Sakon

HOKIYAMA’s flagship kitchen knife brad named after the nickname of Toushiro, a master swordsmith of Edo Period and the father of the pioneer of TOSA Cutlery, Yoshimitsu. The series, developed for both practical benefits and functional beauty by combining the Japanese sword making methodology with modern materials, design and techniques.  “SAKON” achieved the ideal properties during the long history of HOKIYAMA Cutlery. “SAKON” family product features amazing sharpness and strong corrosion-resistance by using high carbon stainless steel, high-speed steel, die steel and Damascus steel so that they meet a wide range of needs from home-use to top professional chef’s heavy use.

 

The SAKON Supremacy

The premium luxury collections, based on the SAKON RYUGA, adding many artistic and collectible values to the blades. 

65 layered Nickel Damask blade, original bamboo handle, mosaic pin, original sheath. optional hand-engraving, You can feel the delight to hold these special spec. knives.

SAKON Ryuga Damask 65-Layers (Powder metal core / Nickel-Stainless Damascus Blade)

PETTY / 135mm

SANTOKU / 180mm

CHEF’S KNIFE / 210mm

SANTOKU Octagon Bamboo handle model / 165mm 

 
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Available Pakka wood handle colors

 
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Available Pakka wood handle colors

 

SAKON GINGA 

Nashiji-Bright Bolster models

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HITACHI's finest YSS

YSS(Yasugi Specialty Steel) is produced by Hitachi Metals, Yasugi works in the San’in region of Japan, a place renowned for the high purity of its iron sands. And they are classified mainly as Shirogami, Aogami or Gingami for its chemical composition & additives. Either is characteristic heritage steel created by Hitachi’s intelligent alloy design, smelting expertise passed down tradition of Tatara iron-making for Japanese sword.

The Carbon blending ratio which directly effects to HRC hardness is closer to Aogami 2 or Shirogami 2. 

GINGAMI 3 / SUS405 Stainless Clad Steel

The core for SAKON Ginga series, Gingami 3 is categorized to stainless steel for its 13-14.5% Chromium blending ratio. Although it’s a corrosion-resistant stainless steel, actual feel of cutting is closer to the high-end carbon steel, The edge is not slippy but significantly grabbing object fibers.

Another reason why professional chef selects Gingami 3 is a good affinity to whetstones at hand re-sharpening. The combination with the soft stainless SUS405 outer layer provides further easiness to the blade sharpening. Sakon’s Neo-Classic Nashiji finish gives irresistible appeal to the series as well. The combination with the soft stainless SUS405 outer layer provides further easiness to the blade sharpening.

Stainless Bolster, Handle Colors

 

SAKON GINGA 

Nashiji-Bright Octa-grip models

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HITACHI's finest YSS

YSS(Yasugi Specialty Steel) is produced by Hitachi Metals, Yasugi works in the San’in region of Japan, a place renowned for the high purity of its iron sands. And they are classified mainly as Shirogami, Aogami or Gingami for its chemical composition & additives. Either is characteristic heritage steel created by Hitachi’s intelligent alloy design, smelting expertise passed down tradition of Tatara iron-making for Japanese sword.

The Carbon blending ratio which directly effects to HRC hardness is closer to Aogami 2 or Shirogami 2. 

GINGAMI 3 / SUS405 Stainless Clad Steel

The core for SAKON Ginga series, Gingami 3 is categorized to stainless steel for its 13-14.5% Chromium blending ratio. Although it’s a corrosion-resistant stainless steel, actual feel of cutting is closer to the high-end carbon steel, The edge is not slippy but significantly grabbing object fibers.

Another reason why professional chef selects Gingami 3 is a good affinity to whetstones at hand re-sharpening. The combination with the soft stainless SUS405 outer layer provides further easiness to the blade sharpening. Sakon’s Neo-Classic Nashiji finish gives irresistible appeal to the series as well. The combination with the soft stainless SUS405 outer layer provides further easiness to the blade sharpening.

Octagonal Pakka Wood / Full tang

Water resistant, Palm friendly Octa-Design

 

Kodeba&Kaisaki

A Kodeba is the slimmer, daintier and easier to use version of a Deba. A Kaisaki is the shorter version of a Yanagiba. These knives are designed for most general tasks in the kitchen where a smaller size is preferred. 

Deba

Their width and weight make the Deba knives ideal for slicing through the body of the fish and de-heading, tailing and boning. They are also perfect for chopping work.

Usuba

The definitive shape of blade for those who prepare vegetables regularly. With practice the abilities of this style of blade are unsurpassed. The wide blade makes any kind of 'slice' or 'push cut' technique wonderfully comfortable. 

Yanagiba

The style and balance of these knives is particularly suitable for filleting, slicing and skinning fish and they are traditionally used for preparing Sashimi. These blades are also great for carving paper-thin slices of meat and preparing vegetables.

Kodeba

105mm 153300

120mm 153301

Kaisaki

120mm 153400

Deba

120mm 153302

135mm 153500

150mm 153501 

165mm 153502

180mm 153503 

210mm 153505 

Usuba

165mm 153601

180mm 153602

210mm 153604

Yanagiba

180mm 153101 

210mm 153102

240mm 153103

270mm 153104

300mm 153105

● mark is left-handed.

Asymmetric Stainless Clad

In 1982, The series, SAKON SHIRAUME was developed as a new concept that harmonize the performance benefits of traditional carbon steel  with the practical benefits of stain-resistant steel. It has taken almost two decades but now this asymmetry stainless clad knife has finally become very popular with professional chefs worldwide. This wonderfully versatile collection was designed mainly for the preparation of fish but can be applied to many other Japanese style culinary tasks.

makes resharpening easier

The molybdenum vanadium stainless steel (AUS8) gives "SAKON series" blade a stable edge retention and hardness of up to HRC-60. AUS8 is protected by a layer of softer (SUS 405) stainless which provides the hard, high carbon blade with flexibility and acts as a shock absorber also makes resharpening easier.

SAKON Asymmetric Stainless Clad

Stain-resistant Japanese Standard for professionals

 

SAKON Asymmetric Stainless Clad

Stain-resistant Japanese Standard for professionals

sakon shiraume NT

Kodeba&Kaisaki

A Kodeba is the slimmer, daintier and easier to use version of a Deba. A Kaisaki is the shorter version of a Yanagiba. These knives are designed for most general tasks in the kitchen where a smaller size is preferred. 

Kodeba

105mmNT 153310

120mmNT 153311

Kaisaki

120mmNT 153410

Deba

Their width and weight make the Deba knives ideal for slicing through the body of the fish and de-heading, tailing and boning. They are also perfect for chopping work.

Deba

150mmNT 153511

165mmNT 153512

180mmNT 153513

Yanagiba

The style and balance of these knives is particularly suitable for filleting, slicing and skinning fish and they are traditionally used for preparing Sashimi. These blades are also great for carving paper-thin slices of meat and preparing vegetables.

Yanagiba

240mmNT 153113

270mmNT 153114

300mmNT 153115

NT series is born with an Elastomer resin grip.

NT series have a distinct octagon shaped grip which is found on the topnotch sushi knives. Black polypropylene core provides tang waterproofing and slip-resistant outer Elastomer will aid professional tasks. Compounded an inorganic antimicrobial agent APASIDER for hygienic advantage.

asymmetry stainless clad knife

The molybdenum vanadium stainless steel (AUS8) gives "SAKON series" blade a stable edge retention and hardness of up to HRC-60. AUS8 is protected by a layer of softer (SUS 405) stainless which provides the hard, high carbon blade with flexibility and acts as a shock absorber also makes resharpening easier.

 

SAKON Symmetric Stainless Clad

SAKON Symmetric Stainless Clad

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NT series

Original

Kobocho

The typical Japanese style petite sized utility knife. Suitable for working with small items needing a delicate touch. 

Funayuki

The origin is fisherman's multi purpose knife to cook vegetables & fish on boat. Boat shaped pointed top is suitable for working with fish.  

Santoku

The traditional home kitchen style intended for preparing a wide variety of foods. Slicing, mincing, and chopping are effortless with this standard Santoku. 

Nakiri

Japanese vegetable knife. The traditional home kitchen style intend- ed for fine slicing and dicing. 

NT series

105mm 154410

NT series

165mm 154310

NT series

165mm 154110

NT series

165mm 154210

Original

105mm 154400

Original

150mm 154700

165mm 154300

Original

165mm 154100

Original

165mm 154200

Symmetric Stainless Clad 

In 1982, The series, SAKON SHIRAUME was developed as a new concept that harmonize the performance benefits of traditional carbon steel with the practical benefits of stain-resistant steel.   The core is Molybdenum Vanadium high carbon stainless steel AUS8 which contributes a long lasting edge sharpness. With the combination of outer soft stainless layer, yet the knives are quickly and easily resharpened by conventional whetstone. In 2011, embodying hygienic advantage, new SAKON brother, NT series is born with an Elastomer resin grip.

Japanese traditional triple lamination

The blade is a Japanese traditional triple lamination with soft stainless SUS405 which provides easy-resharpening feature. The central core molybdenum vanadium stainless steel (AUS8) gives "SAKON SHIRAUME series" blade a stable edge retention and hardness of up to HRC-60.

NT series is born with an Elastomer resin grip.

NT series have a distinct octagon shaped grip which is found on the topnotch sushi knives. Black polypropylene core provides tang waterproofing and slip-resistant outer Elastomer will aid daily kitchen tasks comfortably. Compounded an inorganic antimicrobial agent APASIDER for hygienic advantage.