{"product_id":"柳刃","title":"Sakai Takayuki 300mm Yanagiba Chef Series - Silver #3 (Gingami #3 \/ Ginsan)","description":"\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eProfessional Yanagiba Performance — Without the Constant Maintenance of Traditional Carbon Steel\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eFor 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.\u003c\/p\u003e\n\u003cp\u003eBut traditional carbon-steel Yanagiba require careful maintenance, particularly in busy professional kitchens.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eSakai Takayuki Chef Series 300mm Yanagiba\u003c\/strong\u003e offers a practical answer.\u003c\/p\u003e\n\u003cp\u003eCrafted in \u003cstrong\u003eSakai, Osaka\u003c\/strong\u003e, this traditional single-bevel Yanagiba uses \u003cstrong\u003eSilver #3 (Gingami #3 \/ Ginsan)\u003c\/strong\u003e — a high-carbon stainless steel valued for combining excellent sharpness and sharpening characteristics with significantly greater corrosion resistance than conventional carbon steels.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eWhy Silver #3?\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eFor 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.\u003c\/p\u003e\n\u003cp\u003eIt offers a fine, keen edge suitable for precise sashimi work while reducing the concern over rust and discoloration that accompanies traditional reactive carbon steels.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLess attention spent worrying about corrosion. More attention where it belongs — on the ingredient and the cut.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e300mm — A Professional Length\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003e300mm blade\u003c\/strong\u003e provides the length required for long, controlled slicing strokes, helping the chef draw through fish cleanly rather than relying on repeated short cuts.\u003c\/p\u003e\n\u003cp\u003eFor 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.\u003c\/p\u003e\n\u003ch2\u003eTraditional Sakai Single-Bevel Geometry\u003c\/h2\u003e\n\u003cp\u003eThis is a \u003cstrong\u003eright-handed, traditional single-bevel Yanagiba\u003c\/strong\u003e, following the geometry that has long defined professional Japanese slicing knives.\u003c\/p\u003e\n\u003cp\u003eThe combination of its long profile, precise single-bevel construction, and finely sharpened edge provides the control expected from a serious professional Yanagiba.\u003c\/p\u003e\n\u003ch2\u003eTraditional Japanese Handle\u003c\/h2\u003e\n\u003cp\u003eFinished with an \u003cstrong\u003eoctagonal\u003c\/strong\u003e \u003cstrong\u003emagnolia wood handle and water buffalo horn ferrule\u003c\/strong\u003e, the knife retains the restrained, functional character of traditional Japanese professional cutlery.\u003c\/p\u003e\n\u003cp\u003eThe lightweight Japanese handle also contributes to the balance and blade control that become increasingly important with a 300mm Yanagiba.\u003c\/p\u003e\n\u003ch2\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMade in Sakai, Osaka, Japan\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eSakai has developed its reputation through generations of specialized knife craftsmanship, with different stages of production entrusted to craftsmen skilled in their respective disciplines.\u003c\/p\u003e\n\u003cp\u003eThe Chef Series brings that tradition into a knife designed not merely to look Japanese, but to function as a genuine professional tool.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor 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.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eSpecifications\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eBrand: Sakai Takayuki\u003cbr\u003eSeries: Chef Series\u003cbr\u003eKnife Type: Yanagiba \/ Sashimi Slicing Knife\u003cbr\u003eBlade Length: 300mm\u003cbr\u003eSteel: Silver #3 \/ Gingami #3 \/ Ginsan\u003cbr\u003eEdge: Traditional Single-Bevel \/ Right-Handed\u003cbr\u003eHandle: Magnolia Wood with Water Buffalo Horn Ferrule\u003cbr\u003eOrigin: Sakai, Osaka, Japan\u003c\/p\u003e","brand":"YAMANI SHODOSHIMA","offers":[{"title":"Without Saya","offer_id":46079533613242,"sku":null,"price":420.0,"currency_code":"USD","in_stock":true},{"title":"With Saya","offer_id":46079533646010,"sku":null,"price":445.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0694\/6750\/4826\/files\/EAD49901-279D-43E8-BD4C-DF6C611720C2.jpg?v=1782955184","url":"https:\/\/yamani-shodoshima.com\/products\/%e6%9f%b3%e5%88%83","provider":"YAMANI SHODOSHIMA","version":"1.0","type":"link"}