Sakai Takayuki Ginsan (Silver #3) Nashiji 170mm Bunka
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This Bunka is handcrafted using Ginsan (Silver #3) stainless carbon steel as core, clad in stainless steel, with a beautiful Kasumi line and aesthetically pleasing Nashiji finish. This knife has a high level of fit and finish, including a well-polished choil. The beautiful edge geometry and exceptionally thin grind ensure a very smooth cutting performance.
- Origin (Made in): Sakai, Osaka Prefecture, Japan
- Brand: Sakai Takayuki
- Knife Type: Bunka
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): Ginsan (Silver #3)
- Jigane (Cladding): Stainless Steel
- Hardness: 60-62 HRC
- Hand-forged, hand-grind, hand-sharpened
- Blade Finishes:
- Kasumi Polish
- Blade Length: 170mm (6.7")
- Blade Height (at heel): 43mm
- Spine Thickness
- Above heel: 2.0mm
- Middle: 1.9mm
- Shape: Hachikaku (Octagonal)
- Material: Wenge / Ebony
- Kuchiwa / Tsukajiri: Black / Marble Buffalo Horn
- Optional Ginmaki: Nickel Copper (x2)
- Length: 128mm
- Overall Length: 315mm
- Wenge: 143g (5.04oz)
- Ebony with Double-Ginmaki: 163g (5.75oz)
- Hand Chiseled Mark (Front): In Japanese Kanji "Trademark Takayuki" (登録 孝行)
- Hand Chiseled Mark (Back): In Japanese Kanji "Silver #3" (銀三)
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.
Ginsan (Gin3 or Silver #3) is a stainless carbon steel, with 14% added Chromium. Retaining the character of Japanese carbon steel, with similar hardness of Shirogami #2, Ginsan is stainless. It's edge retention is only slightly inferior to Shirogami #2, but the fact that it combines ease of sharpening, carbon steel character as well being stainless makes it a great choice for those who wish to have a Japanese carbon steel knife that is easy to maintain.
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.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.
Nashiji is my favorite blade finish and these are great examples. And what's also great is that while some bunkas can run toward the beefy workhorse style, these are thin blades with an excellent grind. It's going to be a pleasure to own, look at, and use, and the price is very reasonable for what it is.