pkjames
KKF Sponsor
- Joined
- Jul 27, 2011
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As my previous post
(http://www.kitchenknifeforums.com/s...ng-the-Sakai-Takayuki-Syousin-Sakura-Wa-Gyuto), I introduced my first custom gyuto, the Sakai Takayuki Sakura wide bevel line. I was expecting to formally launch it before the Christmas but the shipment was stuck at the mighty Australian Customs for more than 10 days and I finally got them on Christmas Eve! Ironically, the big box was clearly unopened when it arrives which means the Customs didn't even bother opening it up to have a look, and just let it sat for almost 2 weeks!
I assume that most of you have forgotten what the knife is about, so I am re-launching / re-introducing the knife once more
Knife available: wide-bevel Wa Gyuto in both traditional shape and kiritsuke shape, currently available in 240mm only. 210 / 270 will be offered in the near future.
Material / Construction: Blue 2 core san-mai
Handle: African ebony handle, buffalo horn ferrule with silver nickel spacer.
Detailed spec:
Regular shaped gyuto:
Weight: 246g
Total Length: 387mm
Blade Length: 232mm
Height: 51.2mm
thickness above heel: 3,1mm
thickness at mid of spine: 2.4mm
thickness at 1cm from the tip: 0.97mm
Kiritsuke shaped gyuto:
Weight: 242g
Total Length: 387mm
Blade Length: 232mm
Height: 46.5mm
thickness above heel: 3.2mm
thickness at mid of spine: 2.3mm
thickness at 1cm from the tip: 0.9mm
Let me go into a bit more details about what is so cool about this Syousin Sakura series:
About the blade
Forged and sharpened by the best smith in Sakai. Syousin represents the best possible workmanship. To qualify for the Syousin badge, both the bladesmith and sharpener have to be highly regarded masters. For this particular Syousin Sakura, the bladesimth is Master. Suogo Yamatuka and the sharpener is Master. Norikatsu Nishimura. Both of them are among the elite group (currently less than 30) of the Dentou Kougeishi (Traditional Craftsman, 伝統工芸士
. Basically, you know that you are getting a blade that comes with a guaranteed workmanship. The blade is hand sharpened by Nishimura san back in Sakai using natural stone, and thanks to the extremely thinness behind the edge, you could expect the OOTB edge is quite pleasant to use. 
The regular 240mm Gyuto
The engraving
The choil shot
You can read more about the Dentou Kougeishi here (Japanese).
About the F&F
Usually, knives produced in Sakai, even by the best guys, do not automatically mean the best fit and finish that we, the KKFers, pay particular attention. For instance, the spine and choil are likely not rounded nor polished. The handle is sometimes installed rather badly. Apart from the QC problem, is perhaps due to that the Japanese chefs traditionally do not care too much about these aspects. For Syousin, we specifically asked for the top F&F. For example, spine and choil are rounded and polished in all Syousin knives. In fact the choil of the Sakura has some of the best work that I have seen.
About the handle
I also want to take time to talk about the handle that comes with the Sakura. As a keen woodworker, I am often quite picky about the detail of the handle, such as the wood, the finish, the straightness after installation. I particular dislike the through mortise and tenon joint employed by the traditional Japanese WA handles (uneven tenon), and the burn in process can sometimes ruin the knife entry point to the handle (badly burnt). I much prefer the custom handles that we often seen here in KKF made by our own hobbyists and pro craftsmen. I wanted something like those. As a result, after closely working with a handle manufacturer that are willing to listen and accommodate our requests for the past few months, I am proud to offer you the K&S semi-custom handles.
Why I call it "Semi-custom"? Well, they are manufactured accordingly our specifications (custom) and are made in batches (semi). So while I may not have a unique handle for each individual knives, I do offer these handles to you, which are normally only seen in ultra high-end Japanese
kitchen knives, and I offer them with K&S / Syousin quality: blind mortise and tenon construction ensures the knife entry to the handle is a neat slot; the polish job is insanely neat (no polyurethane) and use the best wood that I can get my hands to.
Standard handle that comes with every Syousin Sakura Gyuto
Neatly installed handle with blind mortise and tenon construction
Designs of K&S Semi-custom handles, you will see them fitted in various K&S knives
Accessories / Packaging:
Comes with an elegant black knife pouch and presented in a Kiri wooden box. Saya will be offered in the future (price is likely to go up as well).
Price:
So I have said enough about how good the Syousin Sakura is, and how proud I am able to finally offer this line to you. How about the price?
AU$490 / US$399 shipped worldwide via DHL. They are available now with limited quantity. It is even cheaper for those who signed up to receive my 5% discount. I will start a passaround for both the traditional shape and kiritsuke shape gytuo, please check out the other thread.
And they are available now
http://www.knivesandstones.com/syousin-sakura/
