What Makes This Knife Truly Special
Un Deba Ginsan Forgé par Deux Artisans Habilités
Ce Deba Ginsan de 165 mm est forgé par l'artisan traditionnel Shogo Yamatsuka, dont l'expertise avec l'acier Ginsan est très estimée à Sakai. Doté d'une épaisseur de dos robuste de 7,5 mm, il offre la force et la stabilité nécessaires aux tâches exigeantes de préparation du poisson.
Finie dans le style traditionnel Kido, la lame offre une surface raffinée et des performances de coupe fiables. L'affûtage final est effectué par Kohei Yamatsuka, fils du célèbre artisan traditionnel Tadayoshi Yamatsuka, assurant un tranchant net et précis.
Équipé d'un manche en Magnolia Obovata, ce couteau allie durabilité, contrôle et le savoir-faire raffiné qui caractérise les couteaux fabriqués à Sakai.
Traditional craftsmen working on this product
KIREAJI's Three Promises to You
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1. Forged in the Legacy of Sakai
From Sakai City—Japan’s renowned birthplace of professional kitchen knives—each blade is crafted by master artisans with over six centuries of tradition. Perfectly balanced, enduringly sharp, and exquisitely finished, every cut carries the soul of true craftsmanship.
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2. Thoughtful Care for Everyday Use
Every knife includes a hand-fitted magnolia saya for safe storage. Upon request, we offer a complimentary Honbazuke final hand sharpening—giving you a precise, ready-to-use edge from day one.
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3. A Partnership for a Lifetime
A KIREAJI knife is more than a tool—it is a lifelong companion. With our bespoke paid aftercare services, we preserve its edge and beauty, ensuring it remains as precise and dependable as the day it first met your hand.
Why Many Product Photos Show Only the Blade
At KIREAJI, every knife is made to order in Sakai, Japan. Photos show the blade before the handle is attached, allowing artisans to perfect the balance and edge for your specific order. Your knife arrives fully finished — tailored just for you.
Livraison mondiale depuis Sakai
Across the world, discerning cooks seek authentic Japanese knives from Sakai — Japan’s legendary knife-making city with over 600 years of tradition.
At KIREAJI, we work alongside master artisans in Sakai to fulfill that desire, shipping genuine handcrafted knives directly from the workshop to kitchens worldwide.
Précautions
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3. Nature artisanale
Each knife is handcrafted by skilled artisans and is therefore unique.
Minor scratches or marks may be visible as a result of the handmade production process. These do not affect performance or functionality. We kindly ask for your understanding in advance.
If you have any questions, please feel free to contact us. (Estimated reply time: within 10 hours)
Utilisateurs recommandés pour Ginsan
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1. Tradition-Loving Chefs Who Work in Modern Kitchens
Ginsan is crafted for chefs who seek the authentic sharpness and tactile feel of traditional Japanese knives, without the rust management that carbon steel demands. It carries the soul of carbon steel while offering the practicality that a fast-paced professional kitchen requires.
Before Using a Japanese Knife
A knife is more than a tool—it’s the heart of cooking. Learning how to use it properly helps protect its quality, durability, and safety, so you can enjoy it for years while elevating every meal.
Entretien des couteaux japonais
With the right daily care, your knife will stay sharp and reliable for a long time. Here, we share the key points to keep it in peak condition and extend its lifespan.
Service après-vente
At KIREAJI, we ensure your knife can be cherished for years with our dedicated after-sales service, provided by the Shiroyama Knife Workshop. For repairs or maintenance, please apply through the link below.