Ohishi Ginsan Nashiji Gyuto (Chef/Cook), 240mm
The Ginsan series 240mm Gyuto (Chef/Cook) Japanese Kitchen knife is an excellent example of the Blacksmiths' skill. As soon as you open the packaging you see a knife that is ready to go to work out of the box
I used this knife to prep a range of ingredients for my version of Laksa soup and was very happy with the results. The balance and weight of the knife made the work easy and the cooked Laksa was a great hit with family and friends.
If you are a professional Chef working in a busy kitchen or at home cooking meals for the family these knives are the perfect choice to give you the results you expect as they can meet the rigorous demand of a home or a commercial kitchen.
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.
Great knife! Arrived sharp and ready to use. Will order again soon!