Born in Sakai City in Osaka Prefecture famed for pre-eminent knife production region in Japan, the honyaki knife with Mt. Fuji pattern is excellent in design while the user-friendly santoku and petite knives have been developed with the users in mind. The honyaki knives are forged solely from high-carbon steel and are made in the same method as traditional Japanese swords. Both the blade and “saya” sheath of Takahashikusu’s honyaki knife feature Mt. Fuji World Heritage Site in the design, created by the top-class skilled artisans in Sakai. Sakai knives offer excellent sharpness that allows cutting food without damaging the cells, thus maximizing the natural flavor and taste of the food.
Generally, sharp knives can be difficult to sharpen due to harder blades while knives that are easy to sharpen have soft steel blades and don’t stay sharp for a long time. Made by an artisan who is fully booked for a year, Takahashikusu’s santoku and petit knives have realized both the sharpness and ease of sharpening which are usually difficult to balance both at the same time. The knives are also eco-friendly as they can be easily sharpened over and over again until the blade become small. The handles are made of antibacterial Aomori Hiba cypress wood generally used for cutting boards, with a ring made of artificial marble which is a common material for kitchens. Produced in the town known best as a home for knife production for the professionals with the same technology, these knives bring professional quality to the general users.