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Free shipping in Canada for all purchases of $150 or more (More details)
Free shipping in Canada for all purchases of $150 or more (More details)



Motokyuuichi Ginsan Nashiji Kiritsuke Gyuto 240mm Burnt Oak

Original price $315.00 - Original price $315.00
Original price
$315.00 - $315.00
Current price $315.00

Motokyuuichi kitchen knives are hand forged in Shimabara City, Nagasaki Prefecture, Japan. The Kyuuichi family had a strong reputation for samurai sword forging during the Edo period, but gradually withdrew from sword forging over time. In 1895, the forge was taken over by the sword smith Shoujiro Maeda, to whom we owe the Motokyuuichi forge as we know it today. The Maeda lineage passed on skills and knowledge from generation to generation: the forge of katana, agricultural tools, hunting weapons and kitchen knives. The 4th and 5th generations of the Maeda family have made the transition to forging kitchen knives in a traditional Japanese way. Today, Yasuhide Maeda is in charge of the Motokyuuichi forge and we are proud to collaborate with him to offer you quality Japanese knives at a fair price!

Kiritsuke Gyuto is a cross between traditional kiritsuke and gyuto. The profile of the cutting edge is generally straighter and the tip is cut, similar to the kiritsuke, while the double bevel is characteristic of the gyuto. Kiritsuke Gyuto acts as a chef's knife in your kitchen and can do most of the tasks. It is usually found between 210 and 270 mm.

Ginsan translates to : "silver number 3", this type of steel falls into the category of stainless steels and is therefore easier to maintain than traditional carbon steels. Ginsan is one of the only stainless steels that can be forged in the traditional way like high content carbon steels. This makes it one of the most pleasant stainless steels to sharpen.

Nashiji is a Japanese word meaning "pear skin pattern". Coming from a knife finishing technique where the surface of the blade is left raw or rustic, imitating the skin of the Asian pear.

Maintenance tips

Have it sharpened on a water stone by a professional every year. Store in a dry place. Wash immediately after use and dry completely before storing. Do not soak. Not dishwasher safe.


Each knife is guaranteed for life for obvious problems related to the manufacture of the product. For example, if the handle comes off or cracks after a few weeks of proper use. Or if the blade has a crack in the edge to the spine of the blade. These problems are rare, but they can happen. In which case you will be offered an exchange for the same product or a refund. Each case being different, it is at our discretion to evaluate if our lifetime warranty for obvious manufacturing problems applies.

After Sales Service

Your knife doesn't cut as well as you expected?Every knife comes with what we call its "factory edge". We have over 200 different products in stock, often with multiple copies of each. All of our products are handcrafted in Japan before being shipped and the "factory edge" may vary. If you feel that your knife is not cutting to its full potential, feel free to contact us and we will fix it for you by sharpening the knife for free!

Oops, did an accident happen with your blade?
Did your knife fall on the floor, get damaged during a wrong movement or was it used to cut a product that was too hard? We take care of it, we accompany you and your knife, offering you a sharpening and repair service in house! Don't hesitate to contact us or drop by our store to get an estimate in a few minutes!
Customer Ratings







Total lenght


Handle length at tip


Edge lenght


Blade height


Blade thickness


Handle size




Ginsan (silver #3) with stainless steel cladding

Steel type

Stainless steel


Handle material

Lacquered Burnt Oak





Chef knife

Hand orientation



Production area

Shimabara, Nagasaki/Japan


Yasuhide Maeda

What are the different types of Japanese knives?

What are the different types of Japanese knives?

Each Japanese knife is made with a specific purpose in mind. There are types of multi-purpose knives such as the Gyuto which is the equivalent of a chef's knife or the Santoku which translates into: three virtues, a name that well represents its multiplicity. The Sujihiki and the Yanagiba are made for slicing while the Nakiri and the Usuba are specialized for cutting vegetables. Without forgetting the Petty for precision tasks. The list goes on and the possibilities are diverse.

Why buy a Japanese knife?

Why buy a Japanese knife?

Japanese blades are lighter, very balanced, higher hardness, sharper and retain their sharpness longer. This allows the user greater control of his work tool and a clean cut to alter the texture and flavor of the food as little as possible.