Kagemitsu 立山 Tateyama Nashiji, Gyuto 210 mm (chef’s knife), ginsan steel
Kagemitsu Tateyama Gyuto
Double-sided sharpened and laminated (Sanmai) blade made of stainless steel with a core of Japanese Ginsan steel. The blade is extremely thin and manually sharpened and has no thickening, which makes sharpening on Japanese water stones very easy.
Ginsan steel is stainless steel with a pure composition of Carbon, Chromium, and Iron. Ginsan steel is also referred to as Silver #3 Steel or Gin-3 and is manufactured by Japanese Hitachi Metals Ltd. The purity of Ginsan steel ensures it is a top performer in terms of edge retention and corrosion resistance.
Ginsan steel is closely identical to Shirogami #2 steel, but its high purity reduces its Rockwell hardness making it easier to sharpen than the Aogami and Shirogami steel series. It is designed to be stainless steel that can achieve a sharp edge and be easily maintained, making it perfect for kitchen knives.
These knives are handmade in Tosa Japan. The Ginsan core steel is forged between two layers of softer steel, this outer layer is made of steel with a "misty" (Nashiji) pattern so that products stick less to the blade. It also ensures that the core steel is well protected against possible damage and oxidation.
- Blade length: 210 mm
- Total length: 345 mm
- Weight: 165-175 gram
- Blade thickness: 2.0 mm
- Steel type: core steel: Japanese Ginsan steel (stainless) with 2 layers of steel (sanmai forged)
- Hardness: 61 (Rockwell C)
- Handle: octagonal brown Japanese Keyaki (Japanese Zelkova) handle with brown pakka wood bolster
The corrosion resistance of steel blades is determined by many factors, including use, and care. Steel with more than 11% chromium is categorized as stainless steel and corrosion-resistant. Ginsan steel contains 13% to 14.5% chromium which is enough to make it stainless steel.
These knives are not dishwasher safe and very sensitive to hard and/or frozen products.