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  • KANECHIKA GIN3 Hontanren Sujihiki 240 mm SK-G3H-KS240
  • KANECHIKA GIN3 Hontanren Sujihiki 240 mm SK-G3H-KS240

KANECHIKA GIN3 Hontanren Sujihiki 240 mm SK-G3H-KS240

€279,00
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Sujihiki • 240 mm • GIN3 • D handle • Magnolia • for both left and right handed use

Features of Kanechika GIN3 series

This series is produced in the city of Sakai, Osaka. A completely handmade knife with a core of GIN3 semi stainless steel. The distinguishing feature of the series is that it is made according to a traditional forging method called "Hontanren", which takes a lot of time and effort and requires the skill of the knife maker to create the shape of a knife by starting with a small piece of steel. Once the knives are forged, they are carefully sharpened one by one by Mr. Keiichi Fujii, third in its generation. Finished with a classic Japanese D handle made of natural magnolia wood with water buffalo horn head (ferrule), which is lighter and easier to handle than a Western handle.

GINSAN / Gingami No.3 ("Silver Paper No.3”) / Gin # 3 ("Silver # 3") / Ginsan-kō ("Silver 3 Steel")

Gingami No. 3, known as ginsan steel silver steel (manufactured by Hitachi Metals Ltd.) is a semi stainless steel. It has a very fine structure, which can be maintained easily and can be sharpened to extreme sharpness. Hitachi steel factory disigned silver to position it next to the well known VG10 steel, same characteristics, but a little less chrome and more refinement. The ginsan silver steel becomes more and more popular with home cooks and professionals.

Elwin de Veld about Sakai Kanechika

Sakai Kanechika is based out of Sakai City, Osaka Prefecture. This area is well known for its many knifemakers. Some of these knifemakers use sub contractors, who are specialised in their own field. Like us, we specialise in sharpening, they are also small mostly family owned businesses who specialise in sharpening or forging etcetera. Eventually the knife is finished at the mani factory. Mr. Fujii san speciallises in sharpening and is in the knife business for more then 50 years. Fuji san continues to sharpen to this day and with the popularity of his knives, he has been able to bring on new apprentices to make knives in order to passionately pass on his skills to the next generation.

“I’ve had some difficulties with the flow of the times, but I’m really glad to see people who are happy with my knives. My dream is to bring awareness to the quality and sharpness of Japanese knives.”
– Keiichi Fujii

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