Sakai Takayuki Sakimaru Japanese Knife 300 mm, Damascus Ginsanko

Product detailed description

Japanese chef's knife Sakimaru Sakai Damascus Ginsanko

Very sharp Japanese knife Sakimaru has a very impressive design. Thanks to its length and high sharpness, this knife is ideal for slicing, cutting very thin slices of meat, fish and vegetables. It is ground from only one side, so it is suitable only for right-handed people. It is ground on one side only, so it is suitable for right-handed people only.

The blade of this knife is a true gem of craftsmanship. At its heart is a Blue Steel carbon steel core, renowned for its superior hardness and ability to maintain a sharp edge even under heavy use. This material is valued for its durability and sharpness, making the blade ideal for precision cutting. In addition, the blade is elegantly wrapped on one side with damascus steel, which not only contributes to the aesthetic appearance thanks to its unique patterns, but also increases the strength and flexibility of the blade. The combination of these materials gives the blade not only an impressive appearance, but also great functionality that will satisfy both professionals and enthusiastic cooks. Excellent for grinding on water stones.

The octagon-shaped handle is made of Wenge hardwood with an end (bolster) of genuine buffalo horn. Wenge wood is an exotic wood species that has an attractive texture with dark brown to black streaks. The overall colour ranges from dark brown to black. In combination with the buffalo horn, the handle looks really beautiful. The handles are designed to fit perfectly in the hand and provide comfort. The blades are perfectly balanced and prevent hand fatigue. This ensures maximum control and accuracy

The knife comes with a practical softwood sheath that is moisture-resistant and resin-free. Saya prevents damage to the knife during transport.

Knife parameters:

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Recommendations and maintenance

Sharpening a kitchen knife

We recommend the use of diamond and water grinding stones for the knife edge. If you are not 100% sure of your skills and abilities, please contact us. We will sharpen your knives individually according to your wishes. We also regularly organize knife sharpening courses. Alternatively, look for a professional grinder in your area. Damage that could result from unprofessional grinding is irreversible.

Cleaning a kitchen knife:

Particles attached to the blade surface from aggressive substances can begin to corrode and form rust-like stains on the blade surface. However, it's not the blade that rusts, it's the attached particles. For example, baking soda is commonly used for removal, which when soaked forms a "slurry" and an old cork.