Ginsan (Honyaki) Japanese Knife Collection

    Traditional craftsmen working on this collection

    Shogo Yamatsuka

    Japanese Knife Ginsan Craftsmanship

    • Mr. Yamatsuka began his career as a blacksmith in 1974, and in 2012, he was recognized as a traditional craftsman with excellent forging skills in the Sakai blade-making sector.
    • He is a craftsman in Sakai, rare for his mastery of Ginsan steel.
    • Building on the rust-resistant Ginsan forging techniques learned from his father, he is always aiming to improve his skills.

    Tadayoshi Yamatsuka

    Master of Japanese Knife Mirror Polishing

    • Mr. Yamatsuka was recognized as a traditional craftsman in 2022.
    • Excelling in blade sharpening skills, especially for thin blades
    • Renowned in Sakai for his mirror polished technique on Japanese knives.

    KIREAJI's Three Promises to You

    • 1. Exceptional Japanese Knives

      Our knives, crafted by Sakai City's master artisans, combine traditional techniques with carefully selected materials, delivering unrivaled sharpness and durability.

    • 2. For a Lifetime of Use

      At KIREAJI, we see knives as lifelong companions. Each knife comes with a free saya, and we offer Honbazuke hand-sharpening by Shiroyama Knife Workshop in Sakai City.

    • 3. Supporting the Joy of Continued Use

      KIREAJI knives are made to grow with you. That’s why we provide trusted after-sales care (fee-based) .

    Why Many Product Photos Show Only the Blade

    At KIREAJI, every knife is Made to Order.
    That means your knife is completed — handle attached and final adjustments made — only after you place your order, by skilled artisans in Sakai, Japan.

    Made to Order Japanese Knives

    Global Delivery from Sakai

    Across the world, discerning customers seekgenuine Japanese knives crafted in Sakai.
    At KIREAJI, we work alongside the master artisans of Sakai to fulfill that desire — shipping authentic Japanese knives straight from Sakai to kitchens around the globe.

    Global Delivery from Sakai

    Ginsan (Honyaki)

    • A Stainless Masterpiece Forged Beyond Tradition

      When the soul of traditional Honyaki craftsmanship meets the brilliance of modern stainless steel, a new legend is born—a knife that resists rust, sharpens beautifully, and slices with unmatched precision.

    • Stainless, sharpenable, and long-lasting.

      This is the ultimate knife professionals have long dreamed of.

      The Honyaki knife—crafted from a single piece of steel using the same techniques as traditional Japanese swords—represents the pinnacle of Japanese cutlery. With unmatched sharpness and edge retention, it’s the crown jewel of the Japanese kitchen. But its Achilles' heel has always been the high maintenance of carbon steel: it rusts easily, chips without care, and demands constant attention.

      Gingami Honyaki turns that challenge on its head.

      Made from Gingami No.3 stainless steel, this knife combines exceptional corrosion resistance with a hardness level that rivals high-carbon steels. Then, it is forged by the hand of a master craftsman using the Honyaki method, resulting in a blade that is stainless, razor-sharp, and incredibly responsive to sharpening—a true trifecta of modern performance.

    • You’ll feel the difference the moment you cut.

      The ingredient’s cross-section speaks louder than words.

      With Gingami Honyaki, you don’t just cut—you slice cleanly, without crushing fibers. The result? A surgical, mirror-smooth cut surface that showcases your technique.

      Its sharpness is on par with carbon steel Honyaki, yet it has the forgiving nature of stainless steel. It won’t rust from a damp cloth, or lose its edge from contact with acidic foods.

      For busy professional kitchens, it’s a dream: a knife that performs at the highest level, all day long, without slowing you down.

    • A rare knife that offers both practicality and prestige.

      • Extraordinary edge retention thanks to HRC ~60 hardness
        The uniform hardness throughout the blade delivers consistent performance, day after day.
      • High corrosion resistance + smooth sharpening feel
        Despite being stainless, it sharpens like a traditional Japanese blade—clean, precise, and responsive.
      • A symbol of mastery, built for everyday use
        Honyaki knives are often seen as status symbols, but this one is made to be used—not just admired.

    • But this knife is not for everyone.

      Its excellence demands respect.

      • The Honyaki build makes it unforgiving to misuse—a careless move could chip the edge.
      • Its full-hard construction means fixing a warp or bend is nearly impossible.
      • And to preserve the elegant (temper line), a delicate, skilled touch is required during sharpening.

      In short, this is a knife for those who truly understand its worth—and are ready to treat it as a partner, not just a tool.

    • Final Thoughts:

      For those ready to take their craft to the next levelThe Gingami Honyaki isn’t just a knife—it’s a culinary milestone.
      Its weight, the sound it makes on the stone, the effortless way it glides through a radish—every element sharpens your senses and elevates your work.

      If you are a chef who refuses to compromise on sharpness, beauty, and functionality,
      then this is your knife—your next step in culinary mastery.

    Why Ginsan Honyaki Uses Air Quenching: The Most Rational Choice Based on Steel Science and Craftsmanship

    • But in the case of Ginsan (Honyaki), especially when used in honyaki knives, the most logical and effective method is air quenching. This isn't just a matter of tradition—it's a scientific and carefully reasoned decision, made by artisans who truly understand both the material and the craft.

    • What Is Quenching? Understanding the Basics

      Quenching is a heat treatment in which steel is heated to a high temperature and then cooled rapidly to transform its internal structure into martensite, an extremely hard and fine-grained phase. This process gives the steel excellent hardness, wear resistance, and edge retention.

      But here’s the key: faster is not always better. What matters most is matching the cooling speed to the steel's characteristics. Go too fast, and the blade may crack. Too slow, and the steel may not harden properly. Precision is everything.

    • Why Air Quenching for Ginsan (Honyaki)?

      Ginsan is a high-chromium stainless steel known for its excellent hardenability—that is, its ability to transform into martensite even with slower cooling rates. Thanks to this property, air quenching alone can achieve sufficient hardness (typically HRC 59 or higher) without the risks that come with more aggressive methods.

      This makes a huge difference in Ginsan (Honyaki) knives, which are crafted from a single piece of steel. Any distortion or cracking during quenching is almost impossible to fix, so minimizing risk is crucial.

    • Four Key Benefits of Air Quenching

      1. Reduced Risk of Cracking and Warpingless thermal stress during quenching. This helps prevent internal cracks or warping—especially important in complex shapes like knives.
      2. More Even Cooling
        Unlike water quenching, which can create an insulating vapor film on the steel's surface, air provides consistent, even cooling across the entire blade.
      3. Finer Grain Structure and Enhanced Toughness
        Air quenching leads to grain refinement, which improves the steel's mechanical properties, resulting in a strong yet resilient edge.
      4. Perfectly Suited for Honyaki Blades
        Since honyaki knives are monosteel blades, any deviation in temperature or stress can lead to failure. Air quenching offers precise control to meet the blade’s strict demands.

    • Then Why Use Water or Oil for Carbon Steel?

      Carbon steels like White #1 or Blue #2 have lower hardenability and therefore require faster cooling to form martensite. This is why water or oil quenching is common. However, these methods come with higher risks of cracking, particularly in large or complex blades.

      With these steels, the artisan must walk a tightrope: quench quickly enough to harden the steel, but not so quickly that the blade breaks. It’s a delicate dance of temperature, timing, and touch.

    • A Balance of Tradition, Science, and Craft

      Air quenching is not a shortcut. It’s the result of deep metallurgical knowledge and experience, chosen specifically to suit the nature of Ginsan and the demands of monosteel honyaki construction.

      By avoiding the harsh extremes of water or oil, air quenching unlocks the full potential of the steel, ensuring the knife performs as beautifully as it looks.

      This isn't just heat treatment—it’s the fusion of material science and Japanese craftsmanship, a method that allows artisans to create blades that are both remarkably hard and highly reliable, made to serve chefs for years to come.

    FAQ About Ginsan (Honyaki)

    01. What is “Ginsan,” and how is it different from other stainless steels?

    Ginsan, short for Gingami No.3, is a premium stainless steel developed by Hitachi Metals.

    Unlike most stainless steels, which often feel lifeless or overly industrial, Ginsan is beloved by Japanese bladesmiths because it combines the clean-cutting feel of carbon steel with the practicality of rust resistance.

    Its purity and consistency allow artisans to bring out subtle nuances in forging and sharpening—making it a true canvas for craftsmanship.

    02. Why is air hardening used for Ginsan (Honyaki) knives?

    Because Ginsan has excellent hardenability, it reaches full hardness even when cooled slowly in air—a process known as air quenching.

    This slow, controlled cooling minimizes the risk of warping or cracking—especially important in Honyaki knives, which are forged from a single piece of steel and cannot be corrected once deformed.

    Compared to water or oil quenching, air hardening is gentler and more stable, making it the ideal heat treatment for Ginsan and enhancing both the structural integrity and elegance of the final blade.

    03. Are Ginsan (Honyaki) knives rustproof?

    Ginsan is a highly corrosion-resistant stainless steel, and under typical kitchen use, rust is rarely an issue.

    However, like any fine blade, care matters.
    If left wet or exposed to acidic ingredients for extended periods, the ultra-thin edge may discolor or develop micro-pitting.
    To keep your Ginsan knife in top condition:

    • Wash promptly after use
    • Dry thoroughly
    • Store in a dry environment

    A little mindfulness goes a long way toward preserving its beauty.

    04. Is maintenance difficult?

    Not at all—if you treat it with respect.

    Ginsan is considered one of the easiest stainless steels to sharpen, offering smooth feedback and clean results.
    But as with all Honyaki knives, the blade is thin, hard, and precise, and should be treated accordingly:

    • Avoid cutting through bone or frozen items
    • Use soft cutting boards (like hinoki or rubber)
    • Never drop it—it won’t forgive carelessness

    With thoughtful care and regular sharpening, a Ginsan Honyaki knife becomes more than a tool—it becomes an extension of your skill and a reflection of your dedication.

    Ginsan – The Fusion of Tradition and Modern Technology

    Ginsan is a premium stainless steel used in Japanese knives, balancing sharpness and rust resistance. It sharpens easily like carbon steel and gains strength through forging, making it durable and ideal for both professional chefs and home cooks seeking top performance with low maintenance.

    Ginsan – The Fusion of Tradition and Modern Technology

    Japanese Knife Materials

    In the realm of Japanese knives, the choice of material plays a crucial role in performance and maintenance. This guide delves into the nuances of carbon and stainless steel, including popular variants like White Steel #2 and Blue Steel #2, and newer innovations like ZDP189 and Ginsan.

    Japanese Knife Materials

    The Origin of Craftsmanship

    • Ginsan: Where Craftsmanship Becomes Soul—Beyond a Mere Tool

      Ginsan is more than just stainless steel. It embodies a unique harmony between the subtlety of Japanese cuisine and the deep craftsmanship behind every blade. From heat treatment to final sharpening, each step in the making of a Ginsan knife carries the heart and soul of the artisan.

    • The way a Ginsan knife fits naturally in your hand, the gentle sharpness that glides through ingredients—these qualities are not accidents. They are the result of a craftsman’s deep understanding of the steel, refined through years of dedication and dialogue with the material.

    • This is not just a tool. It is a bridge between tradition and technique, a vessel that conveys culture, care, and spirit through every slice. And when you hold it in your hand, it begins a new chapter in your own story of cooking and craft.
    Sakai Traditional Craftsmen Collection