Made in Japan

Sakai Takayuki Ginsan Damascus Santoku Knife 180mm (7.1")

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Looking for a Chef's knife but they all tend to be a little longer than you'd like?

This Sakai Takayuki Ginsan Santoku with a raindrop Damascus pattern will hold an incredible edge and be a bit more agile than a full Chef's knife (Gyuto). Ginsan (Silver #3) is one of the desired stainless steels by chef's looking for an option other than high carbon due to its similar characteristics coupled with lower maintenance. This Damascus steel Santoku knife is sure to make a huge difference in your food prep!

Ideal for: Chopping, slicing, dicing, and julienning.

Useful on food types: Small to medium proteins, variety of vegetables including carrots, onions, garlic, peppers, and lettuce.

Santoku knife
Blade Material: Damascus Ginsan (Silver #3) Stainless Steel
Blade Length: 180mm (7.1") 
Edge Type: Double Bevel
Handle Type: Japanese Style, Magnolia and Horn Bolster

Weight: 141 g
Blade Width: 45 mm
Blade Thickness: 3 mm
Handle Length: 132 mm
Handle Thickness: 28 mm

Enhance your cooking with a Ginsan Japanese Santoku knife

This is a Sakai Takayuki Western style series that is resistant to rust. Ginsan such as silver #3 steel is rust-resistant high-grade steel. The blade has a stunning rain drops pattern and is a fascinating knife that features a beautiful ripple that can be used widely from home to professional. The handle uses buffalo horn and Magnolia wood.

This Ginsan Damascus steel Santoku knife is a very fine-grained stainless steel and can have an edge sharpness and edge retention similar to some high carbon steels. This steel is generally thought to be slightly easier to sharpen than VG-10.

Japanese Santoku knives are typically shorter and lighter than chef knives, with a thinner blade that tapers to a point. This makes them ideal for slicing and dicing vegetables and delicate tasks like mincing garlic or ginger. 

Chef knives, on the other hand, are usually longer and heavier, with thicker blades and curved edges. This design makes them better suited for tasks such as chopping meat or crushing garlic cloves.

Please do not cut bone or frozen food. It may cause the knife to chip or other damaged. No dishwasher please.

Japanese Santoku knives are designed to be thin knives that slice, cut & chop easily through meat or vegetables to maintain the integrity of each component and freshness.

Japanese Santoku knives are also known in Japan as Bunka Bōchō.  In the U.S. the Bunka is sometimes used to describe the Kengata Santoku which has the angled tip allowing for more detailed slicing or cutting.

Sakai Knives are designated as a traditional craft item and its quality is widely recognized not only in Japan but also in the world.  They have been cultivated through a long 600-year history.

Get the ultimate cutting experience with Hasu-Seizo 

Japanese chef knives are popular worldwide for their sharpness and precision. At Hasu-Seizo, we're passionate about sharing the joy of Japanese knives with amateur and professional chefs alike. We accept several payment methods for your convenience, including Mastercard, PayPal, Google Pay, Discover, Apple Pay, and more. Plus, we offer free standard USPS shipping within the continental U.S for orders over $150. 

Check out our catalog today to find the perfect Japanese Santoku knife for your kitchen! If you have any questions about Japanese chef knives or anything else related to Hasu-Seizo, please don't hesitate to contact us — our team will be more than happy to assist you.