Importer of Japanese artisanal fine foods and ingredients
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Our range of knives are traditional Japanese knives that are hand-crafted and sharpened by the master sharpener Shunichi Tahara.
Sakai knives are high quality knives of an incredible sharpness resulting from ancestral know-how and traditional hand-made production techniques. The design of metal tools began during the 5th century, at the age of kofun (tombs), thanks to the knowledge of craftsmen from Korea. Later in the years, as the weapons industry developed due to the various civil wars happening at the time, Sakai’s craftsmen became more and more renowned, especially in katana designing. At the beginning of the Edo era, following the long-lasting peace, katana’ makers renewed themselves through various crafted products such as kitchen knives.
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The material used to make the blades is a blend of iron and steel. Therefore, to keep the blades in a good condition and more especially avoid rust, a specific maintenance is required. Blades have to be thoroughly dried after each use and eventually oiled with knife lubricant. They also have to be correctly sharpened with a whetstone (not with a sharpener steel), available for purchase on our website or at a sharpener skilled to handle japanese knives.
The Gyuto is the Japanese version of our "Chef's knife". Gyuto means "beef knife" in Japanese. Originally, it was used for cutting meat but he became an essential tool for every...
The petty knife is similar to the European paring knife. It is a utilitarian knife whose size and shape can change. Its medium size and its blade, a little bide wide and...
The petty knife is similar to the European paring knife. It is a utilitarian knife whose size and shape can change. Its medium size and its blade, a little bide wide and...
The Kiritsuke is a traditional multi-use knife. The blade shape is a mix of the yanagiba blade (for sashimi) and the usuba one (for vegetables). It's longer than an usuba blade...
Santoku means "3 properties" in Japanese. The santoku knife is called this way because it is really versatile and is used to cut but also chisel and slice meat, fishes and...
The Gyuto is the Japanese version of our "Chef's knife". Gyuto means "beef knife" in Japanese. Originally, it was used for cutting meat but he became an essential tool for every...
The Gyuto is the Japanese version of our "Chef's knife". Gyuto means "beef knife" in Japanese. Originally, it was used for cutting meat but he became an essential tool for every...
Yanagiba is the perfect knife for sashimi. It is made for cutting fish. Thanks to its long blade, you can cut in only one movement without zigzagging. The cut is clear and...
Yanagiba is the perfect knife for sashimi. It is made for cutting fish. Thanks to its long blade, you can cut in only one movement without zigzagging. The cut is clear and...
Yanagiba is the perfect knife for sashimi. It is made for cutting fish. Thanks to its long blade, you can cut in only one movement without zigzagging. The cut is clear and...
Deba is a knife made for cutting fish filets. It is a stable and heavy knife, with a large and strong blade, perfect to cut also fishbones, fish heads and tails. The deba knife...
The Kiritsuke is a traditional multi-use knife. The blade shape is a mix of the yanagiba blade (for sashimi) and the usuba one (for vegetables). It's longer than an usuba blade...
The Nakiri knife has a square blade, traditionally used for cutting vegetables. Its wide blade is useful to gather the sliced food and add them to your preparation. The nakiri...
Santoku means "3 properties" in Japanese. The santoku knife is called this way because it is really versatile and is used to cut but also chisel and slice meat, fishes and...
The Gyuto is the Japanese version of our "Chef's knife". Gyuto means "beef knife" in Japanese. Originally, it was used for cutting meat but he became an essential tool for every...
Yanagiba is the perfect knife for sashimi. It is made for cutting fish. Thanks to its long blade, you can cut in only one movement without zigzagging. The cut is clear and...
The Nakiri knife has a square blade, traditionally used for cutting vegetables. Its wide blade is useful to gather the sliced food and add them to your preparation. It is very...
The Gyuto is the Japanese version of our "Chef's knife". Gyuto means "beef knife" in Japanese. Originally, it was used for cutting meat but he became an essential tool for every...
