This 135 mm petty in Ginsan sanmai is a compact precision knife built for tasks that demand control: peeling, fine brunoise, fresh herbs, small cuts of meat or fish. At this length, it works equally well on the board and in-hand, with a profile that tapers to a fine point suited for detail work.
The blade features a clean kasumi finish, with an undulating hagane line running along the edge, consistent with this construction. Kanji are engraved on the blade. The wa-handle is octagonal ebony, a dense close-grained wood, with a collar in warm honey-and-brown tones that transitions cleanly into the blade.
The Ginsan (Silver Steel) is a high-carbon stainless steel (C 0.95,1.10%, Cr 13.0,14.5%) engineered to combine corrosion resistance with a sharpening response close to carbon steels. It sharpens quickly on whetstones and reaches a very fine edge for a stainless alloy. The trade-off: without molybdenum or vanadium, it may develop faint marks on acidic foods over time, though it will not rust outright. The Ginsan core is clad with stainless steel on both sides, a construction that focuses hardness at the edge while stabilizing the blade geometry.
Care
Rinse and dry after use. Do not wash in a dishwasher. No black patina will form on this steel.