Mainly used as an Usuba and a Yanagiba, its versatility makes it suitable for other uses. It is made with a sloping cut from its back towards its tip, pointed like a Bunka. It is recommended for chopping and cutting up ingredients.
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.
received this knife within a week from Japan to Canada, I already own a few Japanese knifes and this knife quality is so good and it is very sharp. I cut a Hamachi filet like a professional. very please with this knife and the service.
found out this site can send japanese knife to Canada with free shipping. just received my first Kiritsuke within a week. the knife is so sharp and quality is so good. will buy more soon.