Sakai Takayuki "Sanpou" Shirogami #2 Gyuto

The Sanpou ("Three Treasures") stands for Steel, Water, and Fire. These knives are meticulously crafted using carefully selected high-quality steel, then subjected to water quenching to achieve optimal hardness, and heated with pine charcoal for better temperature control. Featuring a thick spine and a weight of 186g, this is the ideal choice for chefs seeking a balanced and weighted feel.

Spec:

• Origin (Made in): Sakai, Japan
• Brand: Sakai Takayuki
• Model No.: 03217
• Knife Type: Gyuto
• Blade
• Construction: San Mai
• Grind: Double-edged Blade (50/50 Grind)
• Hagane (Core Steel): Shirogami #2 (Blue #2)
• Jigane (Cladding): Soft Iron
• Hardness: 62-63 HRC
• Hand-forged, hand-grinded, hand-sharpened
• Blade Finishes:
  
• Kasumi Polish
• Blade Length: 200mm (7.9") / 230mm (9.1")
• Blade Height (at heel): 49mm / 51mm
• Spine Thickness
• Above heel: 3.7mm / 3.9mm
• Middle: 2.7mm / 3.4mm
• Handle
• Shape: Hachikaku (Octagonal)
• Material: Wenge
• Length: 140mm / 146mm
• Overall Length: 357mm / 390mm
• Weight: 186g (6.56oz) / 236g (8.32oz)
• Engraved Mark (Front): In Japanese Kanji "Sakai Takayuki Treasures" (堺孝行 宝)
• Engraved Mark (Back): In Japanese Kanji "White #2 Steel" (白二鋼)

About Sakai Takayuki 堺 孝行

Sakai Takayuki is Sakai's top knife maker and artisan workshop. Japan's Sakai region has a knife making history of 600 years. Among these knife makers, Sakai Takayuki is a representative of Sakai's long history of making blades. The quality of the finish and details of the forging technique are handed down over generations of fine craftsmen. Today Sakai Takayuki is sold to over 100 countries around the world. Their uncompromising knife making passion has attracted passionate customers beyond the border of Japan.

Care:

Shirogami #2 (white #2) steel is one of the most popular types of high carbon steel found in Japanese kitchen knives (Wa Knives). It is not stainless, therefore you must wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.

Cutting Surface:

Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.

Sharpening:

We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.