Yasuki Hagane Gingami #3 steel SUS405 stainless Clad Gyuto Chef's Knife

It is epoch-making product by the rare combination of Yasuki Hagane Gingami #3 steel of hardness 61-62 on Rockwell scale and SUS405 stainless steel.

Yasuki Hagane Gingami #3 steel can be forged by master artisans to create traditional Japanese knives of the highest quality that can provide peace of mind in high paced work environment.

Yasuki Hagane Gingami #3 steel Stainless Clad series has a rustic and aesthetically distinctive appearance on the blade by being specially forged with SUS405 stainless steel cladding for a matte finish.

It has been made by traditional methods of craftsmanship blended with modern metallurgy.

The knife is complimented with a handcrafted Pakkawood full-tang handle and secured with 3 stainless steel rivets for a durable yet comfortable grip.

Condition: Brand New
Brand: Sukematsu
Product Details: Gyuto/ Chef's Knife
Blade length: 210mm
Blade material: Yasuki Hagane Gingami #3 steel, SUS405 stainless steel
Handle material: Pakkawood
Region of Manufacture: Japan
Specification: For Right Handed Customer

Please choose it among the following various blade length.
Handle color: Black-Purple/ Brown-Black/ Dark brown

Sakai knives are carefully made one by one.
They have received good reviews from many professional chefs and now it's said most of the knives they use are from Sakai.

Similar to Japanese swords, Sakai cutlery is also produced through a process of forging.
The features of Sakai cutlery are rooted in superior metalworking and sharpening techniques.
This is a traditional characteristic of Sakai cutlery, recognition of which has resulted in designation as a traditional craft product by the Japanese Minister of Economy, Trade and Industry.

Sakai knives manufacturing process is divided into 3 stages; forging, grinding, and attaching the handle.
It's a division of work in which each craftsman creates using special skills.
In the forging process, the hardness as well as the stickiness of steel are improved in order to make the knife sharp and difficult to chip. There are technical processes such as Hagane-zuke (forging 2 kinds of steel - soft steel and steel), Yaki-Namashi (slowly annealing hot knife-shaped steel), Yaki-ire (immediately chilling steel in the water right after heating it to 780 - 800 degrees), and Yaki-Modoshi (heating steel to 160 - 180 degrees again in the furnace).
In this way, the process of making each product requires very difficult and professional techniques which only experienced craftsmen can perform.

Use & Care
Apply mild detergent on a soft sponge or wet cloth to clean. Do not use bleach. Do not use dishwasher.
Use a clean dry cloth to wipe and dry it immediately after every use.
Use sharpening stones to sharpen Japanese knives do not use a sharpening steel.
For less frequently used knives apply oil very thinly after the knives are sharpened cleaned and dried.
Do not cut frozen foods.

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Delivery Days	3 - 7 days	3 - 7 days	3 - 7 days	4 - 9 days