Type: Kiritsuke / Chefs knife / Multipurpose knife
Brand: Ishizuchi
Construction: Silver #3 (Ginsan) stainless steel with stainless steel cladding
Blade Length: 210mm (8.2inch)
Blade Hight: 46mm(1.8inch)
Weight: about 150g(5.2oz)
Spine Thickness: 1.8mm/at heel
Blade Type: Double-bevel
Core Edge Steel: Silver #3 (Ginsan) Stainless steel
HRC (Rockwell Hardness): 60
Finishing: Satin finish(Nashiji)
Handle: Walnut with Plywood ferrule
Handle type: Octagonal

Place of Origin: Japan

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.

SC Kiritsuke 210 mm (8.3 in) Ginsan (Silver #3) Nashiji Finish Double-Bevel

¥26,000