The sujihiki is Japan's dedicated slicing knife - and ZA-18 stainless steel is a particularly good match for the format. The cobalt addition in ZA-18 (developed by Aichi Steel Co.) pushes hardness to 60-61 HRC with a toughness and corrosion resistance that makes it practical for a knife used regularly on fish and proteins. Takayuki builds the Ginga line around this steel in Sakai, Japan - the city supplying roughly 90 percent of Japan's professional knife market for over 600 years - and wraps the ZA-18 core in 69 layers of Damascus stainless cladding. The result is a sujihiki that performs at the level the price suggests and looks considerably more impressive.
With a blade length of just over 240mm and a height of about 37mm, this sujihiki is narrow and precise - the geometry suited for clean pull strokes through proteins without drag or wedging. At 4.7 oz, it is light for a 240mm sujihiki. The 69-layer Damascus pattern is polished and unique to each blade. The wenge octagonal handle with a buffalo horn ferrule is a premium pairing that reflects the standard of the blade. If you are looking for a sakai knife in a premium steel with serious Damascus aesthetics in the sujihiki format, the Ginga is the answer.
Care Instructions: ZA-18 is a fully stainless steel with exceptional corrosion resistance - low maintenance and forgiving in a kitchen environment. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones.Maker: Takayuki
Location: Sakai City, Japan
Construction: San Mai
Edge Steel: ZA-18 Stainless Steel
Cladding: 69-Layer Damascus Stainless
HRC: 60-61
Handle: Wenge Octagonal
Ferrule: Buffalo Horn
Weight: 4.7 oz (130 g)
Blade Length: 246 mm
Total Length: 390 mm
Spine Thickness at Heel: 2 mm
Blade Height: 37 mm
With a blade length of just over 240mm and a height of about 37mm, this sujihiki is narrow and precise - the geometry suited for clean pull strokes through proteins without drag or wedging. At 4.7 oz, it is light for a 240mm sujihiki. The 69-layer Damascus pattern is polished and unique to each blade. The wenge octagonal handle with a buffalo horn ferrule is a premium pairing that reflects the standard of the blade. If you are looking for a sakai knife in a premium steel with serious Damascus aesthetics in the sujihiki format, the Ginga is the answer.
Care Instructions: ZA-18 is a fully stainless steel with exceptional corrosion resistance - low maintenance and forgiving in a kitchen environment. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones.
