MITSUMOTO SAKARI | 10″ Japanese Sashimi Knife, Fraxinus Mandshurica Handle

Description

MITSUMOTO SAKARI – A brand that focuses only on making a good chef’s knife

MITSUMOTO SAKARI is committed to maintaining the ancient tradition of hand forging and continues to handcraft each knife. Each professional chef’s knife takes a minimum of 90 days to hand forge to completion.

Each exquisite piece of kitchen knife is carefully crafted by knifemakers. While retaining traditional hand-forging techniques, they combine thoroughly modern, high-quality materials and state-of-the-art technology to provide professional chefs and home cooks with quality kitchen knives.

Traditional Craftsmanship with Modern Precision: MITSUMOTO SAKARI 10 inch Japanese Sashimi Knife

The Japanese 10 inch Sushi Knife weighs 166 grams, has a 9 inch blade length and a 4 mm thick back, and combines a tungsten steel blade with a straight-grained brittle wood handle. The tungsten steel blade is sharp and long-lasting to handle a variety of cutting tasks with ease, while the straight-grained brittle wood handle provides a comfortable grip to ensure that you remain at ease during extended use.

Inspired by traditional Japanese craftsmanship, this classic Japanese knife is crafted for cutting fish and sushi. Its slender body and razor-sharp blade combine well with the classic style of the Yanagiba, allowing you to cut through sushi rolls, sashimi-grade fish, and delicate vegetables with ease. Whether you’re working with soft seafood or delicate ingredients, this knife will handle it with ease, keeping your ingredients in optimal condition.

The handle, made of light brown wood, showcases the simplicity and elegance of traditional Japanese design and complements the sharp blade. More than just a practical kitchen tool, this knife is a work of art that adds a touch of oriental beauty to your kitchen. Whether you’re preparing a hearty seafood dinner, a simple sushi dish, or experimenting with more complex Japanese cuisine, this sashimi knife will allow you to do it all with precision and elegance in every cut.

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  Traditional Manufacturing Process

  Japanese kitchen sashimi knives are hand-forged and wrapped with a technology that makes the whole concave shape around the blade on the back. The purpose is to reduce the contact surface between food and the Japanese cooking knife surface, reducing food sticking to the blade and allowing for sharper cuts. It makes the cut of fish such as tuna and salmon more neat and the cutting surface smooth. Keeps the fish fresh.

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  Professional Fish Knife Blade

  The tungsten alloy blade has strong sharpness, strength and hardness. Using a kitchen fish knife is able to cut the fish in one slice, cutting off the food with a smooth surface. Silvery gray glossy finish enhances the whole Japanese cooking knife. Please do not cut, hit or shred frozen products or bones.

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  Rare Wood Handle

  The handle of the chef’s knife is made of straight-grained fraxinus mandshurica, which is rare in East Asian countries. It has a clear straight grain wood texture. The joint between the knife body and the handle is hardened several times, making the kitchen meat knife less likely to break down the middle.