This Tetsujin Ginsan Kasumi Pasta Kiri 270 mm Japanese knife is part of the Tetsujin series, created by Tamura-san and Myojin-san, with a meticulous kasumi finish and visible temper line. It is a Pasta Kiri, a long, straight blade designed to make clean, even cuts through fresh pasta, noodles, or long vegetables.
The blade is made of Ginsan (Silver 3 / Ginsanko), a Japanese stainless steel renowned for its balance of precision, edge retention, and easy maintenance. The construction is sanmai, with a Ginsan core surrounded by soft stainless steel, then polished with a kasumi finish that highlights the tempered area. The long, straight profile provides excellent stability when cutting with traction, particularly useful for pasta, soba, and fresh lasagna.
The traditional wa handle is made of ho (magnolia) wood with a black horn ferrule, lightweight and well-balanced for extended use. Its straight geometry and unobstructed heel allow for precise control along the entire length.
When used, this knife glides smoothly, typical of a well-polished Ginsan knife. The edge is thin, responsive, and performs well in straight cuts. Its 10.7-inch length offers excellent reach without excessive flex. It is less versatile than a gyuto—it is not a knife designed for chopping or rocking—but it excels at anything that requires long, even, clean cuts.
Maintenance is simple thanks to the stainless nature of Ginsan: rinsing, immediate drying, and dry storage are sufficient. Sharpening is easy with synthetic stones.
