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Home | Japanese Kitchen Knives | Trade In Sakai Takayuki 270mm Gyuto Ginsanko Damascus

Trade In Sakai Takayuki 270mm Gyuto Ginsanko Damascus

€561,33
€561,33
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Trade in gyuto in like unused condition with box and packaging. The stainless steel blade was acquired as unused and shows no evidence otherwise. The ho wood handle and buffalo horn ferrule are in excellent condition minus some light markings on the end of the end that appear to be from rubbing against the box. Ground symmetrically with a nail going edge without an overly thin behind the edge radius would say that this knife is capable of some finer, precision work but would be better used as a clean cutting, high volume knife. Perfect for skilled professional (or professional level) work.

This knife is hammer forged by Suogo Yamatsuga and ground by Hirotsugu Tosa. Yamatusuga-san is regarded and sought after for his work with ginsanko steel. Tosa-san has worked with notable blacksmith's in Sakai.

Brand: Sakai Takayuki
Blacksmith: Suogo Yamatsuga
Grinder: Hirotsugu Tosa
Producing Area: Sakai Japan
Profile: Gyuto
Size: 270mm
Steel Type: Hammer Forged Layered Stainless
Steel: Ginsanko
Handle: Ho (magnolia) with water buffalo ferrule
Total Length: 416mm 
Edge Length: 263mm
Handle to Tip Length: 276mm
Blade Height: 49mm
Thickness:3.46mm
Handle Length: 144mm
Weight: 251g
Hand Orientation: Ambidextrous
HRC: 61-62
Saya: Sold Separately 

This is a stainless steel knife. It should be hand washed and towel dried. Habitual dishwasher use will result in degraded edge and handle. Consistent long term exposure to moisture can lead to oxidation.

Twisting, scraping and heavy use as well as use on hard and very dense objects can lead to edge damage. Using a quality wooden cutting board will keep a sharper edge for longer. Materials like glass, ceramic and bamboo should be avoided and will make the edge go dull quickly.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000 grit. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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