Style: Nakiri (Vegetable)
Core: Ginsan steel, hardened to HRC61
Cladding: Stainless steel
Finishing: Nashiji (meaning rough finish or pear skin)
Blade Length: 165mm
Overall Length: 290mm
Weight: 202gm
Blade Height @ Heel: 51mm
Spine Thickness @ Heel: 2mm
Spine Thickness @ Tip: 2mm
Bevel: Double
Handle Material: Pakka Wood with Triple-riveted tang.
Handle Style: Western Left or Right-handed

Ohishi Ginsan
The use of Ginsan Steel is an important innovation in the blacksmithing of knives, it combines the resistivity of stainless steel with the qualities of high-end steel. Ginsan steel is one of the best high carbon, corrosion-resistant steels used in knife making.
The core of these knives is Ginsan steel hardened to HRC61, and it is clad in softer low-carbon stainless steel. The resulting combination gives these blades an exceptionally tough, long-lasting, chip resisting edge that is comparatively easy to sharpen.
The Nashiji (pear skin or rough skin) mottled Finish is really stunning and gives the blade a nice rustic look. The blade has a forged closed bolster that seals the Pakka wood handle from the blade making it very resistant to dirt and water. The Pakka wood hand is fastened to the knife with a triple-riveted tang

Washing – Hand wash with soapy water, rinse the blade with Hot water. Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Do not wash in a dishwasher!

Storage – Store in a cool, dry place. Do not store in cutlery draw with other knives. Use a knife rack or at a minimum a cover for the knife to protect the edge

Sharpening - It is recommended to sharpen these knives to a fine edge on a Japanese Whetstone. However, for touch-up sharpening, you can use a Ceramic Steel and a 2 or 3 Wheel Japanese Water sharpener as these are designed for the angle of bevel angle of Japanese knives.