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Item 19 of 33

Kagemitsu 立山 Tateyama Nashiji, Gyuto 240 mm (chef's knife), ginsan steel

€ 239,00 € 199,00 (including VAT)

Kagemitsu Tateyama Gyuto

Double-sided sharpened and laminated (Sanmai) stainless steel blade 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 Japan's Hitachi Metals Ltd. The purity of Ginsan steel makes it a top performer in edge retention and corrosion resistance.

Ginsan steel is almost identical to Shirogami #2 steel, but its high purity reduces Rockwell hardness, making it easier to sharpen than the Aogami and Shirogami steel series. It is designed as stainless steel that can get a sharp edge and is easy to maintain, 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.

Mount Tate (Tateyama), one of Japan's Three Sacred Mountains (三霊山, Sanreizan), along with Mount Fuji (富士山, Fujisan) and Mount Haku (白山, Hakusan) and one of Japan's 100 Famous Mountains, is located in the northern half of Japan's Kita Alps (北アルプス) and is one of the most accessible peaks in the area.

  • Blade length: 240 mm
  • Total length: 360mm
  • Weight: 175-185 grams
  • Blade thickness: 2.0mm
  • 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 maintenance. Steel with more than 11% chromium falls into the stainless steel category and is corrosion resistant. Ginsan steel contains 13% to 14.5% chromium, which is enough to make the stainless steel.
These knives are not dishwasher safe and very sensitive to hard and/or frozen products.

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