The Blacksmith - Sakai Takayuki
Sakai Takayuki are without doubt one of the most prominent Japanese blacksmiths with over 600 years of history. Sakai Takayuki are based in Sakai, Osaka Prefucture and use technology alongside traditional methods in order to be able to produce exceptional quality knives on a large scale. As such, they are popular all over the world and present in many professional kitchens
The Range - Kasumitogi
The Kasumitogi range is a range of traditional Japanese knife types such as Deba and Yanagiba which are made using Shirogami 2 carbon steel and have a Kasumi, or simple polished finish.
The Steel - Shirogami (White) 2
Shirogami 2 is a Japanese carbon steel used for many Japanese knife styles such as Deba and Yanagiba and is also favoured by many master blacksmiths for it's incredible sharpness. Shirogami is able to achieve exceptional sharpness, is easy to keep sharp and retains sharpness about as well as any steel.
The Model - Deba
Deba is a traditional Japanese knife shape used for filleting fish and general fish butchery. The come in a variety of lengths to suit the size of the fish you are working with. They are single bevel knives and have a very thick profile for rigidity when at work on a fish.
IMPORTANT INFORMATION:
Please read our guidance pages below to help you make the right choice and make the most of the knives you choose or get in touch with us and we'll happily discuss and help you find the perfect knife for you.
How to choose a knife
Knife Types Explained
Steel Types Explained
Care Guidelines for all Knives
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