- 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
Gyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.
| 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.
About this shape
Gyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.
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