- Description
- Specifications
- Use & Care
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.
About this shape
Petty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables.
Handle material | Ebony Wood |
Blade length | 150mm (5.9") |
Thickness at spine | 2 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
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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.
About this shape
Petty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables.
Specifications
Handle material | Ebony Wood |
Blade length | 150mm (5.9") |
Thickness at spine | 2 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
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