“KIWAMI” is a single-edged Western-style kitchen knife series in the Tokujyo Supreme by Sakai Takayuki. The Tokujyo is made to put soft kitchen knife iron on Yasuki’s traditional Nihonko or Hagane — Shiroko / White Paper No.2 Steel — which has been widely used for a very long time in Japan. The material makes extreme sharpness, very good edge holding and high working hardness.
The sharpness of KIWANMI is outstanding because the brade is thinner than a conventional single-edged knife, of course thinner as well as a double-edged Western knives. We highly recommend it to chefs who want more sharpness.
Another added value of this product is that it is historically based on the Sakai single-edged blade. By utilizing this traditional technology and making the blade thinner, the item minimizes the weakness of the single-edged blade.
The blade is particularly suitable for the gentle preparation of foods though you need to treat the blade to prevent from rust.
The U shaped handle is made of magnolia with water buffalo bolsters, easy to grip and are comfortable in the hand, even through long hours of use.
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All the Hocho-Knife staff
“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!