The sujihiki is Japan 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 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.
At 246mm blade length and 37mm height with a 2mm spine 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. Wenge octagonal handle with buffalo horn ferrule - 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 at 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.
Each knife is made by hand so measurements may vary.
At 246mm blade length and 37mm height with a 2mm spine 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. Wenge octagonal handle with buffalo horn ferrule - 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 at 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.
Each knife is made by hand so measurements may vary.
- 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 (130g)
- Blade Length: 246mm
- Total Length: 390mm
- Spine Thickness at Heel: 2mm
- Blade Height: 37mm
