Also known as a yam cutter, it is a knife for cutting delicate ingredients such as yams, as the name suggests.

It has a wide, thin-backed double-edged blade, and the tip is a rhombic triangle.

It demonstrates delicate sharpness for peeling the skin of fragile ingredients, turning them thinly, and for decorative work.

In addition to yams, sweet potatoes, and taro, it can also be used for daikon radish, burdock root, turnips, shredded ginger, shredded wasabi, and more.

As it is a double-edged knife, it is easy to handle, and ingredients can be prepared as desired without losing their shape, leading to a higher degree of perfection and beautiful, delicious dishes.

It also leads to a reduction in cooking time as the work can be done smoothly.
Since it is a knife for fine work, a size that fits comfortably in the hand without being too large is recommended.
This time, we have prepared a knife with a blade length of 6 sun (180mm), which is the standard length for a mukimono knife.

The octagonal handle is easy to grip and fits comfortably in the hand, supporting long cooking sessions.


"Size (Blade length)" 6 sun (180mm) / "Molybdenum steel white octagonal handle" / "Sakai Tadakuni"

"Official endorsement from the Edo Shogunate - Sakai Knives"
Sakai knives, produced in "Osaka/Sakai," are now popular worldwide.

The origin of Sakai knives dates back to the late 16th century with the introduction of tobacco.

Tobacco knives for cutting tobacco leaves began to be made in Sakai, and due to their high quality, the Edo Shogunate designated Sakai-uchi-hamono (Sakai forged knives) as "Sakai Kiwami" (Sakai Excellence) and made them a monopoly.

Craftsmen further refined their skills, and the sharpness and reputation of Sakai knives spread throughout the country.

Sakai-uchi-hamono was designated as a "Traditional Craft" in 1982,
and its superior forging technology continues to be refined today, unmatched by other production areas.


"Yam Cutter Knife"
A mukimono knife that is slimmer and finished much thinner than an usuba (thin-bladed) knife,
it is used for cutting delicate ingredients such as yams.

The tip is a rhombic triangle with a diagonally cut edge.

It is a double-edged knife, making it easy to handle and usable by left-handed individuals as well.


"Professional Grade - Dedicated Japanese Knives"
A hon-yaki knife with a thin blade thickness and superior sharpness, capable of the thin slicing demanded by professional chefs.
It allows for clean cutting of fragile ingredients all the way through, thus reducing food waste.
The handle is an octagonal grip that is luxurious and easy to hold.


"Uses"
This knife is necessary for preparing delicate ingredients such as yams, and for fine work such as "roppo-muki" (six-sided peeling) and "zaiku-bocho" (decorative knives).
It can be used for yams, sweet potatoes, and taro, as well as for daikon radish, burdock root, turnips, shredded ginger, shredded wasabi, and other preparations.


"Easy Maintenance - Excellent Sharpness"
Made of "molybdenum steel," a stainless steel also used in medical scalpels, it is resistant to rust and maintains its sharpness.
Its ease of maintenance is also a reason for its popularity.
If you wipe off moisture thoroughly and store it, daily maintenance is not required.
・"Professional Grade - Dedicated Japanese Knives" A hon-yaki knife with a thin blade thickness and superior sharpness, capable of the thin slicing demanded by professional chefs.
It allows for clean cutting of fragile ingredients all the way through, thus reducing food waste.
The handle is an octagonal grip that is luxurious and easy to hold.

・"Easy Maintenance - Excellent Sharpness" Made of "molybdenum steel," a stainless steel also used in medical scalpels, it is resistant to rust and maintains its sharpness.
Its ease of maintenance is also a reason for its popularity.
If you wipe off moisture thoroughly and store it, daily maintenance is not required.
・"Yam Cutter Knife" A mukimono knife that is slimmer and finished much thinner than an usuba (thin-bladed) knife, used for cutting delicate ingredients such as yams.
The tip is a rhombic triangle with a diagonally cut edge.
It is a double-edged knife, making it easy to handle and usable by left-handed individuals as well.

・"Uses" This knife is necessary for preparing delicate ingredients such as yams, and for fine work such as "roppo-muki" (six-sided peeling) and "zaiku-bocho" (decorative knives).
It can be used for yams, sweet potatoes, and taro, as well as for daikon radish, burdock root, turnips, shredded ginger, shredded wasabi, and other preparations.

・"Size (Blade length)" 6 sun (180mm) "Spine thickness" 1.3-1.5mm "Molybdenum steel white octagonal handle" "Sakai Tadakuni"
2025/01/08 18:28:58#797e843dd2c96ca2a6528db34600c047594fce4a