Touroku Sakai Tohwa Shirogami Kiritsuke Yanagiba 270mm
About Touroku Sakai Tohwa - Unlike so many region-specific knifemakers, Toroku Sakai works with craftspeople from all across Japan. They find the best of the best in every region and bring them together to craft some truly exceptional blades. Like a talented music producer, they match folks and skillsets that complement each other perfectly.
This Touroku Sakai is an extra-special collaboration with master sharpener Masaya Shimizu-san! His work is exceptional: these are some of the nicest single bevel blades I’ve ever had the pleasure of handling. Made from Shirogami #2 carbon steel, these take a crazy good edge and hold it better than most.
Shimizu-san is a super talented knife sharpener who used to work for Yamawaki hamono. He is very enthusiastic about learning new techniques. The knife line is named after the middle school that Shimizu-san and our very own Naoto attended!
About the Shape -The Kiritsuke is the traditional Japanese all purpose knife. The knife is only sharpened on one side and this is called “single bevel.” Great for veggies and meat slicing, think of the Kiritsuke as the intersection between the Yanagiba and the Usuba.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
About Touroku Sakai Tohwa - Unlike so many region-specific knifemakers, Toroku Sakai works with craftspeople from all across Japan. They find the best of the best in every region and bring them together to craft some truly exceptional blades. Like a talented music producer, they match folks and skillsets that complement each other perfectly.
This Touroku Sakai is an extra-special collaboration with master sharpener Masaya Shimizu-san! His work is exceptional: these are some of the nicest single bevel blades I’ve ever had the pleasure of handling. Made from Shirogami #2 carbon steel, these take a crazy good edge and hold it better than most.
Shimizu-san is a super talented knife sharpener who used to work for Yamawaki hamono. He is very enthusiastic about learning new techniques. The knife line is named after the middle school that Shimizu-san and our very own Naoto attended!
About the Shape -The Kiritsuke is the traditional Japanese all purpose knife. The knife is only sharpened on one side and this is called “single bevel.” Great for veggies and meat slicing, think of the Kiritsuke as the intersection between the Yanagiba and the Usuba.
