Sakon Ginga, Nashiji - Gyuto 210 MM
The Sakon Ginga Gyuto knife utilizes Gingami 3, a high-quality stainless steel, boasting sharpness and edge retention comparable to carbon steel blades, appealing to both professional and home chefs with their irresistible allure, complemented by a Japanese wooden octagonal handle.
YSS (Yasuki Specialty Steel) from Hitachi Metals in Japan's San'in region uses high-purity iron sands and traditional Tatara iron-making techniques to achieve exceptional hardness and toughness. YSS Gingami steel comes in three variations: No. 5, No. 3, and No. 1. Among these, Gingami No. 3 is the preferred choice for chefs, offering a perfect balance of No. 5's durability and No. 1's high carbon content. This results in superior edge retention, fine grain structure, corrosion resistance, and ease of sharpening, making it ideal for kitchen use. This steel combines stainless steel with chromium for a cutting feel similar to high-end carbon steel and features a soft stainless SUS405 outer layer and Sakon's Neo-Classic Nashiji finish.
Nashiji, translating to 'pear skin pattern' in Japanese, embodies a cool-textured feel achieved through a knife finishing technique that leaves the blade surface rustic and unfinished, mimicking the texture of Asian pear skin. Combined with a walnut wooden handle made in an octagonal shape, it is a favored choice among top professional chefs for its optimal comfort and precision during use.
The Sakon Ginga Gyuto knife utilizes Gingami 3, a high-quality stainless steel, boasting sharpness and edge retention comparable to carbon steel blades, appealing to both professional and home chefs with their irresistible allure, complemented by a Japanese wooden octagonal handle.
YSS (Yasuki Specialty Steel) from Hitachi Metals in Japan's San'in region uses high-purity iron sands and traditional Tatara iron-making techniques to achieve exceptional hardness and toughness. YSS Gingami steel comes in three variations: No. 5, No. 3, and No. 1. Among these, Gingami No. 3 is the preferred choice for chefs, offering a perfect balance of No. 5's durability and No. 1's high carbon content. This results in superior edge retention, fine grain structure, corrosion resistance, and ease of sharpening, making it ideal for kitchen use. This steel combines stainless steel with chromium for a cutting feel similar to high-end carbon steel and features a soft stainless SUS405 outer layer and Sakon's Neo-Classic Nashiji finish.
Nashiji, translating to 'pear skin pattern' in Japanese, embodies a cool-textured feel achieved through a knife finishing technique that leaves the blade surface rustic and unfinished, mimicking the texture of Asian pear skin. Combined with a walnut wooden handle made in an octagonal shape, it is a favored choice among top professional chefs for its optimal comfort and precision during use.
Description
The Sakon Ginga Gyuto knife utilizes Gingami 3, a high-quality stainless steel, boasting sharpness and edge retention comparable to carbon steel blades, appealing to both professional and home chefs with their irresistible allure, complemented by a Japanese wooden octagonal handle.
YSS (Yasuki Specialty Steel) from Hitachi Metals in Japan's San'in region uses high-purity iron sands and traditional Tatara iron-making techniques to achieve exceptional hardness and toughness. YSS Gingami steel comes in three variations: No. 5, No. 3, and No. 1. Among these, Gingami No. 3 is the preferred choice for chefs, offering a perfect balance of No. 5's durability and No. 1's high carbon content. This results in superior edge retention, fine grain structure, corrosion resistance, and ease of sharpening, making it ideal for kitchen use. This steel combines stainless steel with chromium for a cutting feel similar to high-end carbon steel and features a soft stainless SUS405 outer layer and Sakon's Neo-Classic Nashiji finish.
Nashiji, translating to 'pear skin pattern' in Japanese, embodies a cool-textured feel achieved through a knife finishing technique that leaves the blade surface rustic and unfinished, mimicking the texture of Asian pear skin. Combined with a walnut wooden handle made in an octagonal shape, it is a favored choice among top professional chefs for its optimal comfort and precision during use.
