pkjames
KKF Sponsor
- Joined
- Jul 27, 2011
- Messages
- 1,064
- Reaction score
- 114
Knives & Stones Sakai Takayuki Syousin Sakura 240mm Gyuto now in stock
- Thread starter pkjames
- Start date
Help Support Kitchen Knife Forums:
pkjames
KKF Sponsor
- Joined
- Jul 27, 2011
- Messages
- 1,064
- Reaction score
- 114
210 is heading to me, i could only 270 is not too far away! :bliss:
- Joined
- Feb 28, 2011
- Messages
- 690
- Reaction score
- 798
Had a lot of fun playing with both the standard and kiritsuke-tipped gyutos at the Midwest Knife Gathering yesterday. These things are really well finished and cut better than any Japanese knives at similar price points that I've handled. I'll be placing an order soon.
Thanks for letting us play with these, pkjames!
Thanks for letting us play with these, pkjames!
Looks great!
pkjames
KKF Sponsor
- Joined
- Jul 27, 2011
- Messages
- 1,064
- Reaction score
- 114
Thanks for having me onboard the show:hungry:
420layersofdank
Senior Member
- Joined
- Feb 9, 2013
- Messages
- 594
- Reaction score
- 2
Whoa whoa whoa! James! 210s now in stock??? please pm me if they are because i have a couple questions regarding comparisons between the 240 and 210. Btw the black and ringed gidgee handles are making me sweat with rage!!!!SO +#&"&'? Sexy!!!!
pkjames
KKF Sponsor
- Joined
- Jul 27, 2011
- Messages
- 1,064
- Reaction score
- 114
yup, blade arrived yesterday. i should be able to put something together very soon
stay tuned!Argh. I have terrible timing!yup, blade arrived yesterday. i should be able to put something together very soon
Has anyone compared the Ginsanko to the non Ginsan versions ? I couldn’t find much searching the forums
Last edited:
- Joined
- Dec 15, 2011
- Messages
- 11,235
- Reaction score
- 7,509
The ginsanko is a thicker blade. Sorta like Sakai Takayuki ginsanko line.
All of the syousin sakura knives have detailed measurements on James site including weight and spine measurements in three places and grams for finished knives. I am not clear what you mean by "non standard version"
My impression from James site and Mark's site is that Sakai Takayuki uses the same smith for both the Syousin Sakura(blue and ginsan) and the "high end" Sakai Takayuki dammy ginsanko. They are substantial blades.
My impression from James site and Mark's site is that Sakai Takayuki uses the same smith for both the Syousin Sakura(blue and ginsan) and the "high end" Sakai Takayuki dammy ginsanko. They are substantial blades.
Apologies. Perils of typing on an iPhone. I meant Ginsan vs The carbon steel / iron clad Sakura. I hadn’t realised they were slightly different but should have expected variation.
Guess i’ll find out when I receive it what I think.
Guess i’ll find out when I receive it what I think.
Which one did you get?
- Joined
- Dec 15, 2011
- Messages
- 11,235
- Reaction score
- 7,509
@Midsummer I’ve only used the ginsanko. But if you refer to the Sakura passaround thread you’ll see that it’s universally considered to be a pretty thin blade. The ginsanko version isn’t at all.
http://www.knivesandstones.com/sakai-takayuki-syousin-gin-sakura-wa-gyuto-240mm-ginsanko/
It was the only Sakura in 240mm gyuto in stock. Did much debating and went for the Sakai Takayuki Sakura over the Sukenari powdered steel or Tanaka Ginsan options.
It was the only Sakura in 240mm gyuto in stock. Did much debating and went for the Sakai Takayuki Sakura over the Sukenari powdered steel or Tanaka Ginsan options.
Yea, I have used the ginsan's from this line as well as the ST dammy line. I have not tried the blue#2 that's why I suggested he look at the spec's to compare.
I will be very interested in hearing your opinions. I think they are under appreciated, but I am a home cook. Labor who works in a professional environment had his impression.
Chicagohawkie
Senior Member
- Joined
- Jun 1, 2015
- Messages
- 1,785
- Reaction score
- 749
I’ve had all three and I’d say the Tanaka is the best of the bunch!
- Joined
- Dec 15, 2011
- Messages
- 11,235
- Reaction score
- 7,509
There’s also a Takayuki ginsanko 270mm in bst that is priced very very low.
Hawkie, did you ever try Sakura blue steel?
Hawkie, did you ever try Sakura blue steel?
Chicagohawkie
Senior Member
- Joined
- Jun 1, 2015
- Messages
- 1,785
- Reaction score
- 749
Yes, but the kono blue 1 and 2s were better overall IMO. Much thinner than ginsan though.
- Joined
- Dec 15, 2011
- Messages
- 11,235
- Reaction score
- 7,509
I was hoping I didn’t misspoke when I said the ginsanko Sakura was thicker than the blue version.
Chicagohawkie
Senior Member
- Joined
- Jun 1, 2015
- Messages
- 1,785
- Reaction score
- 749
Ooooohhhhhhh noooooooo. You were spot on. I almost feel James should be more upfront about how thick those ginsans really are.
Received the Ginsanko Sakura Syousin.
It is indeed a monster of a knife ... blade heavy with a hefty ebony handle to match. A beautiful wide-beveled knife and will be interesting to see if I have the skill(s) to sharpen it when I eventually have to.
As it is, it is the sharpest knife I've ever seen out of a box, rivalling the Toyama. Sliced straight through raw protein and tomato with the least effort of any knife I own. I now know what a really, really sharp edge is!
The fit and finish are superb.
I'm still unsure of the balance and weight. It feels more like a slicer than a chopper given the heft. But it is something different to the other gyuto I own.
It is indeed a monster of a knife ... blade heavy with a hefty ebony handle to match. A beautiful wide-beveled knife and will be interesting to see if I have the skill(s) to sharpen it when I eventually have to.
As it is, it is the sharpest knife I've ever seen out of a box, rivalling the Toyama. Sliced straight through raw protein and tomato with the least effort of any knife I own. I now know what a really, really sharp edge is!
The fit and finish are superb.
I'm still unsure of the balance and weight. It feels more like a slicer than a chopper given the heft. But it is something different to the other gyuto I own.
