Sakai Takayuki Ginsan Nashiji 240mm Kengata Gyuto - Burnt Oak Handle
The Industrial Workhorse: Ginsan Nashiji Kengata Gyuto
The Sakai Takayuki Ginsan Nashiji Kengata Gyuto 240mm is the ultimate tool for chefs who prefer a knife with substance and "heft." Forged from Ginsan (Silver-3) stainless steel, this blade provides the legendary "crispy" cutting feel and ease of sharpening associated with traditional carbon steel, but with total resistance to rust and corrosion.
The blade features a rustic Nashiji (Pear Skin) finish, which creates a textured surface that helps break surface tension and prevents food from sticking. The aggressive Kengata (Sword Tip) profile allows for surgical precision during intricate tasks, while the substantial 297g weight provides the power needed to glide through large proteins and dense vegetables with minimal effort. This is paired with a Burnt Oak handle, treated with fire to increase its resistance to moisture and bacteria.
Technical Specifications
| Feature | Details |
| Blade Steel | Ginsan (Silver-3) High-Carbon Stainless Steel |
| Hardness (HRC) | 60-61 Rockwell Scale |
| Blade Finish | Nashiji (Pear Skin / Rustic Finish) |
| Blade Shape | Kengata (Sword Tip / Kiritsuke-style) |
| Hand Orientation | Ambidextrous (Symmetrical 50/50 Double Bevel) |
| Handle Material | Burnt Oak Wood (Moisture Resistant) |
| Blade Length | 240 mm (9.4") |
| Weight | 297 g (Professional Workhorse Weight) |
| Origin | Sakai, Japan |
Ā
Universal Handling: Left & Right-Handed Friendly
Despite its traditional appearance, this Gyuto is ground with a symmetrical 50/50 double-bevel edge. This ensures perfect tracking and precision for both right-handed and left-handed users. The traditional Japanese-style handle is neutrally shaped, providing a comfortable and stable grip regardless of your dominant hand.
Whatās in the Box?
-
Authentic Japanese Paper Box: Hand-wrapped and gift-ready.
-
Protective Plastic Sheath: A temporary sleeve to protect the edge during initial transport.
Authorized Aoki Hamono Dealer Since 2019
When you purchase from Hasu-Seizo, you are guaranteed an authentic product sourced directly from the makers in Sakai, Japan. Every Ginsan Nashiji knife is quality-checked and backed by our Seattle-based team, providing you with genuine Japanese craftsmanship and reliable US support.
Maintenance & Professional Sharpening
Pro Tip for Longevity: Because this is a "workhorse" weight knife with a 240mm blade, proper storage is essential. We recommend a Magnolia Wood Saya or a felt-lined Knife Protector. This prevents the high-performance Ginsan edge from chipping and protects the Nashiji finish from scratches when stored in a drawer or knife roll.
Sharpening Maintenance: Ginsan steel is highly prized by professional chefs because it "takes an edge" as easily as carbon steel. To maintain this blade's surgical sharpness, we recommend a Double-Sided 800/6000 Grit Whetstone. The 800 grit side is perfect for routine maintenance, while the 6000 grit side provides a mirror-polished finish that complements the aggressive Kengata tip.
Performance & Care
-
Best For: Large-scale prep, slicing medium to large proteins, and heavy vegetable work.
-
Care: Hand-wash only with mild soap and dry immediately. Never use a dishwasher, as the high heat and chemicals will damage the natural Burnt Oak handle.
-
Safety: Avoid cutting bone, frozen foods, or hard pits; the precision-ground edge is optimized for slicing and can chip if used on hard materials.
Frequently Asked Questions
What is the benefit of Ginsan (Silver-3) steel? Ginsan is a "fine-grained" stainless steel produced by Hitachi Metals. It is often called "Stainless Carbon" because it offers the same aggressive "bite" and sharpening ease as carbon steel, but it will not rust. It is perfect for chefs who want elite performance without the maintenance of a reactive blade.
What is the benefit of a Burnt Oak handle? The "burnt" or charred finish is a traditional Japanese method of preserving wood. It makes the Oak handle more moisture-resistant, durable, and antimicrobial. It also provides a slightly textured grip that remains secure even when your hands are wet or oily.
Where is this knife shipped from? All Hasu-Seizo inventory is stocked and quality-checked at our US-based warehouse in Seattle, WA. We offer fast domestic delivery and local customer support you can trust.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
The Industrial Workhorse: Ginsan Nashiji Kengata Gyuto
The Sakai Takayuki Ginsan Nashiji Kengata Gyuto 240mm is the ultimate tool for chefs who prefer a knife with substance and "heft." Forged from Ginsan (Silver-3) stainless steel, this blade provides the legendary "crispy" cutting feel and ease of sharpening associated with traditional carbon steel, but with total resistance to rust and corrosion.
The blade features a rustic Nashiji (Pear Skin) finish, which creates a textured surface that helps break surface tension and prevents food from sticking. The aggressive Kengata (Sword Tip) profile allows for surgical precision during intricate tasks, while the substantial 297g weight provides the power needed to glide through large proteins and dense vegetables with minimal effort. This is paired with a Burnt Oak handle, treated with fire to increase its resistance to moisture and bacteria.
Technical Specifications
| Feature | Details |
| Blade Steel | Ginsan (Silver-3) High-Carbon Stainless Steel |
| Hardness (HRC) | 60-61 Rockwell Scale |
| Blade Finish | Nashiji (Pear Skin / Rustic Finish) |
| Blade Shape | Kengata (Sword Tip / Kiritsuke-style) |
| Hand Orientation | Ambidextrous (Symmetrical 50/50 Double Bevel) |
| Handle Material | Burnt Oak Wood (Moisture Resistant) |
| Blade Length | 240 mm (9.4") |
| Weight | 297 g (Professional Workhorse Weight) |
| Origin | Sakai, Japan |
Ā
Universal Handling: Left & Right-Handed Friendly
Despite its traditional appearance, this Gyuto is ground with a symmetrical 50/50 double-bevel edge. This ensures perfect tracking and precision for both right-handed and left-handed users. The traditional Japanese-style handle is neutrally shaped, providing a comfortable and stable grip regardless of your dominant hand.
Whatās in the Box?
-
Authentic Japanese Paper Box: Hand-wrapped and gift-ready.
-
Protective Plastic Sheath: A temporary sleeve to protect the edge during initial transport.
Authorized Aoki Hamono Dealer Since 2019
When you purchase from Hasu-Seizo, you are guaranteed an authentic product sourced directly from the makers in Sakai, Japan. Every Ginsan Nashiji knife is quality-checked and backed by our Seattle-based team, providing you with genuine Japanese craftsmanship and reliable US support.
Maintenance & Professional Sharpening
Pro Tip for Longevity: Because this is a "workhorse" weight knife with a 240mm blade, proper storage is essential. We recommend a Magnolia Wood Saya or a felt-lined Knife Protector. This prevents the high-performance Ginsan edge from chipping and protects the Nashiji finish from scratches when stored in a drawer or knife roll.
Sharpening Maintenance: Ginsan steel is highly prized by professional chefs because it "takes an edge" as easily as carbon steel. To maintain this blade's surgical sharpness, we recommend a Double-Sided 800/6000 Grit Whetstone. The 800 grit side is perfect for routine maintenance, while the 6000 grit side provides a mirror-polished finish that complements the aggressive Kengata tip.
Performance & Care
-
Best For: Large-scale prep, slicing medium to large proteins, and heavy vegetable work.
-
Care: Hand-wash only with mild soap and dry immediately. Never use a dishwasher, as the high heat and chemicals will damage the natural Burnt Oak handle.
-
Safety: Avoid cutting bone, frozen foods, or hard pits; the precision-ground edge is optimized for slicing and can chip if used on hard materials.
Frequently Asked Questions
What is the benefit of Ginsan (Silver-3) steel? Ginsan is a "fine-grained" stainless steel produced by Hitachi Metals. It is often called "Stainless Carbon" because it offers the same aggressive "bite" and sharpening ease as carbon steel, but it will not rust. It is perfect for chefs who want elite performance without the maintenance of a reactive blade.
What is the benefit of a Burnt Oak handle? The "burnt" or charred finish is a traditional Japanese method of preserving wood. It makes the Oak handle more moisture-resistant, durable, and antimicrobial. It also provides a slightly textured grip that remains secure even when your hands are wet or oily.
Where is this knife shipped from? All Hasu-Seizo inventory is stocked and quality-checked at our US-based warehouse in Seattle, WA. We offer fast domestic delivery and local customer support you can trust.
