Steak knife for Sakaeya in Shiga

1. must be sharp
2. safe and easy to use
3. beauty

None of these are particularly new, but we wondered if we could create them naturally, as if guided. We cut off a portion of the blade of a perfectly made knife and added these three requirements to the blade as functions.

1. must be sharp
No matter how sharp the blade is, it will stop cutting if you keep using it. In addition to using a sharp steel material, it is important to make the blade easy to sharpen in order to maintain sharpness. The blade has a chin, which is not only sharp, but also easy to sharpen without hitting the whetstone.

2. safe and easy to use
For steak knives used at the table during meals, not in the kitchen, it is important for safety that the blade does not extend beyond the width of the handle so that the blade does not accidentally hit other items. The balance of the weight, the shape of the handle that is easy to grip and control, and the curve of the blade that is easy to cut are all contained within the width of the handle, and the notches form a boundary between the hand-held handle and the blade that cuts the meat, separating the worlds.

3. beauty
When you use a knife, we want it to look beautiful in the way you use it, and when you temporarily place a knife on it, we want it to look beautiful in the way it is placed. When a knife rests on the edge of a cutlery stand or a plate, the notch does a very good job.