Standing out among the many forging shops in Sakai’s knife industry is Yamatsuka Hamono Seisakujo. Located in the coastal industrial area of Chikkohamaderanishimachi, this family-run factory with a warm atmosphere is managed by Mr. Shogo Yamatsuka and family members, including Shogo Yamatsuka and his younger brother, Takushi Yamatsuka.
A defining characteristic of Yamatsuka Hamono Seisakujo is that they forge knives from a special metal known as Ginsan.
Ginsan is short for a special material called Gingami Sango and it is also known as Ginsan Stainless Steel or Ginsan-ko. It was developed by Hitachi Kinzoku, a metal manufacturing company known for producing different types of Yasuki Steel including Shirogami and Aogami. Ginsan is a rust-resistant stainless steel with increased carbon content and hardness.
Ginsan boasts a hardness equal to that of carbon steel and a sharpness that rivals traditional steel, while also reducing the ‘difficulties in sharpening’ and ‘slipperiness’ often encountered when cutting food. Being stainless, it also offers superior rust resistance compared to steel knives.
Unlike most stainless-steel knives that are stamped from steel plates, Ginsan can be hand-forged, resulting in a refined molecular structure that increases sharpness, strength, and flexibility. Compared to products that haven’t been forged, the sharpness of Ginsan knives lasts for longer periods of time,”
Forging stainless steel is highly challenging and requires a level of skill that only a few possess in Japan.Since Ginsan differs from traditional steel, they cannot solely rely on traditional forging methods. At Yamatsuka Hamono Seisakujo, they have successfully brought out the full potential of Ginsan by adding two to three processes, along with the use of advanced machinery and extensive trial and error.
While most knife manufacturers tend to simplify the production by reducing steps involved, Yamatsuka Hamono Seisakujo’s choice to add more processes seems to reflect their sincere approach to craftsmanship.
Condition: Brand New
Blade material: Gingami Sango Carbon Stainless Steel
Region of Manufacture: Japan
Product Details: Gyuto/ Chef's Knife
Handle material: Octagonal Zelkova Wood
Specification: For Right Handed Customer
Please choose it among the following various blade length.
Blade length: 210mm/ 240mm/ 270mm/ 300mm
*Attention Customer: The price is charged per each 1 item.
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.
A unique feature of Sakai knives is the division of labor, with each process handled by a skilled professional who perfect their craft, ensuring a quality of Sakai knives that sets them apart from other regions. The manufacturing of Uchihamano/ forged blades on Sakai is divided into 3 processes: Tanzo/ forging, Hazuke/ sharpening, and handle attachment.
The first and essential process of Sakai uchihamono is Tanzo/ forging, which refers to the ‘process of shaping metal by hammering’.
The metal is heated in the forge, repeatedly hammered and shaped to densify its internal structure resulting in excellent sharpness and durability. Delicate processes such as Yakiire/ quenching and Yakimodoshi/ tempering follow until completion.
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.
The price is charged per each 1 item.
Shipping type：EMS (Express Mail Service) or DHL
--- If your package arrives damaged ---
1. If the package which damaged during delivery are delivered to you because the regular sales products inspected finally in Japan are shipped by all means, please consult with me at first.
2. Futhermore, if the item was broken and delivered, please keep the package and declare the loss or damage to the shipping carrier.
3. Please immediately present the article, the container, wrapping, packaging, and any other contents received in damaged condition to the shipping carrier for inspection, and please fill out a damage report.
Import duties, taxes and charges are not included in the item price or shipping charges. These charges are the buyer's responsibility.
Please check with your country's customs office to determine what these additional costs will be prior to bidding/buying.
These charges are normally collected by the delivering freight (shipping) company or when you pick the item up - do not confuse them for additional shipping charges.
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We ship the item from Japan.
Our products are 100% authentic.
We never trade fake.
The items are always packed up very carefully.
Therefore, the regular sales products inspected finally in Japan can be received in complete condition.
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