Gyuto • 240 mm • Gin #3 (Ginsan) • 3-layers • Mirror polish • Japanese walnut handle • Suitable for both left- and right-handed use

These knives are sharpened with a distinctive shinogi line: the blade has a shinogi on both sides. The flat area (hira) transitions into the shinogi line, from which the kireha begins. The maker therefore describes this blade as a “double shinogi blade” when translated literally. This means the knife is sharpened on both sides. Therefore the food release is excellent: ingredients are less likely to stick to the blade, greatly enhancing cutting comfort.

In addition, the blade features a high mirror polish. This mirror finish is not only visually striking but also functional. The finish accentuates the hand-engraved kanji, giving the knife a refined and luxurious appearance.

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

Gingami No.3, also known as Ginsan steel (produced by Hitachi Metals Ltd.), is a stainless steel with a very fine grain structure. It offers excellent edge retention and can be sharpened to an extremely keen edge. The properties of Ginsan are comparable to certain traditional Japanese carbon steels such as White or Yellow steel. Ginsan is popular among both professional chefs and home cooks and is generally easier to maintain than VG10.

Elwin de Veld on Touroku

Japanese craftsmen are held in high regard worldwide. They are known for their dedication, passion, and inner drive for continuous improvement. For generations, their craftsmanship has been passed down and refined within small, often family-run workshops. These workshops are spread throughout Japan, with certain regions renowned for specific skills. Some of these small businesses are affiliated with guilds, while others are not. Especially the older, smaller workshops, those with the greatest perseverance, are open to working with partners outside Japan, though they often lack the means to take that step.

Taka-san, third-generation owner of Touroku Sakai (登録佐海), which translates as “Registered” or “Recorded,” aims to connect these workshops and introduce their craftsmanship to the world. Touroku represents a distinguished collective of artisans specializing in refined Japanese knives, preserving the knowledge accumulated over generations. Taka-san runs a unique company that brings together craftsmanship from the regions of Tsubame-Sanjo City (Niigata), Tosa City (Kochi), and the Hokuriku region, including Toyama City.

Today, Touroku knives are cherished by many professional chefs worldwide and embraced by enthusiastic home cooks alike.