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Sakai Jikko "Ginsan" Silver-3 Steel Sashimi Yanagiba Knife (24cm/27cm/30cm)

This product is available.

24cm: In stock

27cm:  In stock

30cm: In stock

 

About Sakai Jikko

Sakai Jikko is Kaz's signature knife brand. Established in 1901, Jikko has more than 100 years of technology of Japanese knife making.

Their products are preferred by a number of professional chefs because of its superior sharpness and durability. To date, Jikko has made hundreds of thousands of knives and is widely trusted brand in Japan.  

 

 

 

About Sashimi (Yanagiba) knife

A Sashimi knife is to thinly slice raw seafood and filleted blocks into sashimi and the like. The Sashimi knife will make the last cut before the sashimi reaches the mouth, so if it is possible to use a better grade knife, it will cut beautifully clean edges for even more delicious sashimi.

 
What is "Ginsan" Silver-3 Steel Sashimi Knives?

Sashimi Knives “Ginsan” series utilises Rust resistant Silver-3 Steel. (Ginsan is translated as Gin=Silver, San=Three) This model’s sharpness is comparable to carbon steel knives and is strong to rust. It’s suited for those who prefer knives with great sharpness as well as effortless maintenance.



Why Kaz recommends Ginsan knives (his review)


 
"I have tried all knives at Kaz’s, both cutting in the kitchen and sharpening on a whetstone. I found all of them are joy to use. However, this Ginsan knife is special.
 
First of all, it is very comfortable to use. The one I use (Gyuto 23cm) has lovely weight and easy grip that makes my prep really easy. The sharpness exceeds my VG10 Damascus Gyuto and it’s got ultimate sharpness after #12000 whetstone.
 
I think this level of sharpness is not achieved by VG10 steel but Ginsanko (silver-3 steel). According to the specification of Ginsanko, it contains Carbon 1.05%, Chromium 13%, Manganese 0.8%, Rockwell Hardness 59-62HRC.

Frankly, Ginsan knives got very similar hardness and sharpness to Carbon steel knives. It is the best stainless knife I’ve ever used!
 
In fact, Ginsan knives are widely used by professional Japanese cuisine chefs in Japan. If you are looking at the superlative sharpness in a stainless chef’s knife, this is absolutely the choice. Try one!" 

 

 

What is "Ginsan" Silver-3 Steel?

High grade material ”Ginsan” is originated from Yasuki Hagane commercialised by Hitachi Metals,Ltd. This over 1000 year-traditional ironmaking method is called Tatara, which refines iron sand into Tamahagane (mostly used in sword blades).

These days, “Ginsan” is commonly used in high grade cutlery products and preferred by a number of professional chefs. It contains more than 12% of Chromium that makes superb sharpness and durability. It is comparable to some high grade carbon steels such as Blue steel and white steel but far more rust resistant.

 

Blade: Ginsan, Silver-3 Steel (single edged)

・Silver 3 Steel (Gin-san)

Sharpness ★★★★ (4/5)

Hardness/durability ★★☆ (4/5)

Edge retention  ★★★★☆ (4/5)

Ease of sharpening ★★★★☆ (4/5)

Rust resistance ★★★★★ (5/5)

Manufactured by Hitachi Metals,Ltd. Contains Carbon 1.05%, Chromium 13%, Manganese 0.8%, Rockwell Hardness 59-62 HRC.

Highest quality stainless steel with similar characteristics to carbon steel. Made from very pure, fine particle components. Ensures best performance among other stainless steel knives. 

Type of Stainless Steel HRC reference (the higher, the better in sharpness, edge retention and longer lifetime) Price reference for general chef's knife 21cm
Silver-3/Ginsan 59-62 $$$$ ($300-500)
UX10 59-61 $$$ ($200-300)
VG10 and VG1 59-60 $$ ($100-200)

 



Handle: Buffalo Muzzle and Magnolia

Buffalo muzzle is used on the top of Handle (the black part). As using, it leaves traces of finger grips that gives it extra comfort. It is all hand made by experienced craftsmen. 

 Each knife comes with an individual knife box, which is good for a storage when not used and is presentable for gift purposes. Use of knife sheath is recommended only when you take the knife outside.

All the knives are pre-sharpened to the optimal result. They are ready for the first cut! 

 

Kaz's Knife "No worries, Minor-Issue Warranty"

Having been used for a while, even good knives can get chipped and rusty as seen in the above video, but don't worry! 

Most of the minor issues can be fixed by sharpening on a #400-#1000 whetstone. We have tutorial videos for you to learn how to use whetstone. However, it might seem a bit hard work to get it done by yourself.

Kaz's knife is offering "Minor-issue warranty" which covers small chips and rust on the knives you purchased from us. You can always contact us when you feel your knife became dull, chipped, rusty, etc. We fix those minor issues and send the sharpened knife back to you, mostly for free of charge! (depending on how much work is required, also you bear the postage for sending the knife to us)

(*) Please be advised, we do not warrant major issues caused by misuses such as dropped, cutting bones or frozen food, putting too much force into hard materials, etc.

 

About delivery

We ship products from Melbourne with Australia Post. Delivery for stocked items takes 1-4 business days depending on your location. Please allow extra 2-3 business days for an international delivery.

Free shipping applies above $250 orders. 

 

Return policy

Our policy lasts 7 days. If 7 days have gone by since your purchase, unfortunately we can’t offer you a refund or exchange.

To be eligible for a return, your item must be unused and in the same condition that you received it. It must also be in the original packaging.

 

Three merits to have good, quality kitchen knives

1. Better sharpness

Improving the cut quality of the kitchen knife, we can promise that "your cooking will be more delicious", "your cooking time will be reduced", and "cooking will be more fun".

2. It is easy to re-sharpen

Since quality kitchen knives do not have distortion, sharpening will become easier. Just as important as the cut quality of a kitchen knife is that it is easy to sharpen. 

3. It retains its sharpness for longer

If you use quality kitchen knives, you can extend the intervals between when you need to re-sharpen.

 

Message from Kaz and Harry

"Good knife will change your life"

The best shortcut to improving your cooking is to change to a good sharp kitchen knife.

If the knife cuts well, the ingredients will taste delicious. And a delicious dish puts a smile on the face of the people who eat it. 

We want you to make life itself more fun by changing your kitchen knife. Let us guide you to choose the good knife to change your life.

 

- 24cm -
Core steel - silver3 (stainless)
Cladding material - soft stainless
Handle - magnolia & buffalo horn (Japanese Wa style)
Blade bevel - single bevel
Weight -140g
Whole length - 37.5cm
Blade length - 24cm
Blade width - 3.1cm
Spine thickness - 2.8mm

- 27cm -
Core steel - silver3 (stainless)
Cladding material - soft stainless
Handle - magnolia & buffalo horn (Japanese Wa style)
Blade bevel - single bevel
Weight -185g
Whole length - 41.5cm
Blade length - 27cm
Blade width - 3.2cm
Spine thickness - 3.3mm

- 30cm -
Core steel - silver3 (stainless)
Cladding material - soft stainless
Handle - magnolia & buffalo horn (Japanese Wa style)
Blade bevel - single bevel
Weight -220g
Whole length - 45cm
Blade length - 30cm
Blade width - 3.3cm
Spine thickness - 3.6mm

Core blade : Silver 3 Steel (Gin-san)

Sharpness ★★★★☆ (4/5)

Hardness/durability ★★★★☆ (4/5)

Edge retention ★★★★☆ (4/5)

Ease of sharpening ★★★★☆ (4/5)

Rust resistance ★★★★★ (5/5)

Manufactured by Hitachi Metals,Ltd. Contains Carbon 1.05%, Chromium 13%, Manganese 0.8%, Rockwell Hardness 59-62 HRC.

Highest quality stainless steel with similar characteristics to carbon steel. Made from very pure, fine particle components. Ensures best performance among other stainless steel knives.


Customer Reviews

Based on 4 reviews Write a review

Customer Reviews

Based on 4 reviews Write a review

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