Gyuto knife, Ginsan stainless steel, nashiji finish - Ohishi
This variant is currently sold out
This new line of knives by Ohishi has quickly become a firm favourites with the professionals. The ginsan steel is fantastic to sharpen and work with.
SHAPE: Nakiri. A traditional shape used for cutting vegetables.
STEEL: Ginsanko or Silver 3 as it is commonly known is a fantastic high carbon stainless steel that performs incredibly well, a huge plus point is that it is pretty easy to sharpen. It only has 13% Chromium in it which is what makes stainless, well stainless. This is the minimum amount a knife can have in it to be classed as stainless. So if you leave acid items on the knife don't be surprised to come back and find tarnish marks. This is the price for ease of sharpening.
FINISH: Nashiji or pear skin finish. This mottled Finish is really stunning and gives the blade a nice rustic look.
HANDLE: Western Pakkawood handle
LENGTH: 165mm in length.
MAKER: Ohishi - Niigata City, Japan
BEST FOR: Chefs and other people who are a little mean on their knives.
SAUNDERS SAYS: "I have sold a lot of these and haven’t had one back in for a chip repair yet. This is both surprising and impressive. Please don’t put this to the test"
These knives are hand-forged so there may be slight variations in measurements and finishes.