Sakai Takayuki Zangetsu Ginsan 390mm

Regular price 148,000.00 RSD
Sale price 148,000.00 RSD Regular price
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Pickup available at Be Sharp Beograd

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Sakai Takayuki Zangetsu Ginsan 390mm

  • Be Sharp Beograd

    Pickup available, usually ready in 1 hour

    27. marta
    15
    11060 Beograd
    Serbia

    +381612405551

Most similar to Katana!
These knives, one by one, are carefully forged and sharpened by skilled craftsmen in Sakai, one of the most famous cities in Japan precisely for the production of the famous Japanese swords - katana.
Sakai Takayuki is one of the few that holds to the traditional methods of blade making, and the families of employees at this forge have a history of making swords for Japanese imperial families.
A special team of people first forges the blade and then a completely separate family takes over the job of grinding and polishing the blade to perfect appearance and sharpness. Then again, a special expert engraves the blade and installs the handle. Each part of the process can be described as an art in itself.

The Ginsan or Silver #3 steel used to make these knives is a special Hitachi stainless steel that has similar hardness and sharpness retention to high carbon steels. Sharpness, a soft-cut feel and unparalleled durability with rust resistance are just some of the main attributes that further increase the value of this product, which represents a fusion of culture, tradition and the modern needs of both amateurs and professionals in the kitchen as well as enthusiasts and artists who value and seek something more from everyday products.

Knives of this type are used for long, precise and clean cuts of fish and other meats. The beautifully thinned blade will provide a surgical cut and the length of the blade to get it done in one go.

The handle of Wenge wood is a story in itself... Wenge wood is a hard wood with densely distributed fibers, which makes it very resistant to wear, bending and damage. That is why it is often used in the production of furniture, floors, doors and decorative panels. In cutlery, wenge is also highly valued for making knife handles for its beauty and strength. The handle is made in an octagonal traditional shape with a bison horn collar, and the fine polishing gives a feeling of compactness in the comfort of handling.

These knives are made in an extremely limited quantity and only a few pieces will be available from us.

Specifications

Manufacturer: Aoki Hamono
Blade Type: Sakimaru-Takohiki (Sashimi)
Blade length: 390mm
Total length: 570mm
Knife weight: 353
Blade type: Single Bevel
Back Thickness: 4.2mm
Steel: Ginsan
Hardness HRC: 61 ±1

Japanese kitchen knives are superb tools that will serve you for many years with proper care. Here are some key maintenance steps:

Cleaning and Drying:

- After each use, wash the knife by hand with lukewarm water and a mild detergent.
-Dry the knife carefully with a soft cloth or paper towel.
- Put the knife in a safe place where it will not come into contact with other kitchen utensils.

Sharpening:

The best way to sharpen your stainless kitchen knives is by hand, using a whetstone. Check out our range of sharpening stones.

Correct Usage:

Use your knife only for the tasks it was designed for in order to maintain its functionality and sharpness. Avoid the following:

AVOID:

- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, hard Parmesan rinds or rinds.
-Using a knife to open jars, cans or bottles.
-Using glass cutting boards or slicing directly on the work surface or plate.

Tips for Further Reading:

For more information on maintaining and caring for your kitchen knives, visit our blog titled "Maintaining Japanese Knives."

Note: Proper maintenance of your knives will extend their life and keep them sharp, making them a reliable tool in your kitchen.

  • Fast delivery from 1 to 3 days on the territory of Serbia.

  • You can always sharpen your knives with us.

  • Free gift wrapping.

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How to choose the first knife?

If you are buying your first Japanese knife, the advice is to choose a multifunctional blade shape that will cover the widest range of your needs in the kitchen. This includes Gyuto, Santoku and Bunka. The rule is that bigger people need bigger knives and vice versa.

Japanese knife as a perfect gift

Although in the culture of the Far East it is not recommended to give a blade as a gift because of the connection with cutting off good relations, they also could not resist the perfection of such a gift, so they devised a "trick" that allows them to gift knives without problems. Just ask for one coin from the person receiving the gift and in the eyes of strict superstition spirits it will be a fair exchange. Now no joke, a knife is a gift that unlike other transient things will be remembered forever because it will serve forever.

Everything you need to know about maintenance

  • Oštrenje japanskih noževa

    Sharpening Japanese knives

  • Briga i skladištenje

    Care and storage

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