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Sukematsu Nashiji, Santoku 165 mm (universal knife), ginsan steel
Sukematsu Santoku,
Double-sided, sharpened and laminated (Sanmai) stainless steel blade with a Japanese Ginsan steel core. The blade is extremely thin and hand-sharpened without a thickening, making it very easy to sharpen on Japanese water stones.
Ginsan steel is stainless steel with a pure composition of carbon, chromium, and iron. Ginsan steel is also called Silver #3 Steel or Gin-3 and is manufactured by Hitachi Metals Ltd. of Japan. The purity of Ginsan steel makes it a top performer in terms of edge retention and corrosion resistance.
Ginsan steel is virtually identical to Shirogami #2 steel, but its high purity reduces the Rockwell hardness, making it easier to sharpen than the Aogami and Shirogami steel series. It is designed as a stainless steel that holds 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, which prevents food from sticking to the blade. It also ensures that the core steel is well-protected against potential damage and oxidation.
- Blade length: 165 mm
- Total length: 310 mm
- Weight: 120-130 grams
- Blade height: 42 mm
- Blade thickness: 2.0 mm
- Steel type: Core steel: Japanese Ginsan steel (stainless) with two layers of steel (sanmai forged)
- Hardness: 61 (Rockwell C)
- Handle: Octagonal Japanese oak handle
The corrosion resistance of steel blades is determined by many factors, including use and maintenance. Steel with more than 11% chromium is classified as stainless steel and is corrosion-resistant. Ginsan steel contains 13% to 14.5% chromium, which is sufficient to make it stainless steel.
These knives are not dishwasher-safe and are very sensitive to hard and/or frozen products.
