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.
The most versatile and one of the most popular knives that a cook can have today is a Japanese all-purpose chefs knife known as a Santoku knife. Santoku is Japanese for three virtues referring to the shape of the blade which comprises aspects of the traditional vegetable knife , Usuba, and Gyuto in one knife making it a favorite among chefs and cooks everywhere.
Hand wash with mild cleanser; Handmade by skilled tradesmen in Japan.