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Ohishi Ginsan Nashiji Gyuto (Chef/Cook), 180mm

$114.00 $163.00

The 180mm Ginsan series Gyuto (Chef/Cook) Japanese Kitchen knife is another perfect example of the Blacksmiths' skill. Seeing it in the red felt packing makes the Nashiji finish really stand out and you know you are looking at a kitchen knife that will not let you down

The 180mm blade is perfect for smaller kitchens or for those that feel more comfortable with the shorter blade. Using this wonderful knife to prep the ingredients for a Pork Savory mince made the job so easy. From the perfect balance, the out-of-the-box sharpness, and the comfortable weight of the kitchen knife this knife is definitely one I would recommend.

This Kitchen knife like the others in the Ginsan Range from Ohishi definitely has its place in a Chefs knife roll or on the knife rack in a busy households kitchen.

Style: Gyuto
Core: Ginsan steel, hardened to HRC61
Cladding: Stainless steel
Finishing: Nashiji (meaning rough finish or pear skin)
Blade Length: 180mm
Overall Length: 305mm
Weight: 170gm
Blade Height @ Heel: 43mm
Spine Thickness @ Heel: 2mm
Spine Thickness @ Mid: 0.6mm
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.

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