JAC-YCW606-02 Yamawaki Cutlery Sakai Knife [Go-uma-no-suke Yoshihiro] Ginsan Damascus Steel Gyuto Knife 210mm with Octagonal Rosewood Handle JAC-YCW606-WGS-01

kurokigoishiten

JAC-YCW606-02 Yamawaki Cutlery Sakai Knife [Go-uma-no-suke Yoshihiro] Ginsan Damascus Steel Gyuto Knife 210mm with Octagonal Rosewood Handle JAC-YCW606-WGS-01

Name: JAC-YCW606-02 Yamawaki Cutlery Sakai Knife [Go-uma-no-suke Yoshihiro] Ginsan Damascus Steel Gyuto Knife 210mm with Octagonal Rosewood Handle JAC-YCW606-WGS-01
Brand: kurokigoishiten
Price: 48000.0 JPY
Availability: InStock

¥48,000

Tax included. Shipping calculated at checkout.

Crafted by Yamawaki Hamono Seisakusho, a renowned Sakai knife maker established in 1927, this is the Japanese-Style Ginsan Damascus Steel Gyuto Knife 210mm with Octagonal Rosewood Handle.
Bearing the engraved signature "Yoshihiro Saku", named after the Kamakura-period swordsmith Gou Umanosuke Yoshihiro, this is a beautifully crafted Sakai knife.
Featuring the distinctive wood-grain-like Damascus pattern, exceptional toughness, and outstanding sharpness, it combines artistic beauty with excellent practicality.

Meticulously crafted by skilled Japanese bladesmiths, this knife offers an exceptional balance of sharpness, durability, and elegance.
The blade is forged using premium Ginsan Steel (Silver No.3) as the core material, clad with layers of Damascus-pattern stainless steel.
Often described as providing “the sharpness of carbon steel with the convenience of stainless steel,” Ginsan steel delivers excellent cutting performance while offering superior corrosion resistance.
The handle features an octagonal design crafted from premium rosewood.
Its beautiful grain pattern and rich color tones create a luxurious appearance, while the octagonal shape provides a comfortable grip and excellent control.
A Gyuto is a versatile all-purpose knife suitable for preparing meat, fish, and vegetables alike.
It is an essential knife that every kitchen should have.

*Detailed specifications and materials can be viewed by clicking the button below.*
*Comes in a presentation box.*

A product video is available for this item.
*The video can be found in the product image gallery.*

This beautiful Gyuto knife features the distinctive pattern unique to Damascus steel.
The blade is forged with a core of premium Ginsan Steel (Silver No.3), a high-grade stainless steel often praised for offering "the sharpness of carbon steel with the convenience of stainless steel," clad with layers of Damascus-pattern stainless steel.
It delivers razor-sharp cutting performance comparable to carbon steel while providing the excellent corrosion resistance expected from stainless steel.
The handle features an octagonal design crafted from premium rosewood.
Its beautiful grain pattern and rich, deep color tones create a luxurious appearance, while the octagonal shape provides a comfortable grip and excellent control.
Using the traditional Japanese warikomi (laminated steel) construction, the hard core steel is sandwiched between more flexible outer layers, combining ease of sharpening with durability and toughness.
This well-balanced structure is suitable for both professional and home use.

Crafted by the skilled Sakai knife artisans of Yamawaki Hamono Seisakusho, this knife is a superb fusion of traditional Japanese beauty and practical functionality.
The blade is engraved with the signature "Yoshihiro Saku".
engraving

For detailed dimensions and specifications, please refer to the product images.

Gyuto is a versatile Western-style kitchen knife, often referred to as a chef's knife.
It is designed to handle a wide variety of ingredients, including meat, fish, and vegetables.
With its sharp tip and reduced contact area with the cutting board, it excels at slicing and portioning large cuts of meat while also allowing for precise, delicate work.
Featuring a blade length of 210mm (8.3 inches), this knife is ideal for those who want a versatile tool for a wide range of cooking tasks and wish to take full advantage of the Gyuto's characteristics.

Features of a Gyuto Knife
Sharp Tip: The pointed tip allows for precise cutting and piercing, making it especially useful for delicate tasks such as filleting fish and detailed preparation work.
Long Blade: The extended blade length is well suited for slicing and portioning thick cuts of meat with ease.
Curved Edge Profile: The blade curves gently from heel to tip, making it easy to perform smooth rocking and push-cutting motions. This is particularly useful for tasks such as finely dicing onions and chopping herbs.
Slim Blade Shape: The narrow profile reduces resistance when cutting, allowing the blade to move smoothly through ingredients for effortless food preparation.

[Warikomi(Japanese San-Mai Forging Technique)] is a traditional Japanese forging technique in which a hard steel core—known for its exceptional sharpness—is sandwiched between layers of softer iron or stainless steel.
This three-layer structure combines the best of both worlds: the core maintains a razor-sharp edge, while the outer layers provide strength, flexibility, and rust resistance.
Each blade is carefully forged and finished by skilled Japanese craftsmen, ensuring a perfect bond between the core and the cladding metals.
The result is a knife that offers outstanding cutting performance, durability, and ease of maintenance—ideal for both professional chefs and home cooks alike.

The Warikomi method embodies the spirit of Japanese craftsmanship, achieving a harmonious balance between sharpness, resilience, and beauty.

Ginsan Steel (Gingami No.3) is a high-quality stainless cutlery steel developed by Hitachi Metals (now Proterial).
It combines the razor-sharp cutting performance of carbon steel with the excellent corrosion resistance of stainless steel, making it a popular choice for both Japanese and Western-style kitchen knives.
Its fine, clean microstructure with minimal impurities allows for precise sharpening and helps maintain a keen edge over an extended period of time.
In addition, its resistance to rust and relatively easy maintenance make it popular among both professional chefs and home cooks.

Features of Ginsan Steel (Gingami No.3)

• Razor-sharp cutting performance comparable to carbon steel
• Excellent corrosion resistance and rust prevention
• Easy to sharpen and maintain
• Outstanding edge retention
• Premium stainless cutlery steel suitable for both Japanese and Western-style knives

Combining exceptional sharpness with ease of maintenance, Ginsan Steel is a highly regarded knife steel that performs beautifully in everything from everyday meal preparation to professional culinary applications.

[Damascus steel] is renowned for its distinctive wavy pattern and exceptional cutting performance.
Created by forging together multiple layers of different steels, it forms a beautiful flowing grain that resembles natural wood or water ripples.
Beyond its striking appearance, Damascus steel offers a perfect balance of strength, flexibility, and edge retention, ensuring both durability and effortless sharpness.

Each blade’s unique pattern makes it not only a high-performance tool, but also a piece of art that embodies the spirit of Japanese craftsmanship.

[Gou Umanosuke Yoshihiro] is a prestigious brand of traditional Sakai knives, handcrafted in Osaka, Japan — a region celebrated for over 600 years of fine blade-making heritage.
Each knife is meticulously forged, sharpened, and polished by master artisans of Yamawaki Cutlery, preserving the time-honored techniques of Sakai Uchihamono craftsmanship.

Combining the precision of Japanese forging with elegant design and perfect balance, Yoshihiro knives deliver razor-sharp performance, exceptional durability, and timeless beauty that reflects the spirit of true Japanese mastery.
A tool for professionals — and a work of art for those who value perfection.

[Yamawaki Cutlery] is a long-established knife workshop based in Sakai, Osaka, the historic heart of Japanese blade-making for over six centuries.
Since its founding in 1927, Yamawaki has continued to uphold the time-honored traditions of Sakai Uchihamono, crafting each knife with uncompromising precision and care.

Yamawaki Cutlery

Every blade is hand-forged, ground, and finished by skilled artisans, achieving the perfect harmony of sharpness, balance, and beauty.
Yamawaki Cutlery

Blending traditional Japanese techniques with modern innovation, Yamawaki creates knives that embody both heritage and performance — tools cherished by professional chefs and culinary enthusiasts around the world.
A true symbol of Japanese craftsmanship and the spirit of Sakai quality.

Yamawaki Cutlery Sakai Knife [Go-uma-no-suke Yoshihiro] Ginsan Damascus Steel Gyuto Knife 210mm with Octagonal Rosewood Handle
Product No.：JAC-YCW606-WGS-01
Size：Paper box／407 mm × 74 mm × 27 mm
Knife／Length 363 ㎜、Width 45 ㎜、Blade length 210 ㎜、Handle length140 mm
Weight：About 145 g
In a paper box

1,000 JPY flat rate shipping within Japan, free shipping for purchases totaling 20,000 JPY or more.
Please bear the actual cost for shipping charges outside Japan.

Do not use the knife for any purpose other than food preparation.
Always use a knife suitable for its intended purpose.
Using this knife to cut frozen foods, bones, or other hard materials may cause the blade to chip, crack, or break. Please use a specialized knife for those tasks.
Always use a cutting board when using the knife.
However, striking or chopping forcefully on the board may cause the edge to chip or the handle to loosen, which is extremely dangerous.
The blade is very thin and sharpened for excellent cutting performance.
Do not twist, bend, or apply side pressure to the edge, and never touch the blade directly or use it for any non-cooking purpose.
Regularly inspect the blade for cracks or chips.
If any damage is found, stop using the knife immediately.
For knives with inserted handles (tang-style handles), the handle may become loose over time.
Always check for any looseness before use.
When children use the knife, ensure that they are properly supervised and instructed by a responsible adult.
Keep the knife out of reach of infants and small children.
Never heat the knife over an open flame.
After each use, wash the knife thoroughly, wipe off all moisture, and allow it to dry completely before storing.
For details on care and maintenance, please refer to [Knife Care].

Rust Prevention
After each use, wash the knife thoroughly with water or lukewarm water, then wipe off all moisture with a dry cloth before storing.
If you do not plan to use the knife for an extended period, apply a thin layer of vegetable oil (such as salad oil) to the blade to help prevent rust.
If rust does appear, gently polish the affected area using a mild abrasive cleaner.
Sharpening
Proper sharpening is essential to maintain the knife’s cutting performance.
Ideally, the blade should be sharpened about once every ten days.
When sharpening at home, use a medium-grit synthetic whetstone for best results.

1. First, as shown in the diagram, place a wet cloth or towel under the whetstone to keep it from moving while you sharpen.
2. For single-bevel knives, sharpen the beveled side at an angle of about 15 degrees, as illustrated.
3. When sharpening the knife, keep your fingers together and apply pressure to one area at a time.
Move the blade slowly and evenly back and forth to achieve a consistent edge.
4. When a rough sensation—known as a burr—appears along the edge, gently sharpen the reverse side of the blade two or three times, just enough to remove the burr.
*For double-edged knives, sharpen both sides of the blade the same number of times.
When sharpening, make sure the knife does not wobble on the whetstone.
Move it straight, quietly, slowly, and with a steady rhythm to achieve an even edge.
After sharpening, wash the knife thoroughly, remove any moisture, and let it dry completely before storing.

Only 1 piece in stock!

kurokigoishiten

JAC-YCW606-02 Yamawaki Cutlery Sakai Knife [Go-uma-no-suke Yoshihiro] Ginsan Damascus Steel Gyuto Knife 210mm with Octagonal Rosewood Handle JAC-YCW606-WGS-01

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