Coltello sashimi / 180mm

As the name suggests, this "sashimi knife" is suitable for cutting fish.
The sharp point of this knife is excellent in sharpness, and a beautiful cross section emerges when the food is cut. The knife is made of high grade steel and forged with high skill and care, so it is resistant to wear and keeps its sharpness for a long time. The mouthpiece is made of buffalo horn, and the color is the same as that of the material, so the color of the mouthpiece is different for each one.

Knife itself
Total length：30.5cm
Blade Length：18cm
Blade Width：3cm
Handle Length：12.5cm
Weight：101g

With box
Width：40.5cm
Depth：6.5cmHeight：2.5cm
Weight：187g

Yasugi Speciality Steel
Water buffalo
Magnolia

SAKAITOJI

"Good cooking starts with a good knife".

People always eat in order to live. To eat, we cook. To cook, you need a knife. In producing products for people's daily meals, we are committed to creating products that are as comfortable to use as possible and that enable people to cook delicious food.

ARTISAN STORY

SakaiTohji
Since 1805, the company has been manufacturing kitchen knives and other cooking utensils in Osaka for over 200 years. The company's representative products, kitchen knives, are loved by famous chefs not only in Japan but all over the world. It is no exaggeration to say that the design and sharpness of its knives are the best in the world. The professionals are in each process - forging, sharpening and finishing - produce meticulous products by adopting a division of labour system. A range of world-class Japanese cooking knives are available now!

ACHIEVEMENTS

・Presentation of a kitchen knife at the wedding ceremony of Crown Princess Masako
・Awarded the Medal with Yellow Ribbon
・Produced knives for numerous TV dramas and films

SAKAI UCHIHAMONO / SAKAI FORGED BLADES

About 600 years ago / 1400s / Muromachi Period (1336–1573)

Sakai blade making grew from medieval swordsmithing and gunsmithing skills. After tobacco arrived through Portuguese trade in the sixteenth century, the city became famous for extremely sharp knives used to cut tobacco leaves into fine strands. The shogunate recognized their quality, and those skills later flowed into professional kitchen knives.

For Japanese chefs, a Sakai knife is a specialized tool: different blade shapes exist for sashimi, vegetables, fish bones and many other tasks. The city remains deeply trusted in sushi and Japanese cuisine, while international chefs increasingly seek out its blades.

Sakai production is famously divided among specialists. Forging, sharpening and handle fitting may be handled by different craftspeople rather than one all-purpose maker. A single knife is completed through a relay of experts, making the entire production district function almost like one large workshop.

Individual Differences

As each piece is individually handcrafted, slight variations in color, pattern, shape, and texture may occur. These subtle differences are a natural characteristic of handcrafted works, making each piece truly unique. We hope you will enjoy these individual variations as part of the beauty and character of Japanese craftsmanship.

Production Time

If an item is not currently in stock, it may be made to order by the artisan. As each piece is carefully handcrafted, production may take several months depending on the item and the artisan's schedule. We appreciate your patience and understanding.