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Blacksmith Yoshimi Kato fashions this blade out of Ginsan steel. It is also known as Silver 3 steel, Ginsanko or Gin3. Ginsanko is a stainless steel made by Hitachi Metals. It is a fine grained high carbon stainless steel that possesses a similar cutting feel and ease of sharpening of a classic carbon steel. Ginsan steel is an excellent stainless steel for forging and, in the hands of a skilled smith like Kato-san, it is a very similar alloy to white steel in terms of edge formation and sharpness.
The ginsan hagane (core) is wrapped in a stainless cladding resulting in a fully stainless steel blade which is both durable and easy to maintain. The outer cladding is given a nashiji (pear skin) finish which adds to the aesthetic appeal while aiding with food release.
The santoku knife is a really efficient all-around kitchen blade. It has an agile feel which, coupled with the tall blade height, endows the knife with a great deal of versatility in its cutting capabilities. Santoku translates to three virtues and the acts of slicing, chopping, and dicing are tackled with ease by this effective design. In fact, recently, many western chefs and home cooks have taken to the santoku as their go-to blade for most cutting tasks.Brand: Kanehiro
Blacksmith: Yoshimi Kato
Location: Echizen, Japan
Construction: San Mai, Hammer Forged
Core Steel: Ginsan (G-3)
Cladding: Stainless Nashiji
Handle: Maple Octagonal
Ferrule: Black Pakka Wood
Edge: Even Grind (See Choil Shot)
Edge Length: 170mm
Height: 48mm
Weight: 4.2oz
The ginsan hagane (core) is wrapped in a stainless cladding resulting in a fully stainless steel blade which is both durable and easy to maintain. The outer cladding is given a nashiji (pear skin) finish which adds to the aesthetic appeal while aiding with food release.
The santoku knife is a really efficient all-around kitchen blade. It has an agile feel which, coupled with the tall blade height, endows the knife with a great deal of versatility in its cutting capabilities. Santoku translates to three virtues and the acts of slicing, chopping, and dicing are tackled with ease by this effective design. In fact, recently, many western chefs and home cooks have taken to the santoku as their go-to blade for most cutting tasks.
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