By buying this product you can collect up to
199990
points.
Your cart will total 199990
points that can be converted into a voucher of
€100.00.
For buying this product you should have
3999800
points.
Your current number of points is
0 points
.
An efficient and poetic high-end Japanese knife
39cm San Maï blade: top layers of stainless steel
Japanese Ginsan stainless steel core (0.95% carbon)
Hardness: 60 HRC - Excellent edge retention
Hand-engraved sakura and waka by Michiko Kubota
Mirror finish - Asymmetrical cutting edge for right-handers
Octagonal handle and cherry wood saya
Urushi Kijiro lacquering: red and gold glitter marbling
Handcrafted in Sakai, Japan
You might also like
Hand-forged in the cutlery capital of Sakai, this Japanese sakimaru Rinka Sakai Takayuki knife embodies the perfect union between the rigor of ancestral craftsmanship and the delicacy of an almost spiritual art. With its slender 39cm blade, it recalls the noble curve of the katana, the traditional samurai sword. More than a knife, it's a living tribute to Japanese culture, a unique piece engraved with poetry and crafted with a rare nobility of materials. Its name "Rinka" translates as "Majestic Cherry Blossom", and holds the promise of ephemeral yet unforgettable beauty.
This top-of-the-range Sakai Takayuki Japanese knife is based on traditional San Maï construction. The blade core is made of Ginsan stainless steel, also known as Silver 3, Gingami or G3. Rich in carbon (approx. 0.95%), this core is sandwiched between two layers of softer stainless steel, ensuring corrosion resistance and ease of maintenance. The blade reaches a hardness of 60 HRC, ensuring a long-lasting cutting edge while being easier to sharpen than harder steel.
The blade's asymmetrical cutting edge is ideal for clean, precise cuts in sashimi. This blade is suitable for use by right-handed cooks. It has been mirror-polished by hand, offering a reflection like clear water.
The machi has been left exposed. This is the small steel section at the intersection of blade and handle. One might think that the tang of the knife is not perfectly inserted into the handle, but this is deliberate. Unique to the Sakai region, its purpose is to improve the knife's balance by adjusting its center of gravity for optimal handling and precision.
What makes the blade exceptional are the handmade engravings created by Michiko Kubota, an artisan knife engraver from Sakai. Using a hammer and punch, she has delicately carved sakura flowers (cherry blossoms) and a waka, the ancestor of the haiku, a traditional Japanese poem, which contains 31 syllables.
The waka translates as: "If you see the fault of things, you become the mirror of the moon and the world". It can be interpreted as follows: "Is there a moon as a mirror of the world, so that those who look at the moon may know the mercy of things?". This waka is an invitation to compassion, fleeting beauty and absolute concentration.
The handle of the sakimaru Rinka Japanese knife is made from cherry wood, a sacred species in Japan that symbolizes life, nature and ephemeral beauty. Half-hard and light, cherry wood is carved into an octagonal shape that offers a balanced, comfortable grip, ideal for precision work and extended cutting sessions.
Cherry is a light-colored wood that is easy to stain. It features a sumptuous Urushi Kijiro lacquer finish, a traditional hand-applied vegetable lacquer technique. The visual effect, red marbled with glittery gold, evokes both the flamboyant spring sky and the falling petals of cherry trees. Each piece is unique: the shade and pattern of the lacquer vary slightly from knife to knife.
A buffalo horn bolster completes the handle for optimal balance. Wood paste is injected at the junction between the handle and the blade to make the whole perfectly watertight and hygienic.
A saya is included with the knife. This Japanese sheath, also in lacquered cherry, ensures the visual and artistic continuity of the handle, while protecting the blade when not in use. A superb wooden case is included, making this knife a collector's item that will delight enthusiasts.
To preserve the beauty of your Rinka sakimaru Japanese knife, wash it by hand in lukewarm water, using a non-abrasive sponge and mild soap. Wipe dry immediately after use. Do not cut bones or frozen food, soak it in the sink or put it in the dishwasher. Store it in its saya and then in its protective case. For sharpening, choose a water stone with a grain suited to Ginsan steel.
Sakai Takayuki is an emblematic name in Japanese cutlery. It is based in Sakai, a town renowned since the 16th century for its superior quality blades. The knives in the Rinka series are hand-forged here by master craftsmen, some with over 40 years' experience. This range blends the excellence of Japanese steel with rare artistry, thanks to collaboration with Michiko Kubota, who specializes in traditional engravings. Urushi lacquering is entrusted to craftsmen specialized in this ancestral technique. Each piece is the fruit of several weeks, even months, of meticulous work.
Discover our entire selection of exceptional Japanese knives!
You might also like
