Japanese Sujihiki knife - MIURA KNIVES - Stainless ginsan - brown wood handle - size:24/27㎝
Miura Knives Series offer a wide range of knives, from entry-level models that are easy to use for beginners to high-quality models used by professionals in their work, and products made by world top class craftsmen to provide the best knives for various needs.
Please choose the best knife for your needs and preferences. The series includes knives from famous cutlery producing regions in Japan and the advanced series such as "Itadaki," "Obidama," and "Kuchinashi.
Spec
As each knife is handmade,the size weight,and finish of the blade may very.
| Knife： | 24cm | 27cm |
| Overall Length： | 363mm | 400mm |
| Blade Length: | 241mm | 273mm |
| Blade Height at base (at heel)： | 34mm | 37mm |
| Blade Thickness above heel： | 2.04mm | 2.24mm |
| weight： | 157g | 174g |
Grind:Double-edged
Blade Material: Ginsan-Silver 3 Stainless steel
Blade Finish:Kasumi Kido finish, Nashiji
Handle: brown wood
Brand:Miura knives
About Ginsan
Ginsan is developed by Hitachi steel. It contains 1.05 percent of carbon, 13 percent of chromium and 0.8 percent of manganese. The steel is excellent for a kitchen knife because it is pure, and its molecules are small. The steel is traditionally used in a professional kitchen in Japan that requires sharpness. Hitachi Steel makes high carbon steel called White Steel and Blue Steel, while Silver Steel was invented as a stainless steel. Ginsan is especially hard because it contains more carbons.
Its potential hardness is 59 to 62 at HRC scale. This is not bad even compared to high carbon steel. Its sharpness is like biting more, and easy to resharpen. For sure it does not rust like White Steel and Blue Steel as it is stainless. Forged Ginsan stay sharp longer than the other stainless steel.
In summary, Ginsan steel is stainless, sharp and has a good edge retention. The steel is perfect for a chef who works in a very busy kitchen and sushi chef who uses a lot of vinegar.
Please be careful!
・Please note that there may be individual variations in shape, finish, and color due to the handcrafted nature of our knives and the use of natural materials for the handles.
・Do not cut frozen foods or bones with knives that are not specifically designed for that purpose. Doing so can cause significant damage to the blade.
・Do not use a dishwasher for cleaning. It may cause rust and damage to the handle.
・After use, do not leave the knife dirty. Hand wash it with a neutral detergent and then remove any moisture.
・Carbon steel knives are extremely prone to rusting, so clean and dry them promptly. When storing, apply camellia oil to the blade.
・Avoid using simple sharpeners as they can damage the blade. If you must use them, please follow up with maintenance using a whetstone.
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