Description
Soul of the Artisan × Sakai Hazuki: Created by Master Craftsman Naotaka Yamatsuka
If you pursue ultimate sharpness, you must not miss this! Hand-forged by the legendary Sakai bladesmith "Naotaka Yamatsuka," the Ginsan (Silver-3) steel series exclusively for 【Sakai Hazuki】 has officially debuted. Master-level forging craftsmanship grants this knife an incomparable cutting sensation.
🔗 Physical Demonstration Video: https://youtu.be/Ya2xjz6_dVk
─── Specification Details ───
▫️ Rust Resistance: Excellent (High rust resistance)
▫️ Size: 24cm
Thickness: Approx. 2.8mm
Blade Width: Approx. 3.4cm
Weight: Approx. 161g
Handle Material: Ebony Handle
▫️ Scabbard (Saya): Various materials available for additional purchase
─── Core Steel ▪️ Ginsan Steel ───
▪️ Hitachi Yasuki Ginsan Steel (Hitachi Gingami No.3, referred to as Gingami 3 or G3) is a high-quality stainless steel produced by Hitachi Metals, Ltd. in Japan. This stainless steel material is characterized by high carbon and high chromium content, containing specific amounts of vanadium and molybdenum. The composition of this material provides excellent edge retention, hardness, wear resistance, and corrosion resistance. It is commonly used in the production of high-quality kitchen cutlery, such as chef knives, slicing knives, and cleavers.
─── Soul of the Artisan: Fusion of Professional Grinding and Materials: Sakai Hazuki ───
Sakai Hazuki (さかい きつき): Sharp and hard like teeth, bright and mirror-like like the moon—this is the best interpretation of the brand's original intent. "Hazuki" (Dental Moon) represents hardness and purity, symbolizing that these knives can emit a unique brilliance in the kitchen, much like a bright moon in the night sky.
"Sakai Hazuki" is not only a cutlery brand but also a bridge connecting the ancient and the modern, the East and the West. Handcrafted by renowned knife factories across Japan—from the historic Sakai City to the skillfully proficient Seki City, to Echizen Fukui with 700 years of history, and Fukuoka with its independent bladesmiths—these artisans infuse their love for the art of forging and their pursuit of perfection into every strike and every polish.
It allows the world to witness the greatness of Japanese sword-forging art and enables every user to feel that long-standing tradition and craftsmanship at every moment of cutting ingredients.
─── Knife Introduction ▪️ Sujihiki Knife ───
Used for slicing meat and removing silver skin (connective tissue). The blade is long and thin, facilitating a clean separation by sliding between the meat and the tendon. It is also commonly used for slicing sushi toppings or large blocks of sashimi (such as tuna akami) and can be considered a versatile alternative between a Gyuto and a Yanagiba.
【 Maintenance Precautions 】
Although stainless steel possesses good corrosion resistance, it may still rust under humid, high-salinity, or damaged conditions. It is recommended to keep it dry and perform regular cleaning and maintenance.
Avoid Extreme Hard Objects: Strictly prohibited from hacking frozen ingredients or hard bones to prevent structural damage, chipping, or nicking of the blade.
No Machine Washing or Drying: Do not use a dishwasher or dish dryer; high temperatures and potent detergents will damage the knife body and handle material.
Standard Cleaning Process: After use, hand wash with warm water and immediately dry thoroughly with a dry cloth or soft towel. Store in a ventilated and dry place.
【 Professional After-Sales Maintenance 】
The store provides professional kitchen knife sharpening services to ensure your beloved knife remains in peak condition at all times.
