Sakai Ittetsu Kataba Gyuto 240mm – Ginsan | Single Bevel | Red Urushi Handle

Chosen by Sharp Knives Malta

A rare fusion of traditional Japanese single-bevel craftsmanship and modern chef's knife versatility.

The Sakai Ittetsu Kataba Gyuto 240mm is not a knife you'll encounter every day. Hand-finished by renowned Sakai master sharpener Hideki Ino-san, it combines the profile of a Gyuto with the precision of a traditional single-bevel (Kataba) blade, creating a knife built for chefs who demand exceptional cutting performance.

Forged from Ginsan (Silver #3) stainless steel, finished with an elegant Kasumi/Migaki polish, and fitted with a striking Red Urushi lacquered handle, this knife represents the meeting point of performance, artistry, and centuries of Japanese craftsmanship.

Handcrafted in Sakai – Finished by Master Sharpener Hideki Ino

For more than 600 years, Sakai has been Japan's most respected knife-making region, where the forging, grinding, and sharpening of each knife are often carried out by different specialists.

The final sharpening is performed by Hideki Ino-san, one of Sakai's highly respected master sharpeners. His work is recognised for its exceptional geometry, remarkably thin edges, and effortless cutting performance.

During our visit to Sakai, we had the privilege of meeting Hideki Ino-san and witnessing his craftsmanship first-hand. Knives carrying his finish are highly sought after by professionals and collectors alike.

Who This Knife Is For

Perfect for:

• Professional chefs
• Experienced Japanese knife users
• Collectors of artisan Sakai knives
• Enthusiasts seeking a rare single-bevel Gyuto
• Cooks who value ultimate cutting precision

This is a specialist knife best suited to users familiar with single-bevel geometry.

Why You'll Like It

Finished by Hideki Ino-san

The sharpener defines how a knife performs.

Hideki Ino-san's work is celebrated for:

• Exceptionally thin geometry
• Outstanding edge refinement
• Smooth, effortless cutting
• Precise blade balance
• Traditional Sakai craftsmanship

His finishing transforms an already excellent blade into something truly exceptional.

Ginsan (Silver #3) Stainless Steel

The blade is forged from Ginsan, one of Japan's most respected stainless steels.

Hardened to approximately 61–62 HRC, it offers:

• Outstanding sharpness
• Excellent edge retention
• Easy sharpening
• Fine grain structure
• Superior corrosion resistance

Many chefs consider Ginsan the stainless steel that comes closest to the cutting feel of traditional carbon steel.

Rare Kataba (Single-Bevel) Gyuto

Unlike conventional Gyutos, this knife features a traditional single-bevel grind.

This specialised geometry provides:

• Exceptional cutting precision
• Reduced resistance through food
• Extremely clean slices
• Outstanding edge refinement
• Precise blade control

It excels at delicate vegetable work, fish preparation, and presentation cuts where accuracy is everything.

Kasumi / Migaki Finish

The blade combines two traditional Japanese finishes:

Kasumi

• Soft, mist-like contrast
• Traditional handcrafted appearance
• Elegant visual depth

Migaki

• Refined polished surface
• Smooth food release
• Clean, understated finish

Together they create a blade that is both beautiful and highly functional.

Red Urushi Wa Handle

The traditional Red Urushi lacquered handle gives this knife a truly distinctive presence.

It provides:

• Lightweight balance
• Comfortable grip
• Excellent blade control
• Traditional Japanese craftsmanship
• A striking appearance rarely found on production knives

The deep red lacquer contrasts beautifully with the refined satin blade, creating a knife that is as impressive visually as it is in use.

Specifications

Brand: Sakai Ittetsu
Knife Type: Kataba Gyuto (Single-Bevel Chef's Knife)
Blade Length: 240 mm
Steel: Ginsan (Silver #3) Stainless Steel
Hardness: Approximately 61–62 HRC
Grind: Single Bevel (Kataba)
Finish: Kasumi / Migaki
Handle: Red Urushi Lacquered Wa Handle
Finished By: Master Sharpener Hideki Ino-san
Made In: Sakai, Japan

Care Instructions

To preserve its exceptional performance:

• Hand wash only
• Dry immediately after use
• Do not cut bones or frozen foods
• Store in a saya or blade guard
• Sharpen using quality Japanese whetstones

Although Ginsan is stainless steel, proper care will help preserve both the finish and the edge for many years.

Complete Your Setup

Pair it with:

• Premium Japanese Whetstones
• Traditional Wooden Saya
• Leather Strop
• End-Grain Cutting Board
• Camellia Knife Oil

Why We Chose This Knife

At Sharp Knives Malta, we look for knives that represent the very best of Japanese craftsmanship—not only in the steel they use, but in the people behind them.

The Sakai Ittetsu Kataba Gyuto 240mm is a rare combination of traditional single-bevel geometry, premium Ginsan steel, and the finishing work of Master Hideki Ino-san. It is a knife that rewards skill, precision, and an appreciation for authentic Japanese craftsmanship.

Rare. Refined. Finished by a master. Built for extraordinary precision.