Ginsan-Ko steel is forged by our master artisans to create traditional Japanese knives of the highest quality that can provide peace of mind in high paced work environment. It uses traditional methods of craftsmanship blended with modern metallurgy. It is a breakthrough in the incorporation of high carbon steel and stain resistant metallic elements. With a hardness on the Rockwell scale of 61-62, they offer a rare combination of traditional Japanese high carbon knives with stainless steel properties.
Our Nashiji Stainless Clad Ginsan series is exceptionally forged with stainless steel cladding to create a Nashiji finish and provides for a characteristic look and a rustic aesthetic to the blade. This knife is complimented with a handcrafted Black-Blue Pakkawood full-tang handle and secured with 3 stainless steel rivets for a durable yet comfortable grip. An optional Saya is recommended to purchase with this knife and is brush coated with non-toxic lacquer coating made from organic tree saps in Japan. A favorite among chefs in need of a high performance knife that delivers over long hours without the hassle of dulling or staining.
One of the most popular knives that a cook can have today is a Japanese Vegetable knife known as a Nakiri knife. The Nakiri is a Japanese double edged knife with a flat cutting edge. The flatness allows for the whole length of the knife to come in contact with the cutting board with each stroke. This is particularly helpful when chopping vegetables since it eliminates those imperfect cuts in which ingredients are hanging by a string.
Reminiscent of a small cleaver, this knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes. From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
Hand wash with mild cleanser; Handmade by skilled tradesmen in Japan.