Gingami 3 is categorized to stainless steel for its 13-14.5% Chromium blending ratio. Although it’s a corrosion-resistant stainless steel, actual feel of cutting is closer to the high-end carbon steel, The edge is not slippy but significantly grabbing object fibers.

Another reason why professional chef selects Gingami 3 is a good affinity to whetstones at hand re-sharpening. The combination with the soft stainless SUS405 outer layer provides further easiness to the blade sharpening. Neo-Classic Nashiji finish gives irresistible appeal to the series as well. The combination with the soft stainless SUS405 outer layer provides further easiness to the blade sharpening.

The Japanese term “Nashiji” (English: Pear skin pattern) refers to the result of a technique that appears to leave the surface finish of a blade looking unfinished and rustic.