Takayuki Sakai｜Ginga｜Wagyuto｜210mm｜Wenge water buffalo

Improved sharpness and chic design: Sakai Takayuki's "Ginga" series, ZA-18 steel with a wenge handle, Ginga Wagyu Knife, 210mm

• Uses: This is the most standard size chef's knife, suitable for cutting all kinds of ingredients, including meat, fish, and vegetables. The blade length of 210mm is not too large for a home kitchen, and is just the right length to smoothly cut even slightly larger ingredients, such as shredding cabbage or cutting up a block of meat.
• Material: Made with next-generation stainless steel "ZA-18," which dramatically increases hardness and wear resistance through the addition of cobalt. Its "long-lasting" sharpness means it stays sharp for a long time, eliminating the need for frequent resharpening. It's also rust-resistant, so you can use it without hesitation, even during busy cooking sessions.
• Handle: The Japanese-style handle is made from the precious wood "Wenge," known for its deep brown color and beautiful grain. The deep dark brown gives it a luxurious feel and adds a touch of class to your kitchen. It's also lighter than typical Western-style knives (with riveted handles), meaning it puts less strain on your wrist even when cooking for long periods of time.
• Features: A Japanese-Western fusion style (Wagyuto) that combines the shape of a gyuto knife with the handle of a Japanese knife. The center of gravity is not too close to the grip, making it easy to place the weight of the knife on the cutting edge, allowing you to cut ingredients crisply with little force.

"I don't want to compromise on sharpness, but heavy knives are tiring." This smart knife is perfect for people like you, combining light operability with the latest sharpness.