SAKAI TAKAYUKI Zangetsu Ginsan EB Sakimaru 390 mm
For those who slice sashimi and want a tip that can take more.
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Description
SAKAI TAKAYUKI Zangetsu Ginsan EB Sakimaru 390 mm
Precision and Japanese craft in the SAKAI TAKAYUKI Zangetsu Ginsan EB Sakimaru 390 mm. This Sakimaru blade, made from high-quality Ginsan steel with a mirror-polished finish, is designed for long, delicate cuts of fish and seafood, and gives good control even on large pieces.
Features:
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Blade material: Ginsan stainless steel with a mirror-polished finish, known for sharpness, wear resistance and glide.
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Blade length: 390 mm, a long and supple blade for precise work on sashimi, sushi and larger fish.
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Handle: Traditional Japanese design, shaped and balanced for comfort and control during long use.
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Knife type: Sakimaru, a Japanese specialist blade for thin, long cuts of fish and seafood, made for sushi and sashimi.
The SAKAI TAKAYUKI Zangetsu Ginsan EB Sakimaru 390 mm is a tool that follows your hand in the kitchen. With its mirror-polished Ginsan blade and refined handle, every cut is clean and precise.
Sakai Takayuki · Sakai, Osaka
Sakai Takayuki is Sakai's best-known knife brand, made by Aoki Hamono in a city that has forged knives for 600 years.
All knives from Sakai TakayukiSpecifications
- Knife type
- Sakimaru
- Region
- Sakai, Osaka
- Blade length
- 390 mm
- Handle
- Wenge
- Edge
- Single bevel
- Right-/left-handed
- Right-handed
- Item number (SKU)
- ST4250
- Weight
- 381 g
About the knife type: Sakimaru
A sakimaru is a traditional Japanese knife with a straight spine and a tip that resembles a katana. It is a variant of the yanagiba and takohiki, used mainly to slice raw fish for sushi and sashimi. The long, narrow shape lets you slice through fish in one smooth movement, giving precise, clean cuts.
About the steel: Ginsan (Silver #3)
Care and maintenance
Wash by hand in warm water, and dry it straight away.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
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