Sakai Takayuki 300mm Yanagiba Chef Series - Silver #3 (Gingami #3 / Ginsan)

Professional Yanagiba Performance — Without the Constant Maintenance of Traditional Carbon Steel

For a professional chef, a Yanagiba is not simply a long knife. Its purpose is to create a clean, controlled slice with minimal unnecessary pressure — preserving the texture, appearance, and integrity of delicate fish.

But traditional carbon-steel Yanagiba require careful maintenance, particularly in busy professional kitchens.

The Sakai Takayuki Chef Series 300mm Yanagiba offers a practical answer.

Crafted in Sakai, Osaka, this traditional single-bevel Yanagiba uses Silver #3 (Gingami #3 / Ginsan) — a high-carbon stainless steel valued for combining excellent sharpness and sharpening characteristics with significantly greater corrosion resistance than conventional carbon steels.

Why Silver #3?

For chefs who appreciate the cutting feel and sharpening response associated with Japanese carbon-steel knives but want easier everyday maintenance, Ginsan occupies an especially attractive position.

It offers a fine, keen edge suitable for precise sashimi work while reducing the concern over rust and discoloration that accompanies traditional reactive carbon steels.

Less attention spent worrying about corrosion. More attention where it belongs — on the ingredient and the cut.

300mm — A Professional Length

The 300mm blade provides the length required for long, controlled slicing strokes, helping the chef draw through fish cleanly rather than relying on repeated short cuts.

For sashimi and traditional Japanese fish preparation, that difference matters: the knife should not simply separate the ingredient — it should help preserve the quality of the cut surface.

Traditional Sakai Single-Bevel Geometry

This is a right-handed, traditional single-bevel Yanagiba, following the geometry that has long defined professional Japanese slicing knives.

The combination of its long profile, precise single-bevel construction, and finely sharpened edge provides the control expected from a serious professional Yanagiba.

Traditional Japanese Handle

Finished with an octagonal magnolia wood handle and water buffalo horn ferrule, the knife retains the restrained, functional character of traditional Japanese professional cutlery.

The lightweight Japanese handle also contributes to the balance and blade control that become increasingly important with a 300mm Yanagiba.

Made in Sakai, Osaka, Japan

Sakai has developed its reputation through generations of specialized knife craftsmanship, with different stages of production entrusted to craftsmen skilled in their respective disciplines.

The Chef Series brings that tradition into a knife designed not merely to look Japanese, but to function as a genuine professional tool.

For the chef who wants the precision of a traditional Sakai Yanagiba without making carbon-steel maintenance part of every service, this 300mm Ginsan model offers a particularly compelling balance of tradition, performance, and practicality.

Specifications

Brand: Sakai Takayuki
Series: Chef Series
Knife Type: Yanagiba / Sashimi Slicing Knife
Blade Length: 300mm
Steel: Silver #3 / Gingami #3 / Ginsan
Edge: Traditional Single-Bevel / Right-Handed
Handle: Magnolia Wood with Water Buffalo Horn Ferrule
Origin: Sakai, Osaka, Japan