Crows Nest store now open, in store specials!

1 8
Sakai Takayuki  |  SKU: SATA_G3GT_DE180

Sakai Takayuki Gintan Ginsanko Deba 180mm

$429.95

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications
Line Sakai Takayuki Gintan
Profile Deba
Bevel Type Single Bevel
Weight 316 g        11.15 oz
Edge Length 180 mm   .7.09 inch
Heel Height 54 mm     .2.13 inch
Width @ Spine 6.9 mm     0.27 inch
Width @ Mid 5.5 mm     0.22 inch
Width @ 1cm from Tip 2.8 mm     0.11 inch
Steel Ginsan / Silver #3 | Stainless
Blade Construction Nimai - Stainless Clad
Hardness (HRC) 60 - 62
Surface Finish Kasumi
Handle D Shaped Ho Wood Black Ferrule
Region Sakai
Best for
  • Pro chefs
  • Enthusiasts
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.


    Sakai Takayuki Gintan(銀鍛, Silver-Forge) is a pretty well positioned lineup in our stainless single bevel range. It is a step up from the more basic lines like the Inox series in both material and fit&finish. Knives in this line feature beautifully hand engraved line names, refined polishing on the bevel and a different styling that originated from its birthplace. This line is a good stepping stone from entry level single bevel blades and these knives would comfortably find themselves a place in high end sushi restaurants while being easy to look after.

    For single bevel knives, this is about the lowest price you can get for a Ginsan steel knife, Ginsan is a unique steel in the world of cutlery steels and it has a strong connection with single bevel knives. Single bevel knives now, if you would like to do it right, are still forged individually to achieve the right Ni-Mai forge welding and blade profile, and to sharpen them, you would need to remove more material on the Kiriha(primary bevel). This means blacksmiths need a steel that is easy to forge and chefs prefer a steel that is easy to sharpen, thus most single bevel knives are made with carbon steel.

    Stainless steel is characterized by the chromium addition that gives steel stainlessness and wear resistance(through chromium carbides), but they often introduce other alloys to further increase the wear resistance. The additional carbides makes stainless steel hard to sharpen and hard forge, thus Hitachi decided to make a very “pure” stainless steel that only has chromium addition for making low maintenance single bevel knives, which results in the Ginsan steel.

    This specialty steel has limited use as its relatively low wear resistance makes it hard to compete in other applications, but it has become the standard stainless steel to be used in single bevel knives all the way to the very high end ones. The reason that Gintan still comes at a more premium price while being a more “budget” Ginsan steel knife is partially due to the forged nature of them, although being optimised, Ginsan’s forging and heat treading is still harder to perform than regular carbon steel.

    For experienced eyes, the Gintan series features a profile that is slightly different from the typical Sakai-made pieces. The Deba of the Gintan series have a curved spine that extends all the way to the tang while the Sakai ones often straighten out behind the tip, Yanagiba have a similar feature and they all have a taller/wider profile than other series that Takayuki offers. According to our suppliers, the Gintan series are manufactured in Tosa, and if you look at other Tosa-made single bevel knives like Hatsukokoro’s Shirasagi series, it is not hard to see some kind of similarity between the two lines. These details and regional features are fascinating to look at and explore.

    The broader profile Yanagiba in the Gintan line is a compelling item in my mind, they feel quite firm in the hand due to the additional material, and the taller blade can give you a more confident slice. While they are nowhere near “budget”, the prices are still very competitive when considering what is being offered. If you are a chef looking for an intermediate range Yanagiba that would fit the status of your sushi restaurant, this would be a good line to switch to while keeping the maintenance low. If you are a Sushi enthusiast looking for a home single bevel knife, these stainlessness, fit and finish and beautiful engraved blade can easily find a place in your collection too.

    Pros Cons
  • Excellent performance
  • Great for professionals
  • Excellent fit and finish
    		•
  • High budget
    		•

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.

    Sakai Takayuki

    Sakai is the largest knife making region of professional single bevel knives, with over 600 years of knife making history. Sakai Takayuki stands out as the largest brand in the region. These knives, celebrated for their precision slicing and unparalleled sharpness, cater to professional chefs and culinary enthusiasts who demand the highest quality. At the heart of Sakai Takayuki's operations is the Sanbo Factory, a dedicated hand forge knife plant. Contrary to the notion of it being a place of innovation, the Sanbo Factory is focused on the traditional art of knife-making, where skilled artisans employ time-honored techniques to create knives that are both functional and beautiful.

    Adding to the brand's allure are collaborations with famed Sakai craftsmen like Itsuo Doi, who works exclusively for Sakai Takayuki. Doi's contributions exemplify the brand's commitment to maintaining the highest standards of craftsmanship.

    • Profile: Deba

      A deba knife is a traditional Japanese kitchen knife specifically designed for butchering fish, though it can also be used for poultry and other meats with smaller bones. Here are some key characteristics and features of a deba knife:

      Blade Material: Deba knives are available in various materials, including traditional carbon steels such as shirogami (white steel) and blue steel, as well as stainless steel variants like molybdenum stainless steel. Carbon steel is preferred for its excellent sharpness and edge retention, while stainless steel variants are less prone to rust.

      Blade Design: Deba knives typically have a single bevel blade, meaning they are sharpened completely on one side. This design is intended for right-handed use, though left-handed versions are available by special order.

      Blade Geometry: The blade of a deba knife is heavy and thick-spined, with a blade length ranging from 5 to 7 inches. This design, along with the weight of the knife, allows it to easily cut through fish bones and joints.

      Primary Purpose: The primary purpose of a deba knife is to break apart full fish, removing heads, fins, and bones, and filleting them. It is also suitable for butchering poultry and other meats with smaller bones.

      Technique Tips: When using a deba knife, it's recommended to allow the weight of the blade to do the work. A sturdy grip is essential, with the middle, ring, and pinkie fingers wrapped firmly around the handle. The pointer finger should be placed on the spine of the knife, while the thumb is positioned close to the heel edge of the blade to steady the strokes. When cutting through bones, downward pressure should be applied with the non-dominant hand to push the knife cleanly through.

      Slide for more >>

    • Steel: Ginsan / Silver #3

      Ginsan steel, also known as Silver 3 or G3 steel, is a type of stainless steel used in high-quality kitchen knives. It is appreciated for its ability to offer the traditional feel and sharpness of carbon steel while providing the corrosion resistance of stainless steel. Ginsan steel contains a moderate amount of carbon, chromium, and other alloying elements that ensure a good balance between edge retention and ease of sharpening. This steel is particularly favored for its fine grain structure, which allows for a very sharp edge, and its resistance to rust makes it a popular choice among professional chefs and home cooks who seek the performance of carbon steel without the maintenance challenges. Ginsan steel knives are known for their durability, ease of care, and excellent cutting performance, making them a preferred option for those looking for high-quality stainless steel cutlery.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Stainless

      Hardness: 60- 62

      << Slide for more >>

    • Construction: Nimai - Stainless Clad

      Nimai(Two Piece) is the Japan's traditional approach to the kitchen knife making, this construction method is typically found on knives with native Japanese origins like Yanagiba, Deba and Usuba. When constructing a Nimai knife, a piece of soft cladding metal will be placed onto a core steel, the two pieces of metal are then forgewelded and shaped into the knife.

      The Nimai knives are usually sharpened in single-bevel fashion, with hardened core steel exposed on the flat/hollow-ground side and soft cladding warping over the other side and over the spin. The soft cladding offers support for the harder yet more brittle core steel so the knive can have a thin, sharp edge while have some overall strength. Since the single bevel Japanese knives usually don't have a secondary bevel, the combination of soft cladding and hollow-grind have made the sharpening process easier than Monosteel and Honyaki knives.

      In recent years, knifemaker have been trying to utilize stainless claddings on the traditional Nimai knives, which were typically forged withcarbon steel. But unlike the Sanmai construction, the core steel will still be exposed on the hollow-ground side even the stainless cladding can protect the other side. The Stainless Clad Nimai knives seen on the market now would typically use a stainless core to pair with the stainless cladding, making the Nimai and traditional single bevel knives much more approachable for users who are interested in them.

      << Slide for more >>

    • Finish: Kasumi

      A Kasumi finish refers to a traditional Japanese blade-finishing technique used on knives, particularly those made from a combination of soft iron and harder steel. The term "Kasumi" means "mist" in Japanese, aptly describing the hazy, matte appearance achieved on the blade's bevel where the two metals meet. This effect is not only aesthetic but also showcases the craftsmanship involved in blending these materials, highlighting the skill in creating a knife that is both beautiful and functional.

      << Slide for more >>

    • Handle Specs

      Profile: D Shape WA

      Material:

      • Ho Wood
      • Black Buffalo Horn

      A classic handle that Masamoto Sohonten and many Tokyo knifemakers loves to use. Light, grips well and highly functional. The problem is because of its directional nature, it has to be pre-installed with right or left hand operation in mind.

      << Slide for more

    Back to top