Gyuto 240mm Ginsan #3 San Mai
Forged by Satoshi Nakagawa a name that is becoming more and more relevant within the Japanese knife making community. Satoshi-san has a reputation for working with a wide variety of premium steels and for being able leverage the best from them.
This blade is forged in Ginsan #3, a premium stainless steel with a reputation for holding a great toothy edge and having edge retention that is only slightly inferior to shirogami #2. Clad is mild stainless steel and finished with a satin polish. The knife has a classy premium feel about it.
Performance wise you won't be complaining either. Satoshi-san does great work when it comes to geometry and the knife features a very clean wide bevel, subtle hollow grind with a consistent 2.5mm average spine thickness and slight distal taper. The combination gives the knife a very slicey feel, while also feeling robust. This knife will make a great kitchen allrounder, easily carving up a pumpkin or other tough root vegetables and then jumping to tomatoes and herbs without batting an eyelid.
Fitted with a classic walnut and black buffalo octagonal handle, the knife also has some pretty classy looks and comfortable ergonomics. If you are in the market for a low maintenance, high performance Gyuto, look no further.
Blade Type: Gyuto
Edge Length: 240mm
Spine Heel: 3mm
Spine Mid: 2.75mm
Spine Tip (20mm before): 2.25mm
Blade Height: 49.7mm
Cutting Edge Steel: Ginsan #3
Blade Construction: 3 Layer (San Mai)
Blade Finish: Matte Polish
Handle Construction: Hidden Tang
Handle Materials: Walnut and Black Buffalo
Saya Included: No
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.
Tips on sharpening you knives
Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods.
A reference guide to steel types
Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.