Santoku 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: Santoku. Named after the three best things to do with this knife - slicing, dicing and mincing. It is the classic veg prep knife with both good breadth and width.
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: 165mm 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.”