Sakai Takayuki | SKU: SKTKYK_G3KTM_KGY270

Sakai Takayuki Ginsan Kasumi K-tip Gyuto 270mm

$14,804.00

Tax included Shipping calculated at checkout.

St Peters —
2 Bishop St Unit 2 St Peters NSW 2044
+61 2 8234 8818
Crows Nest —
107 West St, Crows Nest NSW 2065
Pickup only

Detailed Specifications

Line	To Be Added - Stainless clad
Profile	K-tip Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	257 g 9.07 oz
Edge Length	261 mm .10.28 inch
Heel Height	51 mm .2.01 inch
Width @ Spine	2.8 mm 0.11 inch
Width @ Mid	2.4 mm 0.09 inch
Width @ 1cm from Tip	0.6 mm 0.02 inch
Steel	Ginsan / Silver #3 \| Stainless
Blade Construction	To Be Added
Hardness (HRC)	60 - 62
Surface Finish	To Be Added
Handle	Octagonal Ebony
Best for	To Be Added

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

The Sakai Takayuki Ginsan Kasumi K-tip Gyuto 270mm is a double-bevel chef's knife best fit for users requiring precise tip work and push-cutting performance in a stainless steel blade. This kiritsuke gyuto features an angled, clipped k-tip point and flatter edge profile that excels at scoring, detailing, and long slicing strokes while maintaining general-purpose utility. The 261mm edge length and 51mm heel height support deliberate, tip-led cutting techniques distinct from standard curved gyuto profiles.

Ginsan Silver #3 stainless steel from Hitachi Special Steel offers a fine grain structure for sharp edges with 60-62 HRC hardness, balancing edge retention with ease of sharpening. The reactive-free composition provides corrosion resistance without the maintenance demands of carbon steel cladding. Measuring 2.8mm at the heel and tapering to 0.6mm at the tip, this 257g knife pairs its geometry with an octagonal ebony handle. The kasumi finish and double-bevel construction distinguish this tool from single-bevel kiritsuke knives, serving chefs who value defined tip precision alongside stainless convenience.

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

Profile: K-tip Gyuto

Chefs Knife
The K-tip Gyuto — known in Japanese as kiritsuke gyuto (切付牛刀) — is a double-bevelled chef's knife that pairs the all-purpose body of a standard gyuto with a kiritsuke-style tip: an angled, clipped "k-tip" point in place of the gyuto's curved belly. Combined with a flatter edge profile, this gives two advantages. The sharply defined tip excels at precise work — scoring, detailing and picking — while the flatter edge is optimised for clean push-cutting and long slicing strokes. It remains a versatile general-purpose knife, but rewards a chef who works with deliberate, tip-led precision.

A note on naming: the K-tip (or "Kiritsuke") Gyuto is a double-bevelled knife and should not be confused with the traditional Kiritsuke (切付け) — a single-bevelled knife that is a genuinely different tool. Many retailers list the two interchangeably; at Knives and Stones we keep them distinct so you know exactly what you're buying.
Slide for more >>
Steel: Ginsan / Silver #3
Ginsan steel, also known as Silver 3 or G3 steel, is a type of stainless steel used in high-quality kitchen knives. It is appreciated for its ability to offer the traditional feel and sharpness of carbon steel while providing the corrosion resistance of stainless steel. Ginsan steel contains a moderate amount of carbon, chromium, and other alloying elements that ensure a good balance between edge retention and ease of sharpening. This steel is particularly favored for its fine grain structure, which allows for a very sharp edge, and its resistance to rust makes it a popular choice among professional chefs and home cooks who seek the performance of carbon steel without the maintenance challenges. Ginsan steel knives are known for their durability, ease of care, and excellent cutting performance, making them a preferred option for those looking for high-quality stainless steel cutlery.
Manufacturer:
- Hitachi Special Steel, Japan
Nature: Stainless
Hardness: 60- 62
<< Slide for more >>
Handle Specs
Profile: Octagonal WA
Material:
- Ebony
This handle, crafted from a single piece of ebony, exemplifies minimalist elegance and functional design. Its unique octagonal shape, featuring a subtle taper, offers a comfortable grip and a visually appealing geometric profile. The ebony wood, known for its deep, rich color and durability, has been meticulously milled from a single block, ensuring a seamless construction that highlights the wood's natural beauty and grain. The handle's surface has been highly polished, achieving a glossy finish that not only enhances the ebony's luxurious dark hue but also provides a smooth, tactile experience for the user. This design choice reflects a minimalist approach, focusing on simplicity, quality, and usability. The combination of the octagonal shape with the taper adds a modern twist to the classic material, making it a standout piece that blends traditional craftsmanship with contemporary aesthetics.
<< Slide for more