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A high-quality sakimaru knife for your collection!
San Maï blade: superposition of 3 layers of steel
Core in Japanese Ginsan steel with approx. 0.95% carbon content
Hardness of 59/60 HRC Rockwell: high-performance cutting edge
Stainless steel outer layers - better protection
Wenge wood handle with buffalo horn bolster and base
Octagonal cut for ergonomic grip
Comes with a protective lacquered saya - Robust
Blacksmith: Shogo Yamatsuka - Sharpening: Mitsuo Yamatsuka
Handcrafted in Sakai, Japan
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The Sakai Takayuki Zangetsu 30 cm sakimaru knife is an exceptional knife used by chefs to prepare sashimi. Its 30 cm blade makes long, clean cuts: ultra-fine carpaccios, delicate sashimi, filleting fish or large ingredients with fluidity.
The blade of this Japanese kitchen knife is a perfect illustration of Japanese craftsmanship. It is built using the San Maï technique, which means "three layers". This ancestral process consists of placing a central core of very hard steel between two outer layers of softer steel. This method balances hardness while protecting the core of your blade.
The core of this blade is forged from Japanese Ginsan steel, also known as Silver 3 or G3. This stainless alloy contains around 0.95% carbon and a high chromium content, giving it a remarkable balance of cutting performance, strength and edge longevity. Thanks to a hardness of around 59/60 HRC Rockwell, the wire retains its precise sharpness for a long time, while remaining sufficiently easy to maintain on a whetstone.
The top layer is made of stainless steel, protecting the core, improving resilience and providing superior sharpening comfort. The result is a blade that combines cutting finesse with ease of maintenance.
Typical of sakimaru knives, this blade features an asymmetrical cutting edge, ideal for right-handed use. This is ideal for an adapted cutting technique: fluid, smooth movements.
The handle of your Japanese kitchen knife is designed in the purest spirit of traditional Japanese handles. It adopts an octagonal shape that ensures a stable, intuitive grip, enabling effortless guidance of a blade as long as this model's. This geometry offers comfort for both the precise movements and continuous strokes required for cutting sashimi.
The wood chosen is wenge, a dense, naturally dark species that provides great strength as well as sober, refined elegance. This material is distinguished by its ability to resist moisture and retain its appearance over time, while offering a pleasant, slightly textured feel that reinforces the mastery of your Sakai Takayuki knife.
The black buffalo horn bolster and base complete the look. The bolster provides the transition between blade and handle, while adding a traditional aesthetic note reminiscent of the most prestigious Japanese knives. This combination of wenge and horn embodies Sakai Takayuki's attention to detail, combining modernity with respect for craftsmanship.
Thanks to this handle, the knife's balance is optimized, reducing fatigue during long cutting sessions and allowing the full potential of the blade to be exploited.
A protective wooden sheath, the saya, completes the package, offering safe storage and preserving both the beauty of the handle and the sharpness of the edge.
To care for your exceptional Japanese knife, it should be washed only by hand with a sponge and mild detergent. Once cleaned, you should dry it immediately to remove all traces of moisture and store it in a dry place. This Japanese knife should never be put in the dishwasher or left to soak in the sink.
The Sakai Takayuki Zangetsu range of knives is produced in Sakai, a historic Japanese cutlery town (Osaka) renowned for its craftsmanship. Experienced master blacksmiths and sharpeners are involved in each piece, ensuring precise, meticulous handwork.
Shogo Yamatsuka, a master blacksmith from Sakai, has shaped this sakimaru knife drawing on decades of experience. Trained by his father, a seasoned craftsman, he learned early on how to work Ginsan steel, a demanding material in which he is now one of the leading specialists. In Sakai, he is recognized as the only blacksmith capable of hot-forging this steel, a particularly complex technique requiring patience and expertise.
His exceptional mastery of Ginsan steel earned him the prestigious title of Master Traditional Craftsman from Japan's Ministry of Economy, Trade and Industry. This distinction, reserved for craftsmen who have dedicated their lives to perfecting their art and passing it on, crowns more than thirty years of Shogo Yamatsuka's commitment to traditional forging.
After forging, the blade is entrusted to Mitsuo Yamatsuka, also a Master Traditional Craftsman, who excels in the delicate art of sharpening. The combined work of these two masters guarantees an exceptional knife of remarkable efficiency, combining perfect geometry and a razor-sharp edge.
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