• Handcrafted in Sakai, Japan for Sakai Takayuki • 173mm / 6.81" cutting edge length • Kigami carbon steel core, prized for its sharpness and toughness • Reactive iron cladding develops a protective patina over time • Traditional D-shaped magnolia wood handle with resin ferrule • For precise vegetable cutting and preparation • Perfect for home cooks and professional chefs looking to invest in their first quality usuba without breaking the bank • Designed for right-handed users
Hitachi's Kigami is a high-carbon Japanese tool steel, similar in composition to their Shirogami (White) steel. It excels at taking very fine edges, performs well with high-polished acute edges at high hardness, and is widely used in mid-range kitchen knives for reliable performance.
··•·· Brand: Sakai Takayuki Producing Area: Sakai, Japan Knife type:usuba Core steel: Kigami Steel type: carbon steel Cladding: iron clad
Overall length: 322mm Blade length (heel to tip): 173mm / 6.81" Blade height at the heel: 44mm Spine thickness: • at the handle: 4.3mm • at the heel: 4.2mm • midway: 3.6mm • 1cm from the tip: 3.2mm Weight: 217g Edge/bevel: single bevel Handle: d-shaped magnolia with resin ferrule Hand orientation: right-handed Saya/ sheath: Not included
⎯ Note: a. For the care and maintenance of Japanese knives, such as this 180mm Sakai Takayuki shirogami#3 usuba knife, please refer to our care guide below. b. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives. c. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs. ··•··
Shipping & Returns
• Worldwide shipping from Tokyo via EMS/DHL • Ships within 24-48 hours • Online tracking included • 30-day returns on unused items Details
Care Guide
• Use whetstones for sharpening • Use wooden or rubber cutting boards • Keep clean and dry to prevent rust • Avoid cutting bones or frozen foods • Hand wash only - no dishwasher View Care Guide
