Description
⚡️Sakai Kitsuki Gingami No.3 Kasumi Yanagiba 21cm / 24cm / 27cm / 30cm Ebony Handle with Double Imitation Ivory and Triple Silver Rings⚡
🔥Brand : #SakaiKitsuki
🔪YouTube (Knife Showcase Video) :https://youtu.be/prYCssTo7dI
🔪Knife Type : Yanagiba
🔪Steel : Gingami No.3, Kasumi Finish
🔪Rust Resistance : High
🔪Size : 21cm / 24cm / 27cm / 30cm
🔪Handle : Ebony with Double Imitation Ivory and Triple Silver Rings
🔪Saya : Optional add-on (multiple materials available)
🔪Thickness : ≈2.7mm / ≈2.8mm / ≈3.6mm / ≈3.8mm
🔪Blade Width : ≈3.1cm / ≈3.3cm / ≈3.4cm
🔪Weight : ≈200g / ≈220g / ≈240g / ≈265g
Brand Introduction:
⭕☽ Sakai Kitsuki: Hard and sharp like teeth, bright and pure like the moon — a perfect expression of the brand’s philosophy. “Kitsuki” represents hardness and purity, symbolizing knives that shine in the kitchen like a full moon in the night sky.
Sakai Kitsuki is more than just a knife brand; it is a bridge connecting ancient and modern craftsmanship, as well as Eastern and Western cultures. Crafted by skilled artisans from renowned knife-making regions across Japan — including historic Sakai, skilled Seki, 700-year-old Echizen in Fukui, and independent smiths in Fukuoka — each knife embodies passion, precision, and dedication to perfection.
These knives allow the world to witness the greatness of Japanese blade-making, and enable every user to feel the depth of tradition and craftsmanship with every cut.
Steel Introduction:
⭕️Gingami No.3 (Hitachi Silver Steel No.3) is a high-quality stainless steel produced by Hitachi Metals. It features a balanced composition with high carbon and chromium content, along with small amounts of vanadium and molybdenum. This combination provides excellent edge retention, hardness, wear resistance, and corrosion resistance, making it ideal for high-end kitchen knives such as chef’s knives, slicers, and cleavers.
Knife Model Introduction:
⭕️Yanagiba is a long, narrow, single-bevel knife designed specifically for slicing sashimi. Its extremely sharp edge allows for smooth, precise cuts, preserving the texture and flavor of delicate fish — an essential tool for sushi and Japanese cuisine professionals.