Sakaikitsuki (堺牙月) symbolizes hardness and purity—sharp as fangs, bright as the moon. The brand brings together master craftsmen from Sakai, Seki, Fukui, and Fukuoka, combining time-honored forging techniques with refined aesthetics to produce kitchen knives that shine with both form and function.
Steel Introduction:
VG10 Honyaki: A premium stainless steel containing ≈1% carbon and a hardness of HRC 60+. Honyaki refers to single-steel construction (no cladding), making the knife tougher to forge but more durable and sharper in performance. VG10 is well-known for its excellent corrosion resistance and edge retention.
Knife Type Introduction:
Gyuto is a versatile Japanese chef’s knife designed for slicing large cuts of meat. The Kiritsuke variant features a pointed tip for precision and cleaner lines. Ideal for both meat and fish preparation, it’s a go-to blade for professionals and serious home cooks alike.