Sakai Takayuki Ginsan (Silver #3) Nashiji 210mm Gyuto
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This Gyuto 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, and the wenge wood octagonal handle with a buffalo horn kuchiwa ensures a more balanced handling experience.
- Origin (Made in): Sakai, Osaka Prefecture, Japan
- Brand: Sakai Takayuki
- Knife Type: Gyuto
- 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-grinded, hand-sharpened
- Blade Finishes:
- Kasumi Polish
- Blade Length: 210mm (8.3")
- Blade Height (at heel): 47mm
- Spine Thickness
- Above heel: 2.1mm
- Middle: 2.0mm
- Shape: Hachikaku (Octagonal)
- Material: Wenge / Ebony
- Kuchiwa: Buffalo Horn
- Optional Ginmaki: Nickel Copper (x2)
- Length: 128mm
- Overall Length: 356mm
- Wenge: 152g (5.36oz)
- Ebony: 202g (7.13oz)
- Mark (Front): In Japanese Kanji "Trademark Sakai Takayuki" (登録 堺孝行)
- 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.
This is my first really high-end knife, bought after much deliberation and I could not be happier with it.
The knife is beautiful to look at, but it also performs beautifully. The octagonal handle combined with the finger notch allows you to find a stable reference grip every time you pick it up. The balance point is about 30mm forward of the end of the handle, and given the overall length and weight of the knife this feels just right.
I like the drop point at the end of the blade, this is super handy when you are scraping your choppings into a pan using the back of the blade, it's so much easier to handle with less mess.
I have sharpened the knife to 15° using a Horl disc grinder up to #6000 and then honed on a leather strop - I find the grinder more consistent than a standard whetstone and this blade holds it's edge well at 15°. I oiled the handle after a few uses and the grain on the wenge came up beautifully.
The knife is a beautiful fusion of functional design and aesthetic beauty. It literally brightens my day every time I use it!