Japanese Sakai Soichi Yasuki Hagane Carbon Steel Mi-oroshi Knife Cutlery

Brand New Sakai Soichi Yasuki Hagane Carbon Steel Black unpolished finish Mi-oroshi Kitchen Knife Cutlery Japan

Mi-oroshi knives are used primarily as both of sashimi knives and Deba boning knives for fish.
They are Japanese knives used primarily for cutting fish.

Since “Black unpolished finish” is not polished, it is rationalized and made efficient.
“Black unpolished finish” may look bluntly but a lot of heart and soul of craftsman inside inversely proportional to the appearance.

Condition: Brand New
Brand: Soichi
Blade material: Yasuki Hagane Steel
Region of Manufacture: Japan
Product Details: Mi-oroshi knife
Handle material: Magnolia wood
Specification: For Right Handed Customer

Please choose it among the following various blade length.

Blade length: 210mm/ 240mm/ 270mm/ 300mm

*Attention Customer: The price is charged per each 1 item.

Sakai knives are carefully made one by one.
They have received good reviews from many professional chefs and now it's said most of the knives they use are from Sakai.

Similar to Japanese swords, Sakai cutlery is also produced through a process of forging.
The features of Sakai cutlery are rooted in superior metalworking and sharpening techniques.
This is a traditional characteristic of Sakai cutlery, recognition of which has resulted in designation as a traditional craft product by the Japanese Minister of Economy, Trade and Industry.

Sakai knives manufacturing process is divided into 3 stages; forging, grinding, and attaching the handle.
It's a division of work in which each craftsman creates using special skills.
In the forging process, the hardness as well as the stickiness of steel are improved in order to make the knife sharp and difficult to chip. There are technical processes such as Hagane-zuke (forging 2 kinds of steel - soft steel and steel), Yaki-Namashi (slowly annealing hot knife-shaped steel), Yaki-ire (immediately chilling steel in the water right after heating it to 780 - 800 degrees), and Yaki-Modoshi (heating steel to 160 - 180 degrees again in the furnace).
In this way, the process of making each product requires very difficult and professional techniques which only experienced craftsmen can perform.

Use & Care
Apply mild detergent on a soft sponge or wet cloth to clean. Do not use bleach. Do not use dishwasher.
Use a clean dry cloth to wipe and dry it immediately after every use.
Use sharpening stones to sharpen Japanese knives do not use a sharpening steel.
For less frequently used knives apply oil very thinly after the knives are sharpened cleaned and dried.
Do not cut frozen foods.

Shipping type：EMS (Express Mail Service) or DHL          

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Delivery Days	3 - 7 days	3 - 7 days	3 - 7 days	4 - 9 days