Sakai Takayuki | SKU: SATA_ZADA_SA180

Sakai Takayuki Ginga ZA-18 Damascus Santoku 180mm

Name: Sakai Takayuki Ginga ZA-18 Damascus Santoku 180mm
Brand: Sakai Takayuki
SKU: SATA_ZADA_SA180
Price: 299.95 AUD
Availability: OutOfStock

$299.95

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St Peters, NSW —
2 Bishop St, Unit 2, St Peters NSW 2044
+61 2 8234 8818
Crows Nest, NSW —
107 West St, Shop 1, Crows Nest NSW 2065
+61 2 8234 8848
Pickup only
Prahran, VIC —
180 Commercial Road, Shop 1, Prahran VIC 3181
+61 3 8199 9948
Pickup only

Detailed Specifications

Line	Sakai Takayuki Ginga ZA-18 Damascus
Profile	Santoku / Santoku
Steel	ZA-18 \| Stainless
Blade Construction	Sanmai - Stainless Damascus Clad
Hardness (HRC)	60 - 62
Surface Finish	Mirror Polish
Handle
Region	Sakai
Best for	Household Gift buyers Enthusiasts

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

Ginga (銀河, Galaxy) is the best looking stainless line from Sakai Takayuki. Each blade is clad in a mirror finished 69 layer damascus pattern over a ZA-18 core, a cobalt enriched stainless alloy developed by Aichi Steel. The layering catches the light across the whole flat, and out of the box the finish is genuinely striking.

ZA-18 is one of the newest stainless alloys, a high alloy stainless, with high carbon and chromium content and cobalt added for strength. Held at HRC 61-63 it reaches high sharpness and excellent edge retention, though like most stainless steels in this hardness band it asks for a bit of patience on the stones.

One honest note: a mirror finish shows water spots and fine scratches, so it takes a little care to keep it looking new. The line covers santoku, gyuto, nakiri, petty and sujihiki, all on an octagonal wenge wa handle with a horn ferrule. A lovely gift knife for someone who wants the damascus look with real performance underneath.

Pros	Cons
Excellent performance Great artistic Ideal for the household	Mirror polish can be hard to maintain Relatively hard to sharpen

Care Instruction

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

Sakai Takayuki

Aoki Hamono, the owner of Takayuki brand, is the largest maker of Sakai.

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 are built for precision slicing and a keen edge, and cater to professional chefs and culinary enthusiasts. 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.

The brand also collaborates with Sakai craftsmen like Itsuo Doi, who works exclusively for Sakai Takayuki.

“The undisputed leader of Sakai makers. ”

Est. 1947 | 昭和22年

Known for Classic Sakai knives, unique engraving.

Website aoki-hamono.co.jp Instagram @sakaitakayuki_knife_gallery Read more about Sakai Takayuki

Knife details

Profile

Santoku

三徳

Santoku · Double bevel

Compact double-bevel all-rounder with a flat edge and low tip; chopping feels controlled.

60–62

HRC Hardness

Composition not published

Steel

ZA-18

ZA-18ステンレス鋼

Stainless · Aichi

Aichi stainless, 60–62 HRC. Longer edge and tougher than VG10; resists rust.

Construction

Sanmai - Stainless Damascus Clad

三枚ダマスカス

3 layers · damascus clad

Hard core between stainless damascus layers, bare at the edge. Thinning wears the pattern.

Finish

Mirror Polish

Mirror polish

Polished to a true mirror that shows hamon or damascus clearly. Every scratch shows.

Frequently asked questions

Gyuto or santoku - which should I choose?

Both are all-purpose Japanese knives, and for most home cooks either will handle the bulk of daily prep. The choice comes down to length, blade shape, and how you like to cut.

A gyuto is the Japanese chef's knife - typically 210 to 240mm with a gently curved edge that lets you rock and slide through cuts as well as chop. The extra length and pointed tip give you reach and versatility, from proteins to large produce.

A santoku is shorter, usually 165 to 180mm, with a flatter profile and a rounded sheep's-foot tip. It rewards a straight up-and-down push cut, feels nimble in smaller hands or tight kitchens, and is the classic Japanese household knife.

Rule of thumb: choose a gyuto if you want one do-everything knife with more reach, or a santoku if you prefer a compact, easy-to-control blade. Plenty of our customers end up owning both.

Reviewed by James Zhang · Last updated 29 May 2026

	180mm
Weight	145 g
Total Length	340 mm
Tip to Heel Length	186 mm
Blade Height at Heel	46.6 mm
Width of Spine Above Heel	1.8 mm
Width of Spine at Middle of Blade	1.8 mm
Width of Spine at about 1cm From the Tip	1.0 mm
Steel	ZA-18 core with damascus cladding
Hardness	HRC 61:63
Handle Design	Octagonal Wenge Wood with Horn Ferrule

Sakai Takayuki Ginga ZA-18 Damascus Santoku 180mm

Availability

Detailed Specifications

Sakai Takayuki

Knife details

Santoku

ZA-18

Sanmai - Stainless Damascus Clad

Mirror Polish

Frequently asked questions

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Sakai Takayuki Ginga ZA-18 Damascus Santoku 180mm

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