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Sakai Takayuki Ginsanko Silver 3 Yanagiba Knife 300mm
Sakai Takayuki Ginsanko Silver 3 Yanagiba Knife 300mm
Sakai Takayuki Ginsanko Silver 3 Yanagiba Knife 300mm
Sakai Takayuki Ginsanko Silver 3 Yanagiba Knife 300mm
Sakai Takayuki Ginsanko Silver 3 Yanagiba Knife 300mm
Sakai Takayuki Ginsanko Silver 3 Yanagiba Knife 300mm
Sakai Takayuki Ginsanko Silver 3 Yanagiba Knife 300mm
Sakai Takayuki Ginsanko Silver 3 Yanagiba Knife 300mm
Sakai Takayuki Ginsanko Silver 3 Yanagiba Knife 300mm
Sakai Takayuki Ginsanko Silver 3 Yanagiba Knife 300mm

Sakai Takayuki Ginsanko Silver 3 Yanagiba Knife 300mm

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Brand: Sakai Takayuki
Type: Yanagiba Knife
Blade Material
    Core: Gingami #3 / Gisan(ko) / Silver Paper #3
    Outside: Stainless Steel
Blade Length: 300 mm (11.8'')
Edge Length: 290 mm
Overall: 450 mm
Blade Width: 33 mm
Blade Thickness: 4 mm
Weight: 201g (7 oz)
Handle-Material: Buffalo Horn / Magnolia
Made in Japan

    This knife is a professional knife using Ginsanko(Gingami #3). This is a new generation Japanese knife that has a sharpness comparable to that of steel and meets the needs of many professionals. Ginsanko has excellent sharpness and edge retention. Made of stainless steel that is resistant to rust. The side material is soft stainless steel, making it easy to sharpen.

About Sakai
    Sakai cutlery has been cultivated by the long history of 600 years. And Sakai cutlery produced by the craftsmen of reliable skill is famous for high quality and sharpness in all of the world. Sakai Takayuki, the company inherits the tradition, makes new technology fused and is producing high-quality kitchen knives.

※As it is a handmade kitchen knife, there are some differences. 

Note:
    Gingami #3 / Gisan(ko) / Silver Paper #3 is a stainless steel material developed by Hitachi Metals that has excellent sharpness and edge retention. Although stainless steel is resistant to rust, it is not completely rust-proof. If rust appears, remove it with a whetstone or cleanser.

　This knives are made by craftsmen, there are scratches and dent and so on. Almost Japanese knives are thin blade. Don't twist edge, and don't cut and hit frozen foods, the edge will be chipped or broken.