opening special product ( SAKAI deba & Yanagi hocho set )
opening special product
Two sets of the high-quality " SAKAI kitchen knife "
$200 discount
Use " kokutan " ( ebony ) handle |
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DNA of samurai - SAKAI hocho ( kitchen knife )
Sakai is the excellent production center of the Japanese kitchen knife. In the first place the kitchen knife repeated the development in the foothold in Sakai-shi, and the product got high evaluation. This does not change now, and many of kitchen knives are still made in Sakai.
In the times of the samurai, Sakai was famous as a production center of the Japanese sword which was the blade which was the sharpest in the world.
90% of professional cook uses a kitchen knife of Sakai in Japan.
The kitchen knife of Sakai inheriting technology and the tradition of the Japanese sword of the samurai is a required item of a Japanese professional cook.
The famous cooks use rate is almost 100%.So, Sakai's knife is proof of professional cooks. At the same time, it is the admiration of the cooking lover.
What is Kokutan handle ( ebony handle ) ?
The Kokutan ( ebony ) is the highest quality tree among Karaki produced in tropical subtropics. The good point of the Kokutan ( ebony ) is tough hardness, semipermanent durability, delicacy of the cortexes. Therefore it is used for high-quality furniture materials and advanced house materials, a sculpture. However, there is a thing having difficulty with acquisition depending on a kind now.
The greatest advantage of the ebony is coolness of the appearances.
Therefore the cook with much showing cooking in public and kitchen knife lover possesses "Kokutan" more than one. By the cooking program of the television, there are many cases to cook with a kitchen knife of the "Kokutan" handle in JAPAN.
Kokutan handle ( Ebony handle )is a valuable and exclusive.
The price of the ebony handle is about the same as a high-quality kitchen knife.
Performance of the kitchen knife
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The knife is the best of stainless steel, " yasugi-hagane-ginshi-3" to use.The kitchen knife which cuts well without being rusted.Because this is a handicraft of the craftsmen, the mass production is not possible.
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Price: 
$720
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SAKAI deba & Yanagi hocho setSAKAI deba hocho ( Pointed carving knife ) Kind: Deba hocho ( Pointed carving knife ) Use: Fish , Chicken , Meat Length of a blade: 120mm Material: Yasugi-hagane-ginshi-3 (The best stainless steel) Handle: Kokutan handle ( ebony handle ) SAKAI Yanagi hocho ( Sashimi & Sushi knife ) Kind: Yanagi hocho ( Sashimi & Sushi knife ) Use: Sashimi , fish , seafoods Length of a blade: 250mm Material: Yasugi-hagane-ginshi-3 (The best stainless steel) Handle: Kokutan handle ( ebony handle ) |
Opening special product ( SAKAI deba & Yanagi hocho set )
Two sets of the high-quality " SAKAI kitchen knife "
$200 discount
Use " kokutan " ( ebony ) handle |
|
Deba hocho (pointed carving knife) are Japanese style kitchen carvers used to cut fish, but also chicken and meat. There are different sizes up to a length of 30 cm (12 inches). The deba hocho first appeared during the Edo period in Sakai.
Yanagi ba (willow blade), and fugu hiki (pufferfish-puller) are long thin knives used in the Japanese kitchen, belonging to the group of Sashimi hocho (Sashimi [raw fish] hocho [knife]) to prepare sashimi, sliced raw fish and seafood.
Similar to the nakiri bocho, the style differs slightly between Tokyo and Osaka. In Osaka, the yanagi ba has a pointed end, whereas in Tokyo the tako hiki has a rectangular end. The tako hiki is usually used to prepare octopus. A fugu hiki is similar to the yanagi ba, except that the blade is thinner and more flexible. As the name indicates, the fugu hiki is traditionally used to slice very thin fugu sashimi.
The length of the knife is suitable to fillet medium sized fish. For very large fish such as tuna longer specialized knives exist, for example the almost two-meter long oroshi hocho, or the slightly shorter hancho hocho.