Mitsumoto Sakari Knife Review

Are you looking for the best-quality knives for under 100 dollars? Whether you are fond of cooking and love to cook delicious items at home or are a professional chef, you have to make sure to add sturdy and durable cutlery which fulfills your needs. The main component of this collection is a knife upon which your cooking experience depends a lot. Mitsumoto Sakari is among the top-rated names that make numerous types of knives for food lovers. Mainly based in Asian countries, and focuses on the production of knives through Japanese techniques, which are famous in this industry.

In this piece of writing, I have covered multiple aspects of the Mitsumoto Sakari chef knife from its qualities to its limitations. Hopefully, this review facilitates you in deciding whether you want to bring this mini-assistance to your home or restaurant kitchens

MITSUMOTO SAKARI 7 inch Japanese Santoku Chef Knife, High Carbon Stainless Steel Kitchen Cooking Knife, Professional Hand Forged Chef's Knives (Rosewood Handle & Gift Box)
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MITSUMOTO SAKARI 7 inch Japanese Santoku Chef Knife, High Carbon Stainless Steel Kitchen Cooking Knife, Professional Hand Forged Chef's Knives (Rosewood Handle & Gift Box)
  • [Traditional Japanese Hand Forging] Professional Japanese chef's knife inherits the traditional Japanese hand forging method; combined...
  • [High Quality Cooking Chef Knives] Santoku chef knife is made of 3 layers of top grade 9CR18MOV high carbon steel with precision...
  • [Solid Rosewood Knife Handle] The Japanese high carbon knife is made of precious summer sourwood wood from Southeast Asia. And features...

Mitsumoto Sakari 7-Inch Professional Chef Knife

Construction And Design

When it comes to construction, the Mitsumoto knife’s blade is made of stainless steel alloy and includes three layerings of premium-grade 9CR18MOV carbon. For developing this laminated material and improving its quality, the treatment called precision quenching is done along with solidifying it with cold nitrogen. In addition, manufacturers have used advanced methods for hand forging combined with ancient Japanese techniques. They ensured to further enhance the sturdiness of the material with continuous hammering.

The burning knife pattern on the cutting edge and a unique texture on the other side contribute to the aesthetic appeal of this tool. The blade is connected to the wooden handle with a pitch-black steelhead. The craftsmen have used a shiny polish for both the head and the sourwood handle which not only gives them a smooth texture but also protects the materials from damage.

The blade length is seven-and-a-half inches which allows you to make long cuts on the fruits or meat items easily. Its thickness is 2.6mm. Moreover, the item’s weight is 7.8 ounces, while the overall length is 329mm, resulting in an appreciable balance between its length and weight.


The steel handle attached to the Mitsumoto knife’s blade with the handle secures the blade excellently and does not come off even after a long period of use. In addition, the fact that the handle is made of sourwood takes the strength factor to the next level. This wood has been used for making tools for ages and even wooden sleds by North Americans.

In terms of cleaning these parts, it is easy to remove any food stuck or oil by washing without compromising on the floss and the comfortable feel while holding the knife. The octagonal shape aids the customer to perform the activities for several minutes without feeling tension on fingers and wrist muscles while allowing a firm grip on the handle.

You will also get satisfied with the characteristics pertaining to the blade. Its hardness is more than 58HRC (Rockwell Hardness), which makes it strong enough to work with hard items. Moreover, the material highly resists the rust from water and you can remove the food residues by rubbing a damp towel on the blade. Another main process along with forging that helps achieve the objectives of stability and resistance to heat and water is lamination.


The treatment and strengthening process through which the knife goes through improves its shelf-life to great extent. The material resists the medium pressure and heat easily, thus there is no adverse impact on the performance and output. The blade needs sharpening after some months and you can use any simple whetstone to perform this task.

In terms of cleaning, once you rinse the knife under the dishwasher, I highly suggest you wipe the moisture as quickly as possible and hang it for drying. If moisture stays for several hours, there is a chance that it can develop corrosion. Therefore, one can say that its water-proof ability is medium.

Furthermore, the product should not come in contact with strong acids such as hydrochloric acid which will damage it substantially. You just have to remember these guidelines while using it and you will be able to prepare numerous food items for years.

Versatility And Suitability

Mitsumoto Sakari Japan Chef Knife is known for serving multiple purposes. You can use it for various types of cutting such as dicing, cutting thin or thick slices, and dicing. Whether you want to prepare fruit salad, sushi, barbeque, steaks, or vegetable soup, this tool will assist you.

Moreover, it maintains the freshness and ripeness of fruits and vegetables, without running the shape of dice pieces or slices. These attributes make it ideal for home-based chefs. However, it might be less favorable for the experts working in the hotels and food outlets since the blade thickness is somewhat less sufficient to serve the purpose of a chef knife in some situations. Overall, it is an excellent addition to an individual’s cutlery collection.

Advantages And Limitations


  • Sturdy and compact wooden handle
  • Extremely sharp blade
  • Wear-resistant material
  • Lightweight
  • Comfortable handling
  • Ergonomic
  • Safety pin for securing fingers
  • Ideal for home-based chefs and beginners


  • Sensitive to hard bones
  • Unsuitable for frozen products
  • Needs quick drying after dishwashing

Frequently Asked Questions About Knives

What are the 3 most important knives in a kitchen?

The three most essential knives that one should consider keeping in a kitchen include a chef’s knife, a paring knife, and a serrated knife.

What is better for a knife: stainless or carbon steel?

When it comes to the sturdiness of a knife blade, carbon steel is harder as compared to stainless steel, which means the latter won’t stay sharp after some months and the knife will require more frequent tuning. Also, carbon steel knives need less effort to get sharpened.

What is a good thickness for a kitchen knife?

The perfect thickness of a kitchen knife depends on the pressure it has to deal with. For normal use, a 0.3-0.35mm thickness is best for cutting. For a chef’s knife, 0.4-0.45mm thickness of the blade is perfect.

Final Thoughts

Mitsumoto 7-Inch Professional Knife is a good choice in average price when it comes to various types of cutting without having to struggle with the food item. Here’s hoping that this review has facilitated you in making a selection and deciding whether it is suitable for you and your family’s needs.

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