【 Sakai Takayuki | Ginsan Steel Kamagata Usuba 18cm 】
🔗 Physical Demonstration Video: https://youtu.be/QA8pJ-W6DCs
─── Specification Details ─── ▫️ Rust Resistance: Excellent (High rust resistance)
▫️ Size: 18 cm
✦ Thickness: Approx. 3 mm
✦ Blade Width: Approx. 4.2 cm
✦ Weight: Approx. 161 g
✦ Handle: Magnolia Wood Octagonal Handle
▫️ Scabbard (Saya): Various materials available for additional purchase
─── Core Steel ▪️ Ginsan Steel (Silver 3) ───
Hitachi Yasugi Ginsan Steel (Hitachi Gingami No.3, or G3) is a premium stainless steel produced by Hitachi Metals, Ltd. in Japan. This steel is characterized by high carbon and chromium content, with specific additions of vanadium and molybdenum. This composition ensures excellent edge retention, hardness, wear resistance, and corrosion resistance. It is a top choice for high-quality professional kitchen tools such as chef’s knives, slicers, and vegetable knives.
─── Soul of the Artisan: Fusion of Craft and Material: Sakai Takayuki ───
The flagship brand of Aoki Hamono Seisakusho, inheriting over 600 years of Sakai Uchi Hamono (forged cutlery) tradition. Sakai City is one of Japan's three major cutlery hubs, originally famous for samurai swords. From the 16th century, the production of tobacco knives led to the development of high-quality handcrafted kitchen knives, eventually becoming an exclusive monopoly of the Edo Shogunate. The forging technique is meticulous, involving the repeated hammering of soft iron and steel to create a blade that is both razor-sharp and durable.
Sakai Takayuki offers a vast range of knives, including single-bevel, double-bevel, Japanese, and Western styles, exporting to over 100 countries. In recent years, the "Sakai Takayuki Knife Gallery & Lounge" has integrated cutlery with art and culinary experiences, allowing visitors to appreciate artisan skills and Japanese sword culture, ensuring the brand continues to shine globally.
─── Knife Introduction ▪️ Usuba (Kamagata) ───
The Usuba is a traditional single-bevel vegetable knife, available in "Azuma" (rectangular) and "Kamagata" (curved tip) styles. Primarily used for vegetables, it is famously used by Japanese chefs for "Katsuramuki" (rotary peeling of radish into long, paper-thin sheets). Its exceptionally thin and sharp edge is perfect for precision decorative cutting, straight slicing, and delicate peeling—essential techniques in authentic Japanese cuisine.
【 Maintenance Precautions 】
✦ust Prevention: Although stainless steel is corrosion-resistant, it may still rust in humid, high-salinity, or damaged conditions. Keep dry and perform regular maintenance.
1.Avoid Extreme Hard Objects: Strictly prohibited from hacking frozen ingredients or hard bones to prevent structural damage, chipping, or nicking of the blade.
2.No Machine Washing or Drying: Do not use dishwashers or dryers; high temperatures and strong detergents will damage the blade and handle.
3.Standard Cleaning: After use, hand wash with warm water and immediately dry thoroughly with a soft towel. Store in a well-ventilated, dry place.
【 Professional After-Sales Maintenance 】 ✦ Our shop offers professional sharpening services to ensure your knife remains in peak condition.
