OHISHI Ginsan Nashiji – Santoku (Vegetable) 180 mm
The Ginsan 180mm Santoku (General Purpose) Japanese Kitchen knife is yet another beautiful example of the quality of this series of kitchen knives. The 180mm blade makes it a perfect companion to the 210mm Gyuto (Chef) knife and as with the other knives in the range it is ready t go out of the box.
I tested this Santoku by making a Coleslaw and a Potato Salad with garlic butter Chicken Breast. The finishing grind had created such a sharp edge I was able to cut everything easily and julienning carrot and celery were a breeze. Trimming and tidying up the Chicken Breasts was extremely easy with this knife and slicing the garlic and spring onions for the sauce was the simplest of tasks. It is a perfect general-purpose knife that I would recommend for your kitchen.
Style: Santoku (General Purpose)
Core: Ginsan steel, hardened to HRC61
Cladding: Stainless steel
Finishing: Nashiji (meaning rough finish or pear skin)
Blade Length: 180mm
Overall Length: 300mm
Blade Height @ Heel: 45mm
Spine Thickness @ Heel: 2mm
Spine Thickness @ Tip: 0.5mm
Handle Material: Pakka Wood with Triple-riveted tang.
Handle Style: Western Left or Right-handed
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
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
About Santoku (General Purpose) Japanese Kitchen knives