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.
| Kaisaki 120mm (4.7") |
Total Length: 255mm
Blade Thickness: 3mm
Total Weight: 116g
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.
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.