• Ginsan Gyuto 210mm -Mirror Polished(both sides)
  • Ginsan Gyuto 210mm -Mirror Polished(both sides)
  • Ginsan Gyuto 210mm -Mirror Polished(both sides)
  • handle-Ebony
1 4

KIREAJI

Ginsan Gyuto 210mm -Mirror Polished(both sides)

Ginsan Gyuto 210mm -Mirror Polished(both sides)

Low stock: 1 left

$430.00 CAD
$0.00 CAD $430.00 CAD
Sale Sold out

Our Thoughts on Pricing

Honbazuke
Buffako horn color

Shipping is free to the United States and Canada.

<Type>
Gyuto 
-Double-edged

<Material>
- Blade : Ginsan
- Handle：Ebony & Buffalo horn

<Size & Weight>
-Handle to tip length: 212㎜
-Blade height: 47㎜
-Thickness: 2.7㎜
-Weight: 184g

<Brand name>
 Shiroyama (made in Sakai, Osaka)

Shipping & Returns

Shipping is free to the United States and Canada.
After receiving an order from the customer, the craftsmen in Sakai City attach a handle to the Japanese knife and, if requested, perform Honbazuke as well. Therefore, it takes approximately 2 to 4 weeks to deliver the product.
Please refer to our return policy.

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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.

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

  • japanese_knife_made_in_Sakai

    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) .

  • Precautions

    1. If you wish to Honbazuke, please select "Yes" when ordering. (Free of charge)
    2. Each piece is handmade and therefore unique. Please consider the weight and length as approximate guidelines.
    3. As buffalo horn is a natural material, variations in color occur, and the product may not exactly match the photo.
    4. We pay close attention to our inventory, but in the rare case that an item is out of stock, we will notify you via email.

Features of Ginsan

  • Ginsan

    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.

  • Ginsan

    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.

  • Ginsan

    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

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.

Before Using a Knife

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.

Daily Care of Japanese Knives

If you have any questions, please feel free to contact us.　　(Estimated reply time: within 10 hours)

The Origin of Craftsmanship

  • A Knife That Connects, Not Just Cuts

    Knowledge is what breathes life into a tool.
    Understanding the nature of steel, sensing the will of fire, reading the fleeting moment of quenching—
    But that alone is not enough.

  • Why do we make this?

    Without confronting that question, a truly good knife cannot be born.A knife is not merely a tool for cutting.

    It is a quiet vessel of tradition, one that supports the skill of the chef and lingers in the memory of those who taste the food.

    When a slice of sashimi melts on the tongue,

    what lies behind that moment is the focused precision of the chef—

    and the unseen work of the blacksmith’s hands.

    The type of steel, the depth of the temper, the angle of the edge, the balance of the handle—

    Each decision is made with one thought:

    Will this feel right in someone’s hands, years from now?

    In our craft, there is no room for compromise.

    The mission of a craftsman is not merely to shape the blade,

    but to carry skill and spirit from one hand to the next.

    If you can sense a warmth and quiet reverence behind the sharpness,

    then nothing could make me prouder.