This 240 mm Ginsan sanmai kiritsuke combines the long profile of a versatile chef's knife with the K-tip characteristic of this style. The angled tip allows for precise, detailed work, while the 240 mm blade handles vegetables, meats, and fish in a single stroke.
The sanmai construction features a Ginsan (Silver Steel) core with a polished steel cladding. The blade body surface displays a refined kasumi finish, with a clear transition between the light jigane and the edge. The octagonal ebony wa handle is fitted with a honey- and brown-toned ferrule. A side view reveals a thin blade that tapers gradually toward the tip.
Ginsan is a stainless steel with a high chromium content (13–14.5%) and carbon content (0.95–1.10%), developed to offer sharpening characteristics similar to carbon steels while being corrosion-resistant. It sharpens on water stones in just a few passes and achieves a fine edge for a stainless steel. Unlike carbon steels, it does not develop a black patina and does not require immediate drying after each contact with moisture.
Care
Rinse and dry after use. Do not put in the dishwasher. Ginsan does not develop a patina and requires no protective oil.