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Gyuto • 240 mm • Ginsan #3 nashiji finish • Japanese octagonal handle • Walnut • vfor right- and lefthanded use
Tanaka san makes his knives completely by hand and finishes them with a raw nashiji look. He gives the blade more height ( and more weight ) which will give you a lot of hand space while cutting. The knife performs as a ROOIJ should perform: stable, feedback and a razor sharp edge. The three layered steel is thinned by hand on the kaiten toshi ( water wheel ) and connected to a octagonal classic Japanese handle.
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.
A Rangelrooij knife has to have it's own identity. Now in 2019, I am a knife sharpener for 25 years, I have sharpened many knives. I think as a knife sharpener, I have held many models and brands in my hands. A knife from Rangelrooij has to have it's own identity. Now, speaking in 2019, day in day out knives went through my hands, probably I have seen a big part of all chef knives. No, a ROOIJ knife is not a new invention of a knife, it's a process of experience, listening to the end user and negotiate with the knife maker. Our highly skilled knifemakers in Japan are doing an awesome job. We are so proud at this collaboration. All our knowledge, experience and passion come together in our ROOIJ knives. Arigato gozaimasu.