All-purpose knife with a pointed tip and a slender blade. The pointed tip enables an easy targeted cut and helps easy slicing meat and fish. It used to be a knife for professional chefs but nowadays is also used by households. Its curved blade helps you apply force to cut food without effort.
| Product Name (Japanese) | 牛刀 |
| Blade Type | Double-edged |
| Blade Material | Silver Steel #3/Gingami No.3 |
| Material Detail | 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. |
| Blade Finish | Nashiji |
| Finish Detail | 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. |
| HRC | 60~61 |
| Total Length | 310mm |
| Blade Length | 165mm |
| Blade Width | 53mm |
| Blade Thickness | 2mm |
| Handle Length (Recommended) | 135mm |
| Origin | Seki City in Gifu Prefecture |
| Sheath Availability | Yes |
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