Traditional craftsmen working on this product
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.
KIREAJI's Three Promises to You
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1. High-quality Japanese Knive
KIREAJI offers high-quality knives crafted by skilled artisans from Sakai City. Utilizing traditional techniques and carefully selected materials, we achieve superior sharpness and durability.
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2. Genuine Sharpness
To ensure you experience sharpness, we provide a free Honbazuke by our skilled craftsmen.
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3. Lifetime Knife Use
Every knife comes with a free Saya(Sheath) for durability. We also provide paid after-sales services with Sakai City Japanese knife workshop.
Features of Ginsan
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Comparable Sharpness to Carbon Steel
Ginsan is a material with high carbon content and exceptional hardness. When sharpened, it exhibits sharpness comparable to steel knives.
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Most Sharpenable Among Stainless Knives
With a hardness of around HRC 60, similar to carbon-based Japanese knives, Ginsan mitigates the typical difficulty of sharpening associated with stainless steel, making it relatively easy to handle even for beginners.
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Rust-Resistant with Minimal Food Adhesion
Ginsan knives are highly resistant to rust and offer minimal food adhesion while cutting. This makes them a favorite among Japanese culinary craftsmen.
Recommended Users for Ginsan
- For those seeking a rust-resistant knife: Ginsan is highly resistant to rust, similar to regular stainless steel, making it ideal for those who want low-maintenance knives.
- For those who prioritize sharpness: Ginsan offers sharpness comparable to carbon steel and has high hardness, making it perfect for those who value a razor-sharp edge.
- For those looking to overcome the drawbacks of stainless steel knives: Ginsan is easier to sharpen than regular stainless steel knives and is known for less drag when cutting ingredients.
Before Using a Knife
We hope that everyone will use their knives for a long time. To achieve this, I'd like to review what we should pay attention to and what we shouldn't do in order to continue using them effectively.
Daily Care of Japanese Knives
We aim for all of you to use your knives for a long time. To achieve this, we have summarized what aspects of knife care you should pay attention to on a regular basis.
If you have any questions, please feel free to contact us. (Estimated reply time: within 10 hours)
