Sakai Takayuki | SKU: SATA-G3-YA300

Sakai Takayuki Ginsan Yanagiba 300mm

Name: Sakai Takayuki Ginsan Yanagiba 300mm
Brand: Sakai Takayuki
SKU: SATA-G3-YA300
Price: 10802.00 TWD
Availability: OutOfStock

$10,802.00

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications

Line	Sakai Takayuki Gintan
Profile	Yanagiba
Bevel Type	Single Bevel
Weight	213 g \| 7.5 oz
Edge Length	295 mm \| 11 39/64″
Heel Height	33 mm \| 1 19/64″
Width @ Heel	4.1 mm \| 5/32″
Width @ Mid	3.2 mm \| 1/8″
Width @ 1cm from Tip	1.2 mm \| 3/64″
Steel	Ginsan / Silver #3 \| Stainless
Blade Construction	Nimai - Stainless Clad
Hardness (HRC)	60 - 62
Surface Finish	Kasumi
Handle	Ho Wood Octagonal
Region	Sakai
Best for	Pro chefs Enthusiasts

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Sakai Takayuki Gintan(銀鍛, Silver-Forge) is a pretty well positioned lineup in our stainless single bevel range. It is a step up from the more basic lines like the Inox series in both material and fit&finish. Knives in this line feature beautifully hand engraved line names, refined polishing on the bevel and a different styling that originated from its birthplace. This line is a good stepping stone from entry level single bevel blades and these knives would comfortably find themselves a place in high end sushi restaurants while being easy to look after.

For single bevel knives, this is about the lowest price you can get for a Ginsan steel knife, Ginsan is a unique steel in the world of cutlery steels and it has a strong connection with single bevel knives. Single bevel knives now, if you would like to do it right, are still forged individually to achieve the right Ni-Mai forge welding and blade profile, and to sharpen them, you would need to remove more material on the Kiriha(primary bevel). This means blacksmiths need a steel that is easy to forge and chefs prefer a steel that is easy to sharpen, thus most single bevel knives are made with carbon steel.

Stainless steel is characterized by the chromium addition that gives steel stainlessness and wear resistance(through chromium carbides), but they often introduce other alloys to further increase the wear resistance. The additional carbides makes stainless steel hard to sharpen and hard forge, thus Hitachi decided to make a very “pure” stainless steel that only has chromium addition for making low maintenance single bevel knives, which results in the Ginsan steel.

This specialty steel has limited use as its relatively low wear resistance makes it hard to compete in other applications, but it has become the standard stainless steel to be used in single bevel knives all the way to the very high end ones. The reason that Gintan still comes at a more premium price while being a more “budget” Ginsan steel knife is partially due to the forged nature of them, although being optimised, Ginsan’s forging and heat treading is still harder to perform than regular carbon steel.

For experienced eyes, the Gintan series features a profile that is slightly different from the typical Sakai-made pieces. The Deba of the Gintan series have a curved spine that extends all the way to the tang while the Sakai ones often straighten out behind the tip, Yanagiba have a similar feature and they all have a taller/wider profile than other series that Takayuki offers. According to our suppliers, the Gintan series are manufactured in Tosa, and if you look at other Tosa-made single bevel knives like Hatsukokoro’s Shirasagi series, it is not hard to see some kind of similarity between the two lines. These details and regional features are fascinating to look at and explore.

The broader profile Yanagiba in the Gintan line is a compelling item in my mind, they feel quite firm in the hand due to the additional material, and the taller blade can give you a more confident slice. While they are nowhere near “budget”, the prices are still very competitive when considering what is being offered. If you are a chef looking for an intermediate range Yanagiba that would fit the status of your sushi restaurant, this would be a good line to switch to while keeping the maintenance low. If you are a Sushi enthusiast looking for a home single bevel knife, these stainlessness, fit and finish and beautiful engraved blade can easily find a place in your collection too.

Pros	Cons
Excellent performance Great for professionals Excellent fit and finish	More sharpening needed

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.

Sakai Takayuki

Aoki Hamono, the owner of Takayuki brand, is the largest maker of Sakai.

Sakai is the largest knife making region of professional single bevel knives, with over 600 years of knife making history. Sakai Takayuki stands out as the largest brand in the region. These knives, celebrated for their precision slicing and unparalleled sharpness, cater to professional chefs and culinary enthusiasts who demand the highest quality. At the heart of Sakai Takayuki's operations is the Sanbo Factory, a dedicated hand forge knife plant. Contrary to the notion of it being a place of innovation, the Sanbo Factory is focused on the traditional art of knife-making, where skilled artisans employ time-honored techniques to create knives that are both functional and beautiful.

Adding to the brand's allure are collaborations with famed Sakai craftsmen like Itsuo Doi, who works exclusively for Sakai Takayuki. Doi's contributions exemplify the brand's commitment to maintaining the highest standards of craftsmanship.

“The undisputed leader of Sakai makers. ”

Est. 1947 | 昭和22年

Known for Classic Sakai knives, unique engraving.

Website aoki-hamono.co.jp Instagram @sakaitakayuki_knife_gallery Read more about Sakai Takayuki

Profile

Yanagiba

The Yanagiba, often simply called Yanagi, stands as a quintessential knife in the Japanese culinary realm, specifically designed for the artful preparation of sashimi, sushi, and sliced raw fish and seafood. As a member of the Sashimi hōchō family, it is celebrated for its long, slender blade that ensures precision cuts with minimal effort. Blade lengths start at approximately 210mm and can extend up to 360mm, with the 240mm and 270mm sizes being the most favored for home use, while professional kitchens frequently opt for 300mm and larger. This knife's design is not just about aesthetics but about fulfilling the precise requirements of Japanese cuisine, making it a vital tool for both amateur and seasoned chefs.

Compare with

Ginsan / Silver #3

—

13.0% 9.8% 6.5% 3.3% 0

1.0%

13.0%

0.7%

0.35%

0.03%

0.02%

C — Carbon Cr — Chromium Mn — Manganese Si — Silicon P — Phosphorus S — Sulfur

Hardness 60–62 HRC

555759616365+

Steel

Ginsan / Silver #3

Manufacturer
- Hitachi Special Steel, Japan
Nature Stainless
Hardness60–62 HRC

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.

Construction

Nimai - Stainless Clad

Nimai(Two Piece) is the Japan's traditional approach to the kitchen knife making, this construction method is typically found on knives with native Japanese origins like Yanagiba, Deba and Usuba. When constructing a Nimai knife, a piece of soft cladding metal will be placed onto a core steel, the two pieces of metal are then forgewelded and shaped into the knife.

The Nimai knives are usually sharpened in single-bevel fashion, with hardened core steel exposed on the flat/hollow-ground side and soft cladding warping over the other side and over the spin. The soft cladding offers support for the harder yet more brittle core steel so the knive can have a thin, sharp edge while have some overall strength. Since the single bevel Japanese knives usually don't have a secondary bevel, the combination of soft cladding and hollow-grind have made the sharpening process easier than Monosteel and Honyaki knives.

In recent years, knifemaker have been trying to utilize stainless claddings on the traditional Nimai knives, which were typically forged withcarbon steel. But unlike the Sanmai construction, the core steel will still be exposed on the hollow-ground side even the stainless cladding can protect the other side. The Stainless Clad Nimai knives seen on the market now would typically use a stainless core to pair with the stainless cladding, making the Nimai and traditional single bevel knives much more approachable for users who are interested in them.

Finish

Kasumi

A Kasumi finish refers to a traditional Japanese blade-finishing technique used on knives, particularly those made from a combination of soft iron and harder steel. The term "Kasumi" means "mist" in Japanese, aptly describing the hazy, matte appearance achieved on the blade's bevel where the two metals meet. This effect is not only aesthetic but also showcases the craftsmanship involved in blending these materials, highlighting the skill in creating a knife that is both beautiful and functional.

Handle

Ho Wood Octagonal

Profile Octagonal WA
Material
- Ho Wood

A ho wood octagonal handle is a traditional Japanese knife handle prized for its light weight, balance, and natural aesthetic. Crafted from ho wood (Japanese magnolia), the handle offers a smooth, comfortable grip that remains stable even during long periods of use. Its pale, subtly grained appearance complements the refined simplicity of Japanese blades.

The octagonal shape provides excellent control and ergonomics, allowing both right- and left-handed users to maintain a secure, precise hold. Unlike heavier Western handles, ho wood handles shift the knife’s balance point closer to the blade, enhancing agility and cutting precision.

Often paired with a water buffalo horn ferrule, the ho wood handle also resists humidity and minimizes cracking. Its understated elegance and functional design reflect the Japanese philosophy of harmony between tool and craftsman—making it a favored choice among professional chefs and knife enthusiasts who value tradition, comfort, and performance.

Sakai Takayuki Ginsan Yanagiba 300mm

Detailed Specifications