OUL Sakai Ginsan Nashiji Gyuto 210mm - Dark OakOUL Sakai Ginsan Nashiji Gyuto 210mm - Dark OakOUL Sakai Ginsan Nashiji Gyuto 210mm - Dark OakOUL Sakai Ginsan Nashiji Gyuto 210mm - Dark OakOUL Sakai Ginsan Nashiji Gyuto 210mm - Dark OakOUL Sakai Ginsan Nashiji Gyuto 210mm - Dark OakOUL Sakai Ginsan Nashiji Gyuto 210mm - Dark OakOUL Sakai Ginsan Nashiji Gyuto 210mm - Dark OakOUL Sakai Ginsan Nashiji Gyuto 210mm - Dark OakOUL Sakai Ginsan Nashiji Gyuto 210mm - Dark Oak
OUL Sakai Ginsan Nashiji Gyuto 210mm - Dark Oak
OUL Sakai Ginsan Nashiji Gyuto 210mm - Dark Oak
OUL Sakai Ginsan Nashiji Gyuto 210mm - Dark Oak
OUL Sakai Ginsan Nashiji Gyuto 210mm - Dark Oak
OUL Sakai Ginsan Nashiji Gyuto 210mm - Dark Oak
OUL Sakai Ginsan Nashiji Gyuto 210mm - Dark Oak
OUL Sakai Ginsan Nashiji Gyuto 210mm - Dark Oak
OUL Sakai Ginsan Nashiji Gyuto 210mm - Dark Oak
OUL Sakai Ginsan Nashiji Gyuto 210mm - Dark Oak
OUL Sakai Ginsan Nashiji Gyuto 210mm - Dark Oak
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OUL Sakai Ginsan Nashiji Gyuto 210mm - Dark Oak

$270.00 NZD$338.00Save $68.00
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OUL Sakai Ginsan Nashiji Gyuto 210mm - Dark Oak
$270.00 NZD
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Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
Ginsan Core, Nashiji Stainless Clad
Hardness
62 HRC
54 Soft 67 Hard
Maintenance
Easy
2 / 5
How to care for this steel
Style
Gyuto
Blade Material
Ginsan Core, Nashiji Stainless Clad
Handle Material
Octagon Dark Oak
Bevel
Double Bevel
Edge Length
215mm
Overall Length
365mm
Spine Thickness Heel/Mid
2mm
Blade Height @ Heel
47mm
gWeight
149g

An In Depth Look

Blade Type
Blade Type

The Gyuto is the do-it-all, general purpose chef's knife. If you are looking for an all-rounder that can handle daily veg and protein prep and portioning, this is the one! A 210mm edge length is the most common, but try a 240mm if you prefer larger knives.

Steel Type
Steel Type Read

Japanese Ginsan steel, also known as Silver-3 or G3, is an underrated high-grade semi-stainless steel loved by many for being in the ‘goldilocks zone’ of knife steels. It holds a very respectable edge, but is effortless to sharpen. It is considered the semi-stainless version of White 2. It is the knife steel of choice for many home cooks and professional chefs alike.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Forged In Sakai·Sharpener

OUL Sakai

Sakai, Osaka
OUL Sakai
Coordinates
34.6°N · 135.5°E
A pioneering force in Sakai's knife community, OUL Sakai was the first maker in the Sakai region to introduce carbon steel clad with stainless steel to renowned blacksmith Yoshikazu Tanaka-san; An innovation that has since been widely adopted across the industry.

OUL Sakai's lineup spans a wide range of blade styles and steel types, from traditional high-carbon options like White #1 and Blue #2 to modern stainless choices. Each knife reflects a careful balance between time-honored Japanese craftsmanship and thoughtful, contemporary design, making them a respected choice among both professional chefs and passionate home cooks seeking authentic Sakai quality.

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