Sujihiki knife, Ginsan stainless steel, nashiji finish - Ohishi
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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: Sujihiki. A slicing knife similar to the yanagiba sushi knife but with a western double bevel. Very adept at cutting in one continuous movement causing minimal damage to the protein.
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: 270mm in length.
MAKER: Ohishi - Niigata City, Japan
BEST FOR: A solid slicing option.
SAUNDERS SAYS: "This is an exceptionally balanced knife with great length. Perfect for slicing in a great steel. Get one!"