Takayuki Sakai｜Ginga｜Wagyuto｜240mm｜Wenge water buffalo

Improved sharpness and chic design: Ginga Wagyu Knife, 240mm, made of ZA-18 steel and wenge handle

• Uses: The 240mm size is the standard in professional kitchens. The long blade allows you to smoothly slice large blocks of meat or cut cabbage or Chinese cabbage in one stroke without having to move the blade back and forth multiple times. This is the perfect size for those who want efficiency and speed in their cooking.
• Material: Made with next-generation stainless steel "ZA-18," which dramatically increases hardness and wear resistance through the addition of cobalt. Its "long-lasting" performance means it maintains a razor-sharp edge for a long time, preventing it from breaking even during long hours of preparation work. It is also resistant to rust and easy to maintain.
• Handle: A Japanese-style handle made from the precious wood "Wenge," characterized by its deep brown color and beautiful grain. The deep dark brown color creates a quiet presence in a modern kitchen.
• Features: While typical Western knives (240mm) tend to be heavy, this knife is combined with a lightweight Japanese-style handle, making it extremely light for its size. A major benefit is that it does not tire your wrist even when used for long periods of time. The center of gravity is slightly towards the blade, allowing you to use the weight of the knife to smoothly cut into ingredients.

"I want to use a big knife, but it's heavy and tiring." This reliable main knife will solve that problem, combining light operability with professional-grade sharpness.