At the first glance, you might think that the unfamiliar features of these Japanese traditional-style knife will mean that it is not suitable for use in your kitchen. However, Master Saji has made no compromises in the cutting performance or functionality of this unconventional looking knife.

The blade is made of Hitachi Gingami No.3 stainless steel, which is highly regarded for its edge sharpness and edge retention, in addition to its strong resistance to corrosion and low maintenance requirements.

To ensure that the stag antler handle is comfortable and secure to grip, Master Saji carefully selected the material for each handle and checked the consistency of its diameter and overall shape.

The Kai-Saki Bōchō / Hiraki Bōchō is a small general purpose single bevel edged traditional Japanese knife that is used for much the same purposes as the Ajikiri: Gutting, filleting and / or ‘butterflying’ small fish and shellfish; peeling and slicing small vegetables; and, cutting or slicing small pieces of meat. The lightweight, traditional Japanese “Wa” handle of the Kai-Saki Bōchō makes the blade feel more nimble than a similarly sized Petty knife that has a Western-style handle.

Knife Model: Takeshi Saji Gingami No.3 Kaisaki (Wa Petty)

Blade Material: Gingami No.3

Rockwell Hardness (HRc): 58 to 59

Blade Grind and Edge Shape: Single Bevel Edge

Handle Material: Stag Handle with Brass Ring

Saya Included: No. 

Sorry. This knife is not available for left handed version.

We believe quality and performance of Japanese knives are best in the world and hope you enjoy fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knives can be your special cooking partner for long time.

Important

This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.

• Before starting to use the knife, please wash it with water for cleaning up.
• Please do not put this knife in the dishwasher, please hand wash.
• Please do not leave this knife in water or wet condition for long time.
• After using, please hand wash it and wipe it clean and dry with soft clothes. (Includes bolster and handle part)
• This is an extremely sharp knife. Please use special cares in using and storing it.
• Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
• Please do not use it to cut bone or frozen foods, hard foods such as lobster and crab which have hard surface.
• We recommend re-sharpening the knife using Japanese whetstones, when it gets dull.