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An exceptional sakimaru knife for your collection!
27cm blade in San Maï structure: 3 alternating layers of steel
0.95% carbon-enriched Japanese Ginsan steel core
59/60 HRC Rockwell hardness: high-performance, long-lasting cutting edge
Blade surface with elegant mirror-polished finish
Ironwood handle with stainless steel bolster and base and resin ring
Octagonal shape for ergonomic grip
Blacksmith: Shogo Yamatsuka - Sharpening: Hirotsugu Tosa
Handcrafted in Sakai, Japan - Limited stock
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The fruit of centuries of craftsmanship, this 27 cm Sakai Takayuki Shiden sakimaru knife is much more than a simple cutting tool: it's a collector's item designed for enthusiasts! Forged in the town of Sakai, the birthplace of Japanese cutlery for over 600 years, this model embodies the purity of craftsmanship combined with technical perfection. Every detail has been designed to offer a unique cutting experience, where precision, balance and beauty coexist.
The 27 cm blade has a San Maï structure, composed of three layers: a hard central core sandwiched between two softer protective layers. This type of construction, widely used in top-level Japanese forging, ensures both robustness and reduced risk of breakage.
The core is forged in Ginsan steel (Silver #3), a top-of-the-range Japanese stainless steel enriched with 0.95% carbon. This steel is particularly prized by master blacksmiths, as it combines the performance of a traditional carbon steel (sharpness, fineness of sharpness, wire retention) with the advantages of stainless steel (better corrosion resistance, simplified maintenance).
The Rockwell hardness of 59/60 HRC guarantees an excellent compromise between cutting performance and ease of maintenance. This level of hardness enables the blade to retain its edge longer.
Finally, the surface is carefully mirror-polished, a demanding finish that requires hours of manual labor. Not only does this polish provide an elegant, glossy appearance, it also reduces friction during cutting: food sticks less to the blade, facilitating precise, clean gestures.
The handle of this handcrafted Japanese knife has nothing to envy to the blade: it is made of ironwood, an ultra-dense and resistant species chosen for its natural longevity, stability over time and pleasant feel. Its deep, dark grain makes it a strong visual element, in keeping with the elegance of the blade.
The wood is complemented by a stainless steel bolster and base, for strength and sophistication. These metal parts reinforce the structure of the handle, protect the ends of the wood from impact and add weight for a perfect balance between blade and handle.
A decorative white resin ring, integrated into the handle, emphasizes the transition between materials with refinement. It's a subtle detail, but one that reveals the attention paid to each element. What's more, fine red edging is integrated in several places on the handle to add character to your Japanese kitchen knife!
The octagonal shape of the handle ensures an ergonomic, stable grip. You'll appreciate the control and precision it brings, especially when making fine, repetitive gestures.
Avoid contact with bones, frozen foods or hard surfaces such as glass or marble. Prefer a wooden or flexible polyethylene board.
Wash your Japanese knife exclusively by hand, using a sponge and mild detergent. Once washed, wipe immediately with a clean cloth and store in a dry place. Do not use the dishwasher or leave your knife to soak in the sink.
For sharpening, use Japanese stones with a suitable grain to maintain your razor edge. Store your knife away from moisture in a suitable sheath or on a protected magnetic support.
The Sakai Takayuki brand collaborates with experienced cutlery craftsmen. For this exceptional Japanese knife, Japanese blacksmith Shogo Yamatsuka and master sharpener Hirotsugu Tosa worked together.
A native of Sakai, Shōgo Yamatsuka carries on a centuries-old family tradition, inherited from his father, a renowned blacksmith. From an early age, he was initiated into the precise gestures of artisan forging, developing a particular affinity for working Ginsan steel, renowned for its technicality. Today, he is considered the only Sakai craftsman capable of hot-forging this stainless steel, a complex process that demands rigor, thermal control and an eye for detail.
His exceptional mastery of Ginsan has earned him official recognition: the Japanese Ministry of Economy, Trade and Industry has awarded him the prestigious title of Master Traditional Craftsman. A rare distinction, reserved for craftsmen who have dedicated their lives to excellence and the transmission of ancestral know-how. With over 30 years' experience, Shōgo Yamatsuka is the living embodiment of Sakai's forge heritage!
Sharpening work is entrusted to Hirotsugu Tosa, a specialist sharpener whose precision hand-sharpening ensures a clean cut from the very first use! Born in the Sakai region, Hirotsugu Tosa has devoted his life to the art of sharpening, perfecting from an early age the meticulous gestures that bring a blade to life. Trained by several generations of renowned sharpeners, he specialized in the manual finishing of high-end steel blades. His skills have earned him recognition as one of Sakai's exceptional craftsmen!
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