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Gyuto K-tip • 210 mm • Ginsan • Japanese octaganonal handle • Walnut • for right and left hand use
Today's modern chefs demand a sharp edge that can withstand daily use. It must be also easy to re-sharpen. Ginsan (Silver 3) stainless steel is a perfect blend of durability, sharpness, and limited maintenance. These are very durable traditional knives without the exacting care needed for carbon steel. Each one of our Ginsan knives is hand forged and hand assembled by traditional craftsmen.
Ginsan Stainless Steel was created to make knives that would function like high-carbon steel, with none of the maintenance. The composition is very pure compared to other steels, containing only iron, carbon, and chromium. This purity is what allows it to sharpen easily, and take a 'crisp' edge like high-carbon steels.
When Hiro came to my shop in 2014, he was the first Japanese representative I was honored to welcome. I've invited a small group of chefs and what followed was the first knife session. Ever since I invite the knife makers more often and I try to build a bridge between the makers and the end users. Each brand has its story, its vision and its method which is not directly visible in a knife but is great to tell. I still do believe that you have to feel a knife, you have to become one with it, or the way Japanese would say "You have to find your soul in a knife". I've heard this often in Japan and Hiro told me about Hocho Zuka: a small Japanese tempel a chef can visit to ask for his good fortune. He can also thank for the knives he uses. The chef promises then to study harder and to become even beter in the culinary arts. With this in the back of your mind and knowing that Kikuichi exists already for more than 700 years you do look differently at the Kikuichi knife. Honour, respect and dedication.