⭕☽ Sakaikitsuki: A poetic name symbolizing sharpness like fangs and purity like the moon. Sakaikitsuki collaborates with skilled craftsmen from Sakai, Seki, Echizen, and Fukuoka to produce knives that embody the soul of traditional Japanese forging—each piece a perfect harmony of function and artistry.
Steel Introduction:
⭕ZA-18 Steel: A next-generation stainless steel developed by Aichi Steel, ZA-18 contains high chromium and cobalt for increased hardness (HRC 60+), exceptional edge retention, and superb corrosion resistance. It’s one of the most trusted high-performance steels in modern kitchen cutlery.
Knife Model Introduction:
⭕Sujihiki: A long, narrow slicing knife ideal for trimming meat, removing sinew, and slicing large fish fillets or sashimi. A versatile alternative to both Gyuto and Yanagiba, perfect for clean, precise cuts.