Yasuki kitchen knife Kitchenware KNIVES

Yasuki kitchen knife

¥27,500

✔ Made in Japan: Crafted in Sakai by skilled artisans.
✔ Sharp Precision: Yasuki white steel double bevel blade.
✔ Versatile Use: Ideal for meat, fish, and vegetables.

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Artisan Forged Series | Sakai Genkichi Handcrafted Yasuki White Steel Double-Bevel Santoku Knife

Experience the flawless culinary performance of traditional Japanese blacksmithing. Forged in the historic knife-making capital of Sakai, Osaka, by the master artisans of Sakai Genkichi, this premium Santoku Knife brings professional-tier utility to the home kitchen. Meaning "three virtues," the Santoku shape is globally revered for its master-tier versatility when slicing proteins, dicing crisp vegetables, or prepping delicate seafood. Hand-hammered using elite high-carbon Yasuki White Steel (Shirogami) with a double-bevel (ryoba) grind, this blade delivers a perfectly symmetrical cutting edge that yields smooth, clean paths through food without pulling. Balanced with an ergonomic traditional hilt, this 18cm culinary centerpiece turns daily meal prep into an exercise in pure precision.

Knife Typology Santoku (三徳包丁 — Multi-Purpose Japanese Kitchen Knife)
Core Steel Metallurgy Yasuki White Carbon Steel (Shirogami — Prized for its extreme razor sharpness)
Blade Bevel Edge Double-Bevel / Symmetrical Grind (Ryoba — Perfect for both right and left-handed chefs)
Artisanal Lineage Handmade by Sakai Genkichi (Sakai City, Osaka Prefecture)
Blade Length Profile 18.0 cm / 7.1 inches (The ideal comfort size for balanced kitchen leverage)
Total Physical Mass 300 g (Substantial, well-centered weight distribution for effortless dicing)
Dishwasher Protocol STRICTLY NO (Hand wash and dry immediately)
Manufacturing Origin MADE IN JAPAN 🇯🇵 (Sakai Cutlery Craft Heritage)
Premium Blacksmith Craftsmanship & Structural Attributes:
  • Legendary Sakai Cutlery Lineage: Forged using centuries-old techniques in Sakai, Osaka, where over 90% of Japan’s professional chefs source their knives due to unmatched geometry and edge holding.
  • Elite Yasuki White Carbon Steel: Sourced from Shimane prefecture, Yasuki steel contains minimal impurities, resulting in an exceptionally fine iron grain structure capable of taking an atom-thin, razor-sharp edge.
  • Universal Double-Bevel (Ryoba) Finish: Ground evenly on both sides of the blade to ensure perfectly straight tracking during deep vertical cuts through thick roots, cabbage, or heavy proteins.
  • Substantial Ergonomic Balance: At 300 grams, the forward-weighted sweet spot allows the gravity of the blade to do the chopping work for you, minimizing hand fatigue during prolonged prep sessions.
⚠️ Critical Carbon Steel Care & Preservation Guidelines:

• Oxidation Prevention Rule: This knife is forged from authentic high-carbon steel, **not stainless steel**. It will oxidize and rust if left wet or exposed to acidic juices (such as tomatoes or citrus). Always wash the blade by hand with mild dish soap, rinse with warm water, and wipe it **completely dry** with a towel immediately after use.
• Natural Patina Formation: With regular use, high-carbon steel will naturally develop a dark gray-blue patina coating. This coloration is a harmless, non-toxic characteristic that actually acts as a protective shield against harmful orange rust.
• Dishwasher & Surface Warning: **Never put this knife in a dishwasher**. The aggressive heat cycles and abrasive cleaning salts will ruin the wooden handle and instantly rust the steel. Avoid chopping onto hard marble, glass, tile, or stone counters to protect the fine cutting edge from chipping.
• Long-Term Moisture Shield: If you plan to store this knife away for an extended period, lightly coat the clean steel blade with a drop of food-safe camellia oil (Tsubaki oil) or mineral oil to seal out atmospheric humidity.