Sakai Takayuki Syousin Sakura 240mm Gyuto now in stock

Discussion in 'Knives and Stones' started by pkjames, Jan 6, 2015.

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  1. Feb 16, 2015 #31

    pkjames

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    US$120 for the white horn double spacer
    US$150 for the black horn triple spacer
     
  2. Feb 16, 2015 #32

    pkjames

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    made a little short video about the handles.
     
  3. Feb 17, 2015 #33

    marc4pt0

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    These look fantastic, James. Looking fwd to that 270!
     
  4. Feb 17, 2015 #34

    pkjames

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    210 is heading to me, i could only 270 is not too far away! :bliss:
     
  5. Feb 17, 2015 #35

    marc4pt0

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    Woop woop!
     
  6. Feb 17, 2015 #36

    XooMG

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    Can't wait to see the 210. Some of those handles are lovely too. I have one handle made from ringed gidgee and it's an excellent wood.
     
  7. Feb 20, 2015 #37

    pkjames

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    someone scored this baby today:D
    ImageUploadedByKitchen Knife Forum1424426305.011831.jpg
     
  8. Feb 20, 2015 #38

    marc4pt0

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    Someone is going to be more than pleased soon
     
  9. Feb 22, 2015 #39

    heldentenor

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    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!
     
  10. Feb 22, 2015 #40

    toddnmd

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  11. Feb 23, 2015 #41

    pkjames

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    Thanks for having me onboard the show:hungry:
     
  12. Feb 24, 2015 #42

    420layersofdank

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    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!!!!
     
  13. Feb 24, 2015 #43

    pkjames

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    yup, blade arrived yesterday. i should be able to put something together very soon :) stay tuned!
     
  14. Feb 24, 2015 #44

    XooMG

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    Argh. I have terrible timing!
     
  15. Apr 25, 2019 #45

    Tanalasta

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    Has anyone compared the Ginsanko to the non Ginsan versions ? I couldn’t find much searching the forums
     
    Last edited: Apr 25, 2019
  16. Apr 25, 2019 #46

    labor of love

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    The ginsanko is a thicker blade. Sorta like Sakai Takayuki ginsanko line.
     
  17. Apr 25, 2019 #47

    Midsummer

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    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.

     
  18. Apr 25, 2019 #48

    Tanalasta

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    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.
     
  19. Apr 25, 2019 #49

    Midsummer

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    Which one did you get?
     
  20. Apr 25, 2019 #50

    labor of love

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    @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.
     
  21. Apr 25, 2019 #51

    Tanalasta

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  22. Apr 25, 2019 #52

    Midsummer

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    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.
     
  23. Apr 25, 2019 #53

    Midsummer

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    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.
     
  24. Apr 25, 2019 #54

    Chicagohawkie

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  25. Apr 26, 2019 #55

    labor of love

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    There’s also a Takayuki ginsanko 270mm in bst that is priced very very low.
    Hawkie, did you ever try Sakura blue steel?
     
  26. Apr 26, 2019 #56

    Chicagohawkie

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    Yes, but the kono blue 1 and 2s were better overall IMO. Much thinner than ginsan though.
     
  27. Apr 26, 2019 #57

    labor of love

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    I was hoping I didn’t misspoke when I said the ginsanko Sakura was thicker than the blue version.
     
  28. Apr 26, 2019 #58

    Chicagohawkie

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    Ooooohhhhhhh noooooooo. You were spot on. I almost feel James should be more upfront about how thick those ginsans really are.
     
  29. May 4, 2019 #59

    Tanalasta

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    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.
     

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