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Sakai Takayuki  |  SKU: SATA_G3GT_YA270

Sakai Takayuki Gintan Ginsanko Yanagiba 270mm

$8,003.00
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Detailed Specifications
Line To Be Added - Stainless clad
Profile Yanagiba
Bevel Type Single Bevel
Weight 184 g        6.49 oz
Edge Length 266 mm   .10.47 inch
Heel Height 34 mm     .1.34 inch
Width @ Spine 3.4 mm     0.13 inch
Width @ Mid 2.9 mm     0.11 inch
Width @ 1cm from Tip 1.0 mm     0.04 inch
Steel Ginsan / Silver #3 | Stainless
Blade Construction To Be Added
Hardness (HRC) 60 - 62
Surface Finish To Be Added
Handle Octagonal Teak Black Ferrule
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 (銀鍛) Yanagiba 270mm is a K&S Special order from Sakai Takayuki. It is featured with refined, single-bevel slicing knife crafted in the traditional style of Sakai, Japan. Forged from Ginsan (Silver #3) stainless steel, it offers excellent edge retention and sharpness comparable to high-carbon steels, while being much easier to maintain due to its rust resistance. The 270mm blade length is ideal for precise, clean cuts on sashimi, raw fish, and other delicate proteins—allowing chefs to glide through ingredients with minimal cell damage, preserving texture and flavor.

    This knife features a beautiful kasumi (mist) finish, showcasing the craftsmanship of Sakai’s skilled artisans. The single-bevel grind provides razor-sharp performance for right-handed users, with a subtle concave ura on the back for food release. Often paired with a traditional wa-handle made from magnolia or rosewood, this yanagiba is perfect for both professional sushi chefs and serious home cooks seeking precision, tradition, and low-maintenance performance in one.

     


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

    • 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.

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    • 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

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    • Handle Specs

      Profile: Octagonal WA

      Material:

      • Teak
      • Black Buffalo Horn

      The teak wood, known for its durability and rich grain patterns, provides a sturdy yet comfortable grip for precise handling during culinary tasks. Complemented by the sleek black horn ferrule, the handle boasts a striking contrast that adds sophistication to the overall design.

      Fashioned in an octagonal shape, the handle offers ergonomic benefits, allowing for a secure and comfortable grip from various angles. Its tapered design from bottom to top ensures a balanced feel and optimal control, promoting effortless maneuverability while slicing, chopping, or dicing ingredients.

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