Japanese-Style Utility Knife – Collection Sakoma

The Japanese-style utility knife – Kensei Kaizen™ Sakoma Collection is designed for everyday cooking.

What Is a Utility Knife Used For?

The utility knife is the mid-size option between a paring knife and a chef's knife. For fruits, vegetables, cheese, sandwiches, or small cuts of meat, it's the knife you grab for quick everyday cuts.

Who Is It For?

• Cooks who want a practical knife for quick cuts
• Everyday use: fruits, vegetables, cheese, small cuts of meat
• An ideal complement to a chef's knife or a Santoku knife

Key Features

• Mid-size knife for everyday cuts: fruits, vegetables, cheese, small cuts of meat
• Sakoma Collection – Kensei Kaizen™

Care

Hand wash only, then dry immediately. Store on a magnetic wall-mounted knife holder or with a blade guard. Sharpen regularly on a whetstone (sharpening stone) or with our magnetic roll sharpener.

Complete the Sakoma Collection

Pair it with the Japanese bread knife and the Japanese boning knife, or choose the 6-piece Japanese kitchen knife set – Damascus or the 4-piece Japanese knife set – 10-inch (25 cm) chef's knife + Santoku + Nakiri + utility knife. Also explore the full Sakoma Collection, our utility knives, our Japanese chef's knives, and our Santoku knives.

FAQ

Utility knife or paring knife: what's the difference? The utility knife has a longer blade for everyday cuts; the paring knife is smaller, for peeling and trimming.

Is it dishwasher safe? No. Hand wash it and dry it immediately to protect the blade and its edge.