Japanese Gyutou Knife 240 mm by Mizuno Tanrenjo

Gyutou Knife is used maily to cut meat, however, it can be used to cut other foods, such as vegetables, fishes, and other soft foods. Warikomi-steel, which is a type of steel that blue steel No.2 is sandwiched between iron is used in the blade. Please be noticed that this blade can be oxidized and rusted. Please try to wash and dry it as soon as possible to keep the knife good. This Gyutou knife comes with a wooden sheathe so that you can carry it with you.

Japanese Petty Knife 150 mm by Mizuno Tanrenjo

This is a Japanese Petty Knife 150 mm produced by Mizuno Tanrenjo.
This petty knife weights about 70 g and its blade is made from blue steel No.2 (warikomi).
This Japanese petty knife comes with a wooden sheathe to carry.

Warikomi-steel, which is a type of steel that blue steel No.2 is sandwiched between iron is used in the blade. Please be noticed that this blade can be oxidized and rusted. Please try to wash and dry it as soon as possible to keep the knife good.

Mizuno Tanrenjo is known as knife maker which originally made the first fuguhiki knife (puffy fish cutting knife) in Japan.

Please feel free to contact us for information about this knife.

Sakai Deba Knife 150 mm (White Steel No.2)

This is a hand-crafted deba knife 150 mm made in Sakai city, Osaka Prefecture, Japan. You can cut some fish and chicken. The shape of the blade is triangle and it is designed to cut foods with your power. Depending on its size, it can be called “Oodeba: Big Deba” or “Chuudeba: Middle Deba.” *Please be noticed that this blade is made from white steel No.2 which can be rusted if you leave it wet.

Sakai Deba Knife 135 mm (White #2 Steel)

This is a hand-crafted deba knife 135 mm made in Sakai city, Osaka Prefecture, Japan. You can cut some fish and chicken. The shape of the blade is triangle and it is designed to cut foods with your power. Depending on its size, it can be called “Oodeba: Big Deba” or “Chuudeba: Middle Deba.” *Please be noticed that this blade is made from white #2 steel which can be rusted if you leave it wet.

 

Sakai Santoku Knife 180 mm (White #2 Steel)

Santoku Knife is called “can-do-everything knife” and it has good sides of both of Japanese knives and European knives.
The blade is thin and it can cut meat and vegetables.
White #2 Steel of Yasugi is used in the blade which is commonly used for professional chef knives and it has very fine sharpness.
Please dry the knife right after washing it. If you keep it wet, it will be oxidized.

Sakai Deba Knife 165 mm (White #2 Steel)

This is a hand-crafted deba knife 165 mm made in Sakai city, Osaka Prefecture, Japan. You can cut some fish and chicken. The shape of the blade is triangle and it is designed to cut foods with your power. Depending on its size, it can be called “Oodeba: Big Deba” or “Chuudeba: Middle Deba.” *Please be noticed that this blade is made from white #2 steel which can be rusted if you leave it wet.

 

Sakai Santoku Knife 180 mm (White #2 Steel)

Santoku Knife is called “can-do-everything knife” and it has good sides of both of Japanese knives and European knives.
The blade is thin and it can cut meat and vegetables.
White #2 Steel of Yasugi is used in the blade which is commonly used for professional chef knives and it has very fine sharpness.
Please dry the knife right after washing it. If you keep it wet, it will be oxidized.