Sakai Takayuki Ginsanko Wa Gyutou 210mm (8.2")
Sakai Takayuki Ginsanko Wa Gyutou 210mm (8.2")
Sakai Takayuki Ginsanko Wa Gyutou 210mm (8.2")

Sakai Takayuki

Sakai Takayuki Ginsanko Wa Gyutou 210mm (8.2")

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Sakai Takayuki Ginsanko Wa Series

Ginsan (Silver 3) is a semi-stainless steel, known for having the toughness and ability to get super sharp, like White #2 Steel, but with the benefit of needing less maintenance.  Sakai Takayuki's Ginsan Collection is hand-forged by Master Craftsman Suogo Yamatsuka. Everything about this line is spot on, from the flawless distal taper to its impeccable fit and finish. The octagonal handles are crafted from ebony wood and water buffalo ferrules for a comfortable medium weight feel in the hand and effortless cutting.

Why we love them: Just holding this knife you can tell it is crafted by a complete master and has a great price point for the high end knife that it is.

Handle material Ebony Wood
Blade length 210 mm (8.2")
Thickness at spine 2.9 mm 
Thickness at tip 0.7 mm
Hardness (Rockwell scale) 62
Edge / Bevel
Double (50/50)
  • Handwash in warm water and towel dry
  • Do not cut frozen foods
  • Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives


 

Description

Sakai Takayuki Ginsanko Wa Series

Ginsan (Silver 3) is a semi-stainless steel, known for having the toughness and ability to get super sharp, like White #2 Steel, but with the benefit of needing less maintenance.  Sakai Takayuki's Ginsan Collection is hand-forged by Master Craftsman Suogo Yamatsuka. Everything about this line is spot on, from the flawless distal taper to its impeccable fit and finish. The octagonal handles are crafted from ebony wood and water buffalo ferrules for a comfortable medium weight feel in the hand and effortless cutting.

Why we love them: Just holding this knife you can tell it is crafted by a complete master and has a great price point for the high end knife that it is.

Specifications

Handle material Ebony Wood
Blade length 210 mm (8.2")
Thickness at spine 2.9 mm 
Thickness at tip 0.7 mm
Hardness (Rockwell scale) 62
Edge / Bevel
Double (50/50)

Use & Care

  • Handwash in warm water and towel dry
  • Do not cut frozen foods
  • Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives