Description
⚡️Sakai Kitsuki Gingami No.3 Damascus Masao Yanagiba 27cm – Ebony Handle⚡
🔥Brand: Sakai Kitsuki
🔪YouTube Demo Video:https://youtu.be/-vYiwCKD1tA
🔪Knife Type: Masao Yanagiba
🔪Steel: Gingami No.3 (Silver 3) Damascus
🔪Rust Resistance: Strong
🔪Size: 27cm
🔪Handle: Ebony (Ferrule Random)
🔪Saya: Optional add-on (various materials available)
🔪Thickness: ≈4.1mm
🔪Blade Width: ≈3.3cm
🔪Weight: ≈234g
⭕️Although stainless steel offers good corrosion resistance, rust may still occur in humid, salty, or damaged conditions. Keep the blade dry and maintain it regularly.
Brand Introduction:
Sakai Kitsuki symbolizes the fusion of sharpness and purity—as hard as a tooth, as bright as the moon.
The name represents both strength and clarity, reflecting the brand’s philosophy of creating blades that shine in the kitchen like the moon in the night sky.
Sakai Kitsuki is more than a knife brand—it is a bridge connecting ancient and modern craftsmanship. These knives are made by renowned ateliers across Japan, from historic Sakai to skilled Gifu, to the 700-year-old forging region of Echizen, as well as independent masters in Fukuoka.
Every blade carries the passion of artisans who devote themselves to forging and sharpening, embedding their pursuit of perfection into every hammer strike and every polishing step.
It allows the world to witness the greatness of Japanese blade-forging art, and enables every user to experience tradition and craftsmanship with each cut.
Steel Introduction:
Gingami No.3 (Silver 3) is a high-grade stainless steel produced by Hitachi Metals.
It features high carbon and high chromium, with added vanadium and molybdenum—providing excellent edge retention, hardness, wear resistance, and corrosion resistance.
It is widely used in premium kitchen knives such as chef’s knives, slicers, and general-purpose blades.
Knife Type Introduction:
Yanagiba (Sashimi Knife) is a long, narrow, single-bevel knife designed for slicing raw fish for sashimi. Its razor-sharp edge creates extremely smooth, clean cuts that preserve the texture and flavor of the fish.