※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) Category: Gyuto Blade length: 300mm Steel: Swedish stainless steel (AEBL steel made by Woodyholm, Sweden) Handle: Laminated plywood (with antibacterial agent) with specially processed ferrule (SUS304) (The ferrule prevents dirt from accumulating at the boundary between the blade and the handle, which is prone to dirt accumulation, and allows for hygienic use) Made of world-famous Swedish stainless steel cutlery steel, the heat treatment (quenching and tempering) is set to a Rockwell hardness of 58 to 59 HRC, which is a good balance of hardness and toughness. By finishing with a slightly lower hardness, maintenance such as resharpening can be easily performed. The blade is carefully sharpened one by one by skilled craftsmen, so you can enjoy a wonderful sharpness. The handle material is made of laminated plywood with antibacterial agent. It is very hygienic and the weight balance is also taken into consideration, so you won't get tired even if you use it for a long time.

※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) Category: Gyuto Blade length: 270mm Steel: Swedish stainless steel (AEBL steel made by Woodyholm, Sweden) Handle: Laminated plywood (with antibacterial agent) with specially processed ferrule (SUS304) (The ferrule prevents dirt from accumulating at the boundary between the blade and the handle, which is prone to dirt accumulation, and allows for hygienic use) Made of world-famous Swedish stainless steel cutlery steel, the heat treatment (quenching and tempering) is set to a Rockwell hardness of 58 to 59 HRC, which is a good balance of hardness and toughness. By finishing with a slightly lower hardness, maintenance such as resharpening can be easily performed. The blade is carefully sharpened one by one by skilled craftsmen, so you can enjoy a wonderful sharpness. The handle material is made of laminated plywood with antibacterial agent. It is very hygienic and the weight balance is also taken into consideration, so you won't get tired even if you use it for a long time.

※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) Category: Gyuto Blade length: 240mm Steel: Swedish stainless steel (AEBL steel made by Woodyholm, Sweden) Handle: Laminated plywood (with antibacterial agent) with specially processed ferrule (SUS304) (The ferrule prevents dirt from accumulating at the boundary between the blade and the handle, which is prone to dirt accumulation, and allows for hygienic use) Made of world-famous Swedish stainless steel cutlery steel, the heat treatment (quenching and tempering) is set to a Rockwell hardness of 58 to 59 HRC, which is a good balance of hardness and toughness. By finishing with a slightly lower hardness, maintenance such as resharpening can be easily performed. The blade is carefully sharpened one by one by skilled craftsmen, so you can enjoy a wonderful sharpness. The handle material is made of laminated plywood with antibacterial agent. It is very hygienic and the weight balance is also taken into consideration, so you won't get tired even if you use it for a long time.

※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) Category: Gyuto Blade length: 210mm Steel: Swedish stainless steel (AEBL steel made by Woodyholm, Sweden) Handle: Laminated plywood (with antibacterial agent) with specially processed ferrule (SUS304) (The ferrule prevents dirt from accumulating at the boundary between the blade and the handle, which is prone to dirt accumulation, and allows for hygienic use) Made of world-famous Swedish stainless steel cutlery steel, the heat treatment (quenching and tempering) is set to a Rockwell hardness of 58 to 59 HRC, which is a good balance of hardness and toughness. By finishing with a slightly lower hardness, maintenance such as resharpening can be easily performed. The blade is carefully sharpened one by one by skilled craftsmen, so you can enjoy a wonderful sharpness. The handle material is made of laminated plywood with antibacterial agent. It is very hygienic and the weight balance is also taken into consideration, so you won't get tired even if you use it for a long time.

※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) Category: Gyuto Blade length: 180mm Steel: Swedish stainless steel (AEBL steel made by Woodyholm, Sweden) Handle: Laminated plywood (with antibacterial agent) with specially processed ferrule (SUS304) (The ferrule prevents dirt from accumulating at the boundary between the blade and the handle, which is prone to dirt accumulation, and allows for hygienic use) Made of world-famous Swedish stainless steel cutlery steel, the heat treatment (quenching and tempering) is set to a Rockwell hardness of 58 to 59 HRC, which is a good balance of hardness and toughness. By finishing with a slightly lower hardness, maintenance such as resharpening can be easily performed. The blade is carefully sharpened one by one by skilled craftsmen, so you can enjoy a wonderful sharpness. The handle material is made of laminated plywood with antibacterial agent. It is very hygienic and the weight balance is also taken into consideration, so you won't get tired even if you use it for a long time.

※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: Seki City, Gifu Prefecture (Seki knives) Classification: Gyuto Blade length: 240mm Steel material: Swedish steel Pattern: Black plywood common base (The attachment of the cap prevents dirt from accumulating at the boundary between the blade and handle, where dirt tends to accumulate, making it more hygienic to use.) What is Swedish Steel? It is a general term for steel produced in Sweden, and there are more than 1000 types of steel, including intermediate and high-grade steel manufacturers, including carbon steel and special steel. The steel used here is made from high-quality iron ore, and has a high carbon (C) content and very little impurities such as phosphorus (P) and sulfur (S), making it sharp and easy to sharpen. It has a good reputation.

※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: Seki City, Gifu Prefecture (Seki knives) Classification: Gyuto Blade length: 300mm Steel material: Swedish steel Pattern: Black plywood common base (The attachment of the cap prevents dirt from accumulating at the boundary between the blade and handle, where dirt tends to accumulate, making it more hygienic to use.) What is Swedish Steel? It is a general term for steel produced in Sweden, and there are more than 1000 types of steel, including intermediate and high-grade steel manufacturers, including carbon steel and special steel. The steel used here is made from high-quality iron ore, and has a high carbon (C) content and very little impurities such as phosphorus (P) and sulfur (S), making it sharp and easy to sharpen. It has a good reputation.

※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: Seki City, Gifu Prefecture (Seki Knives) Classification: Gyuto Blade length: 210mm Steel material: Swedish steel Pattern: Black plywood common base (The attachment of the cap prevents dirt from accumulating at the boundary between the blade and handle, where dirt tends to accumulate, making it more hygienic to use.) What is Swedish Steel? It is a general term for steel produced in Sweden, and there are more than 1000 types of steel, including intermediate and high-grade steel manufacturers, including carbon steel and special steel. The steel used here is made from high-quality iron ore, and has a high carbon (C) content and very little impurities such as phosphorus (P) and sulfur (S), making it sharp and easy to sharpen. It has a good reputation.

※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: Seki City, Gifu Prefecture (Seki knives) Classification: Gyuto Blade length: 270mm Steel material: Swedish steel Pattern: Black plywood common base (The attachment of the cap prevents dirt from accumulating at the boundary between the blade and handle, where dirt tends to accumulate, making it more hygienic to use.) What is Swedish Steel? It is a general term for steel produced in Sweden, and there are more than 1000 types of steel, including intermediate and high-grade steel manufacturers, including carbon steel and special steel. The steel used here is made from high-quality iron ore, and has a high carbon (C) content and very little impurities such as phosphorus (P) and sulfur (S), making it sharp and easy to sharpen. It has a good reputation.

※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: Seki City, Gifu Prefecture (Seki knives) Classification: Gyuto Blade length: 270mm Steel material: Vanadium/molybdenum steel Pattern: Black plywood joint base (The attachment of the cap prevents dirt from accumulating at the boundary between the blade and handle, where dirt tends to accumulate, making it more hygienic to use.) Molybdenum-vanadium steel contains both molybdenum and vanadium. Containing molybdenum (Mo) and vanadium (V) improves wear resistance (resistance to sharpness) and corrosion resistance (resistance to rust). It is a steel material that is popular for its easy maintenance and is appreciated by many people, from cooks to household users. Many stainless steel knives use molybdenum or vanadium. Although it is resistant to rust, it is not completely rust-free. We recommend that you thoroughly remove moisture and dry it before storing it. The characteristic of rust on molybdenum steel is that it rusts in scattered pinholes that look like holes made with a needle, so please be careful when handling it.

※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.

※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: Noodle knife Blade length: 300mm Steel material: DP gold steel Soba dough is made by stretching it thinly and folding it into many layers. This knife was made to shape it into noodles. The blade extends to the bottom of the handle so that it can cut from one end of the fabric to the other in one go. In addition, this knife is deliberately made to feel heavy, so it can make continuous cuts using its weight. The flat part of the blade (the flat part of the blade) has a hammered pattern, making it a knife that is both delicate and rugged. This product has a blade length of 300mm, which is suitable for cutting fabrics weighing about 1kg. There is no blade at the top of the blade, and it is designed to scoop up the noodles after it has been cut.The central steel material is DP Gold, which is a steel material that is both hard and rust-resistant. By sandwiching regular stainless steel on both sides, this knife is also easy to sharpen. The handle uses a laminated black wood handle, which not only looks elegant but is also water resistant.

※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: Noodle knife Blade length: 330mm Steel material: White steel Soba dough is made by stretching it thinly and folding it into many layers. This knife was made to shape it into noodles. The blade extends to the bottom of the handle so that it can cut from one end of the fabric to the other in one go. In addition, this knife is deliberately made to feel heavy, so it can make continuous cuts using its weight. The flat part of the blade (the flat part of the blade) has a hammered pattern, making it a knife that is both delicate and rugged. This product has a blade length of 330 mm and is suitable for cutting fabrics weighing approximately 1.5 to 2 kg. It has a blade length. There is no blade at the top of the blade, and it is designed to scoop up the noodles after it has been cut. The core steel is ``Yasugi Steel'' made by Hitachi Metals, Ltd., and among them ``Shiraji Steel'', which has a reputation for sharpness. This knife is made with soft iron on the surface and is easy to sharpen.