Features

This series is forged using Hitachi Yasugi Steel Silver Paper No. 3 steel.
Sakai’s traditional forging technology has turned stainless steel, which was said to have little meaning in forging, into a knife that is hard, sharp, and easy to sharpen.

They are made of rust-resistant soft iron and steel, making them easy to maintain and an excellent all-around cooking tool. There are now many sharpening stones available that can sharpen stainless steel to a similar sharpness as the rust-prone hagane. They are widely used in places like sushi restaurants, where vinegar is used, environments where knives are constantly exposed to water, and places where other things besides knives need to be taken into consideration.