• Gyuto 210mm Ginsan Silver 3 Cherry
  • Gyuto 210mm Ginsan Silver 3 Cherry – detail view
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Gyuto 210mm Ginsan Silver 3 Cherry

Gyuto 210mm Ginsan Silver 3 Cherry

By Hado Knives

CHF 378.00
CHF 378.00
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14 in stock

The Gyuto 210mm Ginsan by Shougou Yamatsuka is a masterful blend of precision, tradition, and refined aesthetics. Forged in the workshops of Yamatsuka Hamono, this knife reflects the legacy and skill of Yamatsuka-san, a rising star among Japan’s new generation of blacksmiths. The 240mm Gyuto—Japan’s versatile answer to the Western chef’s knife—is designed for fluid, confident slicing, dicing, and chopping. Its well-balanced profile and finely tuned geometry make it a seamless extension of the chef’s hand, capable of everything from detailed prep to heavy-duty cuts.

At the heart of this blade lies Ginsan (Silver 3) steel, a premium stainless alloy that offers the cutting feel of high-carbon steel with the convenience of low maintenance. Known for its superb edge retention and ease of sharpening, Ginsan steel is expertly brought to life here through a soft stainless steel cladding, reducing the risk of corrosion and enhancing durability. The Migaki (polished) finish not only adds a refined, mirror-like sheen but also allows for smoother food release during use. Sharpening is entrusted to the seasoned hands of Tadataka Maruyama and Naohiro Nomura of Fukui Co., Ltd, ensuring a flawless, razor-sharp edge that holds its precision through extensive kitchen tasks.

Completing the piece is a traditional cherry wood handle, subtly grained and warm in the hand, offering both comfort and understated elegance. Lightweight yet solid, the handle provides excellent control for long prep sessions. The understated design and craftsmanship make this Gyuto as beautiful on display as it is functional in use—a knife for those who value precision, artistry, and performance in equal measure.

Product Specification
  • Blade Type:
  • Overall Length: 350mm
  • Edge Length: 210mm
  • Spine Heel: 2.52mm
  • Spine Mid: 2.33mm
  • Spine Tip (20mm before): 1.45mm
  • Blade Height: 47.55mm
  • Weight: 150g
  • Cutting Edge Steel:
  • Steel class: Carbon
  • HRC: 61
  • Blade Construction:
  • Blade Finish: Satin Polish
  • Grind:
  • Handle Construction:
  • Handle Materials: Cherry Wood
  • Handedness: Ambidextrous

Blade type

Gyuto

牛刀

The Japanese take on the Western chef's knife, and the most versatile blade in a modern kitchen. A gyuto carries a long, gently curved edge — most often 210 to 270 mm — that allows both push cuts and a rocking motion, with a pointed tip for fine work and enough height at the heel to keep knuckles clear of the board. It handles proteins, vegetables, and herbs without complaint, which is why most cooks reach for it first.

Compared with a European chef's knife, the gyuto is usually thinner, harder, and lighter, ground to a finer edge that rewards good board technique and regular honing. That same thinness is the trade-off: the edge is less forgiving of bone, frozen food, and twisting cuts, and it asks for a little more care in maintenance in exchange for its keenness.

View full knife type guide →

Cutting edge steel

Ginsan #3

High-chromium martensitic stainless steel

Typical HRC
60–63
Corrosion class
Stainless
Production
Conventional
Origin
Japan (Hitachi YSS / Proterial)

Ginsan — Silver Three, "G3," Gin-3 — is Hitachi's stainless answer to the white-paper carbon experience. About 0.95 to 1.10 percent carbon and 13 to 14.5 percent chromium make it metallurgically close to AEB-L in spirit, and the steel is best understood as Japan's contribution to the fine-grain stainless tradition.

In a finished kitchen knife it lands at 60–61 HRC, sharpens almost as cleanly as Shirogami #2, and produces an edge that — at its best — is closer to a clean carbon than any other Japanese stainless in regular production. Edge retention is modest by powder-stainless standards; toughness is good; the steel is gentle to maintain and largely indifferent to acidic foods.

Ginsan is the stainless steel of choice across much of the modern Sakai and Sanjō tradition when the customer wants the Japanese feel without the Japanese reactivity. Among the makers Modern Cooking carries, Yoshikane Hamono and Hado Knives work in Ginsan #3. It is also the steel most often recommended to a cook making the transition from a European stainless workhorse to a hand-made Japanese knife. In community shorthand, "Ginsan behaves like a stainless white paper."

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Blade construction

Laminated Steel

A category covering knives built from multiple layers of different steels forge-welded together. The hard cutting steel is sandwiched between softer outer layers (cladding) that protect the core, add toughness, and often contribute visual contrast.

The most common laminated constructions in the Modern Cooking catalogue are:

SanMai (三枚) — three layers: hard cutting steel in the centre, softer cladding on both sides. The traditional and most common form.

GoMai (五枚) — five layers: a hard core, two intermediate layers, and two outer layers. Adds visual depth and structural complexity.

KuMai (九枚) — nine layers: similar logic, with more cladding layers for additional pattern and structural variation.

GoMai and KuMai are often chosen not only for the additional layers and visual depth, but also because the intermediate layers can act as a nickel diffusion barrier — limiting carbon migration out of the core into the cladding during forge welding, and protecting the core's intended carbon content through the heat of the forging process.

In all cases the cutting performance is determined by the core steel; the outer layers are cosmetic and structural. The lamination contributes corrosion protection (when a stainless jacket clads a carbon core), reduced reactivity, and the visible boundary between core and cladding that gives the knife its character.

View full construction guide →

Grind

Flat

A grind in which the blade tapers in a straight line from the spine down toward the edge, with no curve or hollow in the bevel. The flat grind is the most common geometry on modern double-bevel kitchen knives because it balances cutting performance and durability: thin enough behind the edge to slice well, with enough steel behind it to stay strong.

A true full flat grind, running from spine to edge, is keen but can wedge in dense produce as the food meets the widening blade; many kitchen knives use a partial flat grind that begins lower on the blade to manage that. The flat grind's appeal is its predictability — it sharpens straightforwardly, behaves consistently, and asks nothing unusual of the user.

View full grind guide →

Handle construction

Hidden Tang

A construction in which the tang runs into the handle but stays concealed inside it, rather than showing between two scales. A narrower tang — a full-length stick or a shorter projection — is set into a drilled or burned channel in a one-piece handle and secured with adhesive, a friction fit, or a threaded fitting drawn up against the blade. This is the traditional construction of Japanese wa-handles and many European hidden-tang knives.

The design puts the handle material in charge of the look and feel: a single piece of wood, horn, or composite — often with a ferrule or spacers at the front — is shaped into any cross-section the maker wants, from the classic octagonal and D-shaped wa profiles to fully rounded Western forms. With no steel showing along the grip, the handle can be slim and light, and is frequently made to be removed and replaced, with the balance sitting toward the blade.

View full construction guide →

Shipping & Returns

Shipping

We process orders 5 days a week (Monday - Friday) and ship from our shop in Sydney, Australia. We ship with FedEx, UPS and DHL.

We are happy to offer free international shipping on a variety of orders depending on location and order value.

Free Shipping Regions and Minimum Order Values

For Australia and New Zealand the minimum is $500AUD. For the rest of the world it is approximately €1000EUR. The discount is applied automatically when you reach the minimum cart value at checkout.

Returns

If you're not entirely happy with your purchase, you can return it within 14 days of delivery for a refund. The item must be in its original condition with all original packaging.

  • Returns are accepted for 14 days
  • The customer is responsible for return shipping costs
  • A 15% restocking fee may be applied to change-of-mind returns
  • We do not accept returns on second-hand items for change of mind

Faulty or Damaged Items

You must notify us within 5 business days of receiving your order. Photographic evidence of damage is required. Once approved, Modern Cooking will cover return shipping costs.

Product Care

Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible.

Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions.

Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or premium reactive German and Swedish steels are susceptible to rust if not properly cared for. Keep the knife dry between uses and when storing for longer periods, wiping the blade with Tsubaki oil or another food-safe oil is a wise choice. A patina can be a beautiful personal feature on your knife and helps to stop rust forming.

Handle Care: For non-stabilised wooden handles, apply Tsubaki oil or another food-safe oil from time to time. Food-safe wax can be applied to both stabilised and non-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.

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