【 Sakai Takayuki | Ginsan Steel Azumagata Usuba 16.5cm / 18cm / 21cm Magnolia Octagonal Handle 】
🔗 Physical Demonstration Video: https://youtu.be/1ex2oXnlrO0
─── Specification Details ─── ▫️ Rust Resistance: Excellent (High rust resistance)
▫️ Size: 16.5 cm
✦ Thickness: Approx. 3 mm
✦ Blade Width: Approx. 4 cm
✦ Weight: Approx. 138 g
▫️ Size: 18 cm
✦ Thickness: Approx. 2.7 mm
✦ Blade Width: Approx. 4.2 cm
✦ Weight: Approx. 150 g
▫️ Size: 21 cm
✦ Thickness: Approx. 3.8 mm
✦ Blade Width: Approx. 4.9 cm
✦ Weight: Approx. 254 g
▫️ Handle: Magnolia Wood Octagonal Handle
▫️ Scabbard (Saya): Various materials available for additional purchase
─── Core Steel ▪️ Ginsan Steel (Silver 3) ───
Hitachi Yasugi Ginsan Steel (Gingami No.3 or G3) is a high-grade stainless steel produced by Hitachi Metals, Ltd., Japan. Known for its high carbon and chromium content, it also contains vanadium and molybdenum. This specific composition provides an exceptional balance of edge retention, hardness, wear resistance, and corrosion resistance. It is a preferred material for professional-grade kitchen tools, including chef's knives, slicers, and vegetable knives.
─── Soul of the Artisan: Fusion of Craft and Material: Sakai Takayuki ───
As the leading brand of Aoki Hamono Seisakusho, Sakai Takayuki embodies over 600 years of Sakai’s forged cutlery heritage. Sakai City, one of Japan’s premier knife-making regions, originally gained fame for samurai swords. Since the 16th century, the craftsmanship evolved through the production of tobacco knives into high-quality kitchen cutlery, once protected as exclusive goods by the Edo Shogunate. The forging process involves meticulous hammering of soft iron and steel to ensure a sharp, resilient edge.
Sakai Takayuki offers a diverse range of single and double-bevel knives, exported to over 100 countries. Initiatives like the "Sakai Takayuki Gallery & Lounge" combine art and culinary experience, allowing the world to appreciate the deep-rooted artisan culture of Sakai.
─── Knife Introduction ▪️ Usuba (Azumagata) ───
The Usuba is a traditional single-bevel knife primarily used for vegetables. It comes in the rectangular "Azumagata" (Eastern style) and the curved-tip "Kamagata" (Western/Kansai style). Professional Japanese chefs often use the Usuba for "Katsuramuki"—a technique of rotary-peeling vegetables like radish into paper-thin sheets. Its razor-thin edge is designed for precision, making it indispensable for delicate slicing, julienne, and decorative cutting.
【 Maintenance Precautions 】
Rust Prevention: Although stainless steel is corrosion-resistant, it may still rust in humid, high-salinity, or damaged conditions. Keep dry and clean regularly.
Avoid Extreme Hard Objects: Never use the blade on frozen foods or hard bones to prevent chipping, nicking, or structural damage.
No Machine Washing or Drying: Do not use dishwashers or dryers; high temperatures and harsh detergents will damage the blade and handle.
Standard Cleaning: After use, hand wash with warm water and dry immediately with a soft towel. Store in a well-ventilated, dry place.
【 Professional After-Sales Maintenance 】 Our store provides professional sharpening services to ensure your knife remains in peak performance.
