Gyuto knife, Ginsan stainless steel, nashiji finish - Shigeki Tanaka

£280.00 

  • Gyuto knife, Ginsan stainless steel, nashiji finish - Shigeki Tanaka
  • Gyuto knife, Ginsan stainless steel, nashiji finish - Shigeki Tanaka
  • Gyuto knife, Ginsan stainless steel, nashiji finish - Shigeki Tanaka
  • Gyuto knife, Ginsan stainless steel, nashiji finish - Shigeki Tanaka
  • Gyuto knife, Ginsan stainless steel, nashiji finish - Shigeki Tanaka
  • Gyuto knife, Ginsan stainless steel, nashiji finish - Shigeki Tanaka
  • Gyuto knife, Ginsan stainless steel, nashiji finish - Shigeki Tanaka

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Shigeki Tanaka trained in Takefu which is an area we are very familiar with knife wise. After training for 3 years he moved to his family forge in Miki city. From here he has gained an excellent reputation for making exceptional value knives using traditional techniques.

SHAPE: Gyuto. Japan's answer to the chef's knife with a thinner profile. Gyuto translates to cow sword.

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 matt and mottled finish helps with food release and looks very rustic.

HANDLE: Western pakkawood handle

LENGTH: 210 or 240mm in length.

MAKER: Shigeki Tanaka - Miki city, Japan

BEST FOR: Everything apart from bones.

SAUNDERS SAYS: “I really love this steel for its ease of sharpening and these have the added bonus of of having a lovely weight to them.”

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