Specialty Knives

Together with the skilled craftsmen, Yamamoto Hideaki and Yamamoto Shinichiro, we are proud to introduce Gesshin Hide.  These knives represent the best of Sakai Uchihamono.  From the first time I sharpened one of these knives in 2010, I knew how amazing they were.  With a combination of great steel and amazing grinding, shaping, and sharpening work, these knives are easily among the best single bevel knives I have used.

This knife began as a fun project for the Gesshin Hide craftsmen.  Designed after an antique vegetable and meat knife, this knife has a unique profile and geometry that I have not seen in any other knives.  I believe it will work really well for working with meats due to the shape of the tip area.  Anyways, we thought it was an interesting piece and decided to add it to the website.

We hope you enjoy the Gesshin Hide line, as we are extremely proud to be carrying them.

Together with the skilled craftsmen, Yamamoto Hideaki and Yamamoto Shinichiro, we are proud to introduce Gesshin Hide.  These knives represent the best of Sakai Uchihamono.  From the first time I sharpened one of these knives in 2010, I knew how amazing they were.  With a combination of great steel and amazing grinding, shaping, and sharpening work, these knives are easily among the best single bevel knives I have used. On all of our newer ones we have started polishing the spine and choil.

This sushikiri bocho was specially designed for the type of work often seen at US sushi restaurants- cutting rolled sushi.  The Gesshin Hide craftsmen thought this size and less drastic belly would make it easier to use for this purpose.  Sushikiri bocho are designed to be thin behind the edge, so as not to wedge while cutting through rolls.  The gentle curve facilitates a rocking motion for this action.

Each Gesshin Hide knife comes with a sticker guaranteeing that only certified craftsmen have worked on the knife, and each knife has a unique serial number.  This is rare, even in Sakai, where these knives are made.  Only the highest quality knives receive this honor.  We have included a picture of this sticker on the product page.

We hope you enjoy the Gesshin Hide line, as we are extremely proud to be carrying them.

Together with the skilled craftsmen, Yamamoto Hideaki and Yamamoto Shinichiro, we are proud to introduce Gesshin Hide.  These knives represent the best of Sakai Uchihamono.  From the first time I sharpened one of these knives in 2010, I knew how amazing they were.  With a combination of great steel and amazing grinding, shaping, and sharpening work, these knives are easily among the best single bevel knives I have used. The spines and choils are also nicely rounded and polished.

The Kiritsuke is a knife that combines the functionality of a yanagiba and usuba. It can be used for the tasks that either of those knives is well suited for. However, it is not an all-purpose chefs knife. 

Each Gesshin Hide knife comes with a sticker guaranteeing that only certified craftsmen have worked on the knife, and each knife has a unique serial number.  This is rare, even in Sakai, where these knives are made.  Only the highest quality knives receive this honor.  We have included a picture of this sticker on the product page.

We hope you enjoy the Gesshin Hide line, as we are extremely proud to be carrying them.

Together with the skilled craftsmen, Yamamoto Hideaki and Yamamoto Shinichiro, we are proud to introduce Gesshin Hide.  These knives represent the best of Sakai Uchihamono.  From the first time I sharpened one of these knives in 2010, I knew how amazing they were.  With a combination of great steel and amazing grinding, shaping, and sharpening work, these knives are easily among the best single bevel knives I have used. The spines and choils are also nicely rounded and polished.

Each Gesshin Hide knife comes with a sticker guaranteeing that only certified craftsmen have worked on the knife, and each knife has a unique serial number.  This is rare, even in Sakai, where these knives are made.  Only the highest quality knives receive this honor.  We have included a picture of this sticker on the product page.

We hope you enjoy the Gesshin Hide line, as we are extremely proud to be carrying them.

The Toki, or Crested Ibis, is an endangered species, once common in the Niigata area. Featuring white plumage on its body and a red head, the bird has been a part of Japanese folklore for generations. As this series is made in Sanjo, Niigata, the name Toki has significance. These knives are made by hand in a medium-sized workshop, focused on making user-friendly knives. Their knives tend to be a medium thickness, not super thin, but not like a super thick workhorse. The wide bevel designs work well for food release. We love burnt chestnut handles, and because they also come from Sanjo, the series features octagonal burnt chestnut handles with water buffalo ferrules. 

Sobakiri or Menkiri Bocho are knives specially designed for cutting noodles like soba. They are often used with a koma ita, or wooden board for keeping straight lines and measuring cut thickness. Their grip places the hand near the center of balance and makes the cutting motion more comfortable for the wrist. These are single bevel knives for right-handed users. This series of Toki knives features a white #2 (carbon steel) core with soft carbon cladding. Carbon steel knives (clad with stainless or not) do require some additional care, making sure to keep them clean and dry when not in use, and wiping periodically when cutting acidic foods.  We recommend Flitz to clean off any light rust (or patina, if you don't like it) as soon as you see it. White #2 steel is known for taking a very sharp edge with great ease. The kurouchi finish can help protect that area from rust and corrosion (but remember, its still not stainless).

The Toki, or Crested Ibis, is an endangered species, once common in the Niigata area. Featuring white plumage on its body and a red head, the bird has been a part of Japanese folklore for generations.  As this series is made in Sanjo, Niigata, the name Toki has significance. These knives are made by hand in a medium-sized workshop, focused on making user-friendly knives. Their knives tend to be a medium thickness, not super thin, but not like a super thick workhorse. The wide bevel designs work well for food release.  We love burnt chestnut handles, and because they also come from Sanjo, the series features octagonal burnt chestnut handles with water buffalo ferrules. 

Sobakir or Menkiri Bocho are knives specially designed for cutting noodles like soba. They are often used with a koma ita, or wooden board for keeping straight lines and measuring cut thickness. Their grip places the hand near the center of balance and makes the cutting motion more comfortable for the wrist. These are single bevel knives for right-handed users. This series of Toki knives features a white #2 (carbon steel) core with soft carbon cladding. Carbon steel knives (clad with stainless or not) do require some additional care, making sure to keep them clean and dry when not in use, and wiping periodically when cutting acidic foods. We recommend Flitz to clean off any light rust (or patina, if you don't like it) as soon as you see it. White #2 steel is known for taking a very sharp edge with great ease.

• Knife Type: Sobakiri
• Steel Type: White #2 Carbon
• Handle Type: Walnut
• Construction Type: Carbon Clad
• Hand Orientation: Right-Handed

• Handle Length: 162mm
• Handle Height: 41mm
• Handle Width: 25mm
• Handle to Tip Length: 149mm
• Heel to Tip Length: 333mm
• Width of Spine at Middle: 2.7mm
• Width of Spine 1cm from the Tip: 1.6mm
• Width of Spine at Handle: 2.7mm
• Width of Spine above Heel: 2.7mm
• Blade Thickness 1/2 way between the Spine and Edge: 1.7mm
• Blade Height: 134mm
• Weight: 764g