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.
Hair-line finished models
SRS13/SUS405 stainless clad
Manufactured in Japan
SAKON RYUGA Octa handle model
Roll-forged powdered high speed steel clad blade inherited from renowned “Artisan Classic”
High-end models simply aiming at pure practicality for professionals.
Premium powder metal clad steel
The core steel SRS13 gives the “SAKON RYUGA” blade an immense strength and incredible hardness of up to HRC-64. The fine molecular structure of the powdered steel enables these slender blade knives to glide effortlessly through any task, giving the act of cutting a fluid silkiness. This remarkable inner core is protected by a layer of softer (SUS 405) stainless steel on both sides to ease sharpening when needed which is not often on a “SAKON RYUGA”.
Powder Metallurgy for the blade core steel
The added elements of tungsten, molybdenum and vanadium are very effective in contributing to the knife’s hardness & durability. However when using the conventional dissolution method, they tend to turn into rough carbide during the coagulation process. Powder Metallurgy achieves coagulation maintaining the minute metal structure even when reacting wit h the abundant matter of these elements. The powdered high-speed steel (SRS13) is a material very rich in carbon & these other elements. The “Powder Metallurgy” application produces an ideal result.
Conventional Stainless Steel Uneven coarse particles
Powder metal SRS13
Extremely uniform microstructure
Hair-line polished finish / Buffaloe Horn collar octagonal magnolia handle models
Gingami 3 / SUS405 clad steel
Manufactured in Japan
SAKON GINGA Classy-Hairline model
HITACHI's finest YSS
YSS(Yasugi Specialty Steel) is produced by Hitachi Metals（Currently：Proterial, Ltd.）, 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 Carbon Steel Group "Shirogami, Aogami" or Stainless steel group "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 group "Gingami" is further segmented into No.5, No.3, No.1, with Gingami No. 3 steel having the highest carbon content of 0.95-1.1%, which directly effects to HRC hardness, and is considered the most suitable grade in the group, especially for kitchen knives.
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.
Nashiji-Finished blade / Original Octa-designed Walnut・Zerkova handle models
Gingami 3 / SUS405 clad steel
Manufactured in Japan
SAKON GINGA Nashiji-Walnut/Zerkova model
Chef's Knife
154432
210mm
154332
170mm
Bunka
The carbon blending ratio which directly effects to HRC hardness is nearly equal to HITACHI Aogami2 and Shirogami2 steel. Sakon Ginga’s Neo-Classic Nashiji finish gives irresistible appeal to the series.
※ refer to "HITACHI's finest YSS" in the SAKON GINGA Classy-Hairline model page as well.
Original-design Walnut/Zerkova finger-friendly chamfered handles
33 layers VG-10 Stainless Damask blade
Black Pakka collar / Octagonal Walnut handle models
Manufactured in Japan
SAKON MURAKUMO Stainless Damask
SAKON MURAKUMO Stainless Damask features
The blade has a total of 33 layers, with a core of VG10 manufactured by the well-established Takefu Special Steel Co Ltd, and 16 layers of soft stainless steel on each side. The blade hardness after tempering remains at HRC 60°.
For more information on the steel, please refer to the company's official webpage.
31 layers VG-10 Nickel Damask blade
Mahogany collar / Octagonal Zelkova handle models
Manufactured in Japan
SAKON MURAKUMO Nickel Damask
SAKON MURAKUMO Nickel Damask features
The blade has a total of 31 layers, with a core of VG10 manufactured by the well-established Takefu Special Steel Co Ltd, and 15 layers of soft stainless & pure-nickel on each side. The blade hardness after tempering remains at HRC 60°.
For more information on the steel, please refer to the company's official webpage.
SAKON Asymmetric Stainless Clad
Stain-resistant Japanese Standard for professionals
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 ●
The regular models are for right-handed users.
● marked item only is left-handed model available as well.
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
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
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.
