Sujihiki • 230 mm • Ginsan • Nashiji finish • Japanese octave handle of purpleheart • for both left and right handed use
Ginsan steel (GIN#3)
Ginsan steel is a stainless type of steel with a very fine structure, which is extremely suitable for maintaining sharpness and can also be sharpened very sharply. The properties of ginsan are similar to some Japanese classic carbon white or yellow steels. Unlike full carbon steel, Ginsan steel will not patina/oxidize with normal use. Ginsan is popular with both professionals and home cooks and is generally easier to keep sharp than VG10.
Elwin de Veld about the Rooij knives
A Rangelrooij knife must be a Rangelrooij knife. No Ryusen, no MAC, no Takayuki, but its own identity. Now, it's 2021, I've been sharpening chef's knives for 27 years, day in and day out. I think I've had all the models in my hands by now. No, I'm not going to reinvent the blade, no, I'm not going to forge it myself. My friends (business relationship sounds strange after so many years) in Japan can do this so much better. I can indicate how I want the knife built up, which steel types, which model handles and what the geometry and finish should be. And believe me, I have used all my knowledge to make ROOIJ knives an absolute success.