Mitsumoto Sakari Japanese Sushi Knife (8 Inch, Blue Resin Handle)

What makes this knife different from standard kitchen knives?

This yanagiba knife features hand-forged Damascus steel construction with a VG10 core, achieving 59±2 HRC hardness. The traditional Japanese forging process creates multiple steel layers with brass and bronze elements, resulting in superior edge retention and corrosion resistance compared to mass-produced knives. The single-bevel edge design specifically suits sashimi preparation and precision slicing tasks that require minimal cell damage to ingredients.

How should I maintain and care for this Damascus steel blade?

Hand wash the knife immediately after use with warm water and mild soap, then dry thoroughly with the included cleaning cloth. Avoid dishwashers, which can damage the handle and blade finish. Store in the provided sandalwood box or use a knife guard to protect the edge. The blackening treatment provides rust resistance, but avoid contact with acidic foods for extended periods and never use the blade on bones or frozen foods.

Is this knife suitable for general kitchen tasks or only sushi preparation?

Whilst designed as a yanagiba for sashimi cutting, this knife excels at various precision tasks including slicing meat, cutting vegetables and general food preparation. The 8-inch length and sharp edge handle most daily kitchen requirements effectively. However, avoid cutting bones, hard foods or frozen items, as these can damage the blade edge or handle. The knife performs best with slicing motions rather than chopping.

What does the VG10 steel core provide in terms of performance?

VG10 steel offers exceptional edge retention, corrosion resistance and ease of sharpening. This premium Japanese steel maintains sharpness significantly longer than standard stainless steel, reducing the frequency of sharpening required. The 59±2 HRC hardness provides the ideal balance between edge retention and toughness, preventing chipping whilst maintaining razor-sharp cutting performance through extended use.

Can I sharpen this knife myself or does it require professional service?

The VG10 steel core accepts sharpening well, but the single-bevel yanagiba design requires specific techniques different from standard double-bevel knives. If experienced with Japanese knife sharpening, use appropriate whetstones starting with 1000 grit and finishing with 4000-8000 grit. For best results, especially initially, consider professional sharpening services familiar with Japanese blade geometry to maintain the correct bevel angle and edge profile.

What's included in the sandalwood presentation box?

The package includes the yanagiba knife, maintenance instructions, cleaning cloth and instruction manual, all presented in a handcrafted sandalwood box with metal clasp closure and red velvet interior. The box provides secure storage and makes an impressive gift presentation. Additional protective elements include plastic blade guards and cardboard protection to prevent damage during shipping and storage.

How does the brass wire handle wrapping affect performance?

The brass wire wrapping enhances grip security and provides superior abrasion resistance compared to standard handle materials. Brass offers excellent ductility, meaning it won't crack or break under normal use whilst maintaining its decorative appearance. The wire wrapping also adds texture that improves control during wet conditions, making the knife safer and more comfortable during extended food preparation sessions.

What are the age restrictions for purchasing this knife?

This product requires age verification and is only available to purchasers over 18 years old. Online age verification is required during purchase and valid photographic identification must be presented upon delivery. These restrictions comply with UK knife sale regulations and ensure responsible ownership of professional-grade kitchen knives. The delivery process includes additional security measures to confirm recipient identity and age.