Gin-san Ko is a traditional stainless steel that has been used for a long time in the world of Japanese knives, and it is a steel that has been trusted by chefs for its sharpness. Hitachi Metals, which manufactures Yasugi Steel, such as the white steel and blue steel, has created a stainless steel with a high resistance to rust, and this Ginsan Steel has increased carbon content and hardness. Gin-san steel is one of the most long-lasting stainless steels, so it is suitable for people who use it for a long time. The Silver Series is a high grade model, made by a skilled craftsman for all the processes from hardening to cutting.
The width of the blade is narrower and thinner than that of an unbladed knife, and the blade warps more gently. The thickness of the blade is thinner than that of an edged knife, so it is lighter. The longer blade is easier to work with. This knife is made to be easy to use for fillets and 2 or 3 pieces of slices of meat. Because the blade is finished to be thin, it is not so suitable for cutting bones. In recent years, this knife has been increasingly used mainly by fishmongers, and some people use it as a substitute for a sashimi knife.
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