Type: Gyuto
Finish: Nashiji (Satin) Finish
Blade Length: 240 mm (9.4 in)
Blade Hight: 48mm(1.8inch)
Weight: about 172g(6.0oz)
Spine Thickness: 2mm/at heel
Construction: Stainless Clad
Core Edge Steel: Ginsan (Silver #3)
HRC (Rockwell Hardness): 60
Handle: Rosewood Octagonal with black pakka ferrule
Bevel: Double-Bevel
Place of Origin: Japan

Originally a Western meat knife, it’s also used for fish and vegetables due to its versatility. Its long blade is favored by professionals but can still be used by casuals and cooking enthusiasts. Its double-bevel blade is a fine choice for both right and left-handed people.

Gingami No.3 (Hitachi Metals Ltd.) is a very fine-grained Stainless Steel that can attain edge sharpness and edge retention comparable to some High Carbon Steels. It has even been used to create corrosion-resistant versions of Japanese traditional single bevel knives. It is very popular with both professionals and home cooks and is generally believed to be slightly easier to sharpen than VG-10.

“Nashiji” (English: pear skin pattern) refers to the result of a technique that appears to leave the surface finish of a blade looking unfinished and rustic.

Gyuto 240mm ( 9.4in) Ginsan (Silver #3) Nashiji Satin-Finish Double-Bevel

¥30,500