this is Honkasumi sharpened, there is no need for resharpening etc. Easy to maintain, suitable for those who frequently sharpen This is a highly recommended piece.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi (Yanagiba) Blade length: 210mm Steel material: Yasugi steel white steel Pattern: Buffalo pattern White steel is pure carbon steel with as few impurities as possible, and through proper forging and heat treatment, it is possible to create ideal knives that are sharp and easy to sharpen, and are widely used by professional chefs. It is a steel material. In addition, this product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture, so it has both sharpness and long-lasting sharpness, and it has a blade that is easier to sharpen. The crest of the blade and jaw are finished to a mirror finish, giving it a beautiful appearance. Would you like to have a professional sharpness at home?

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi (Yanagiba) Blade length: 240mm Steel material: Yasugi steel white steel Pattern: Buffalo pattern White steel is pure carbon steel with as few impurities as possible, and through proper forging and heat treatment, it is possible to create ideal knives that are sharp and easy to sharpen, and are widely used by professional chefs. It is a steel material. In addition, this product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture, so it has both sharpness and long-lasting sharpness, and it has a blade that is easier to sharpen. The crest of the blade and jaw are finished to a mirror finish, giving it a beautiful appearance. Would you like to have a professional sharpness at home?

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Sashimi (Yanagiba) Blade length: 270mm Steel material: Yasugi steel white steel Pattern: Buffalo pattern White steel is pure carbon steel with as few impurities as possible, and through proper forging and heat treatment, it is possible to create ideal knives that are sharp and easy to sharpen, and are widely used by professional chefs. It is a steel material. In addition, this product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture, so it has both sharpness and long-lasting sharpness, and it has a blade that is easier to sharpen. The crest of the blade and jaw are finished to a mirror finish, giving it a beautiful appearance. Would you like to have a professional sharpness at home?

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Deba Blade length: 165mm Steel material: Yasugi steel white steel Pattern: Buffalo pattern White steel is pure carbon steel with as few impurities as possible, and it can be sharpened by proper forging and heat treatment. It is a steel material that is widely used by professional chefs as it allows for the production of ideal knives that are easy to sharpen. In addition, this product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture. It has both sharpness and long-lasting sharpness, and has a blade that is easier to resharpen. The crest of the blade and jaw are finished to a mirror finish, giving it a beautiful appearance. Would you like to have a professional sharpness at home?

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Deba Blade length: 150mm Steel material: Yasugi steel white steel Pattern: Buffalo pattern White steel is pure carbon steel with as few impurities as possible, and it can be sharpened by proper forging and heat treatment. It is a steel material that is widely used by professional chefs as it allows for the production of ideal knives that are easy to sharpen. In addition, this product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture. It has both sharpness and long-lasting sharpness, and has a blade that is easier to resharpen. The crest of the blade and jaw are finished to a mirror finish, giving it a beautiful appearance. Would you like to have a professional sharpness at home?

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen cutlery) Classification: Kodeba (horse mackerel cut) Blade length: 120mm Steel material: White steel (Yasugi steel white paper No. 2 manufactured by Hitachi) A black horse mackerel knife made with No. 2 white, which has a reputation for its sharpness. This is a useful tool for fishing, camping, etc. Aji-kiri, also known as koideba, is a knife used for cutting small fish such as horse mackerel. Due to its short blade length and light weight, it is a great tool for outdoor use. In addition, the edge side of the blade is blackened and has one more layer of coating than a regular knife, making this knife more resistant to rust than one layer of coating.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen cutlery) Classification: Kodeba (horse mackerel cut) Blade length: 90mm Steel material: White steel (Yasugi steel white paper No. 2 manufactured by Hitachi) A black horse mackerel knife made with No. 2 white, which has a reputation for its sharpness. This is a useful tool for fishing, camping, etc. Aji-kiri, also known as koideba, is a knife used for cutting small fish such as horse mackerel. Due to its short blade length and light weight, it is a great tool for outdoor use. In addition, the edge side of the blade is blackened and has one more layer of coating than a regular knife, making this knife more resistant to rust than one layer of coating.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Conger cutter Blade length: 270mm Steel material: Yasugi steel white steel Pattern: Buffalo pattern (round shape) When it comes to Japanese knives, Sakai comes to mind. This is a dish that has been infused with the skills of a professional chef to create that impression. The difference from Nakakasumi sharpening is that there is no small distortion in the entire blade, and the shinogi part is straight (easier to sharpen). The sharpness is also good. This knife is the best sharpened and forged using highly skilled techniques. In addition, the peaks and jaws are finished to a mirror finish, making the sharpening process pleasant while using it. Another point is that the ripples are clearly visible. The steel used is "White No. 3". The handle is chestnut-shaped and made of burr wood, and has a structure that makes it easy to catch your fingers and grip it. Also, after many years of use, the buffalo horn will begin to shape into the shape of a hand, making it fit even better in your hand.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Miki City, Hyogo Prefecture (Banshu Miki Uchihamono) Classification: Universal Blade length: 120mm Steel material: V gold Structure: three-layer structure This is a high-grade stainless steel cutlery developed by Takefu Special Steel, and is used not only for Echizen cutlery but also for a wide range of other uses. It is a rust-resistant stainless steel that contains a lot of chromium and is differentiated from V-gold 1.2.5.7.8.10, V-gold special, and Gold 2 based on the content of carbon and chromium. Among them, V Gold No. 10 is made using carefully selected high-purity raw material iron and the best steelmaking technology, and is strong, strong, and has excellent workability and forgeability. Moreover, there is no corrosivity caused by harmful impurities. In addition, excellent wear resistance properties are a major feature of the "V Gold" series. It also has cobalt added to it, which makes it easier to sharpen the blade.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen cutlery) Classification: Paring knife Blade length: 75mm Steel material: powder high speed steel Pattern: Octagonal laminated pattern (Because it is laminated, the density inside the pattern is high and the pattern has excellent water resistance.) This knife has a laminated structure and is made by craftsmen one by one by hand, making it difficult to reproduce the pattern on the edge of the knife, resulting in a one-of-a-kind pattern. The flat part of the blade has a hammered pattern, which creates a gap between the food and the blade, making it very easy to separate the food. In addition, the handle has a laminated structure, and by layering and compressing thinned wood, the density inside the handle is increased, making it a handle with excellent water resistance.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Unagizaki (Edo style) Blade length: 120mm Steel material: Yasugi steel white steel Pattern: buffalo pattern When handling eel, there are differences between the Kanto and Kansai regions. Kanto where open-back style is the mainstream, Kansai where open-back style is mainstream This knife is an Edo-style eel knife that is often used with an open back. White steel is pure carbon steel with as few impurities as possible, and can be sharpened by proper forging and heat treatment. It is a steel material that is widely used by professional chefs as it allows for the production of ideal knives that are easy to sharpen. In addition, this product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture. It has both sharpness and long-lasting sharpness, and it has a blade that is easier to resharpen.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Unagizaki (Edo style) Blade length: 150mm Steel material: Yasugi steel white steel Pattern: buffalo pattern When handling eel, there are differences between the Kanto and Kansai regions. Kanto where open-back style is the mainstream, Kansai where open-back style is mainstream This knife is an Edo-style eel knife that is often used with an open back. White steel is pure carbon steel with as few impurities as possible, and can be sharpened by proper forging and heat treatment. It is a steel material that is widely used by professional chefs as it allows for the production of ideal knives that are easy to sharpen. In addition, this product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture. It has both sharpness and long-lasting sharpness, and it has a blade that is easier to resharpen.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Unagizaki (Edo style) Blade length: 120mm Steel material: Yasugi steel white steel Pattern: buffalo pattern When handling eel, there are differences between the Kanto and Kansai regions. Kanto where open-back style is the mainstream, Kansai where open-back style is mainstream This knife is an Edo-style eel knife that is often used with an open back. White steel is pure carbon steel with as few impurities as possible, and can be sharpened by proper forging and heat treatment. It is a steel material that is widely used by professional chefs as it allows for the production of ideal knives that are easy to sharpen. In addition, this product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture. It has both sharpness and long-lasting sharpness, and it has a blade that is easier to resharpen.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen cutlery) Classification: Unagizaki (Nagoya type) Blade length: 95mm Steel material: Yasugi steel white steel Pattern: buffalo pattern In the Kanto region, the back-opening style is the mainstream, while in the Kansai region, the belly-opening style is the mainstream, but the Nagoya style allows for both. Compatible with both back-opening and belly-opening. The steel material used is ``White Steel''. As the handle continues to be used for many years, the buffalo horn will transform into the shape of a hand, giving it a wonderful texture. White steel is pure carbon steel with as few impurities as possible, and can be sharpened by proper forging and heat treatment. It is a steel material that is widely used by professional chefs as it allows for the production of ideal knives that are easy to sharpen. In addition, this product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture. It has both sharpness and long-lasting sharpness, and it has a blade that is easier to resharpen.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Echizen City, Fukui Prefecture (Echizen cutlery) Classification: Unagizaki (Kyoto type) Blade length: 85mm Steel material: Yasugi steel white steel Pattern: buffalo pattern In the Kansai region, the most common way to handle eels is to cut them open. Therefore, this Kyo-type has a thin blade. In addition, the peak side is made thicker by ``boiling'', which not only strengthens the blade. It can also be used as a hammer for perforating eel. White steel is pure carbon steel with as few impurities as possible, and can be sharpened by proper forging and heat treatment. It is a steel material that is widely used by professional chefs as it allows for the production of ideal knives that are easy to sharpen. In addition, this product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture. It has both sharpness and long-lasting sharpness, and it has a blade that is easier to resharpen.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Unagizaki (Edo style) Blade length: 165mm Steel material: Yasugi steel white steel Pattern: buffalo pattern When handling eel, there are differences between the Kanto and Kansai regions. Kanto where open-back style is the mainstream, Kansai where open-back style is mainstream This knife is an Edo-style eel knife that is often used with an open back. White steel is pure carbon steel with as few impurities as possible, and can be sharpened by proper forging and heat treatment. It is a steel material that is widely used by professional chefs as it allows for the production of ideal knives that are easy to sharpen. In addition, this product is professionally sharpened by hand by a traditional craftsman in Sakai City, Osaka Prefecture. It has both sharpness and long-lasting sharpness, and it has a blade that is easier to resharpen.

※You can still order items that are out of stock. We will arrange it for you, so please feel free to request it via DM or other means. Cutlery description Production area: Sakai City, Osaka Prefecture (Sakai cutlery) Classification: Unagizaki (Osaka type) Blade length: 60mm (cutting edge) Total length: 200mm Steel material: SK material (Japanese steel) This is an Osaka-style eel cutting knife that matches the way eel is handled in the Kansai region. This knife is used to open the eel, and it is a necessary item for handling eel in a different way than in the Kanto region. By taking advantage of its unique shape and material, you can smoothly cut and tear eel. The blade has a total length of 200mm and can cut long eel neatly. In addition, since it uses SK material, it has excellent sharpness and can be used for a long time. This is an essential item to enjoy delicious eel, so please have it on hand. *After use, please wash with water and dry. If the blade is scratched, do not repair it and stop using it immediately.