Sakai Takayuki | Ginga | Japanese Vegetable Knife | 165mm | Wenge Buffalo

[Improved sharpness and chic design] Sakai Takayuki's Ginga Series Japanese Vegetable Knife, 165mm

• Uses: This is a vegetable knife (thin blade knife) that has long been a favorite in Japanese households. The straight, wide blade allows for rhythmic cutting of cabbage, radish, and onions. The double-edged blade makes it easy to use, allowing the blade to cut straight into ingredients regardless of your dominant hand.
• Material: Made with ZA-18, a next-generation stainless steel with added cobalt for dramatically improved durability and wear resistance. Its sharp edge, which cuts through vegetable fibers cleanly, lasts surprisingly long, and is rust-resistant, even when cutting juicy vegetables every day.
• Handle: This Japanese-style handle is made from the fine wood "Wenge," known for its beautiful deep brown color and unique grain. The rich dark brown blends in well with modern kitchens. It is lighter than traditional wooden handles and has a center of gravity closer to the hand, making it less tiring to use when chopping.
• Features: Unlike the single-edged (thin-edged) blades used by professionals, this is a double-edged blade that is easy to use at home. The handle is in the style of a genuine Japanese knife, making it a practical knife that combines the best of both Japan and the West.

"I eat a lot of vegetables, so I want a knife specifically for them, but I don't want it to rust." This modern vegetable knife is perfect for people like you, combining sharpness, design, and ease of use.