|Blade Steel||Gingami#3 (Stainless)|
|Hardness||Around 61 HRC|
|Double beveled edge||For right and left-hand users|
|Handle||Brown Packer wood|
|Blade Length||16.5cm (6.49inch)|
|Total Length||28cm (11inch)|
|Country||Made in Japan|
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Made of Gingami3 steel which is known for its rust resistance and excellent sharpness.
Gingami3 steel Nakiri knife made by craftsmen in the Tosa region (southern part of Japan). Tosa is a region with hundreds of years of knife-making history, and this workshop is operated by a leader and several craftsmen who are passionate about knife making.
Nakiri is a kitchen knife mainly used for vegetables, but it has excellent sharpness, so you can also cut meat and other various ingredients sharp enough.
Gingami#3 is Hitachi Metals’ best stainless steel. Gingami3 knives are probably sharper than VG10 or AUS10 knives. And it is easier to sharpen than other stainless steels. That’s why many professional chefs in Japan use Gingami3 kitchen knives. Although Gingami3 is stainless steel, it has properties close to carbon steel. If you want a very sharp knife like the Aogami Super, but don’t want it to rust easily, Gingami3 knife is recommended.
- Blade : Gingami3 is the highest grade stainless steel made by Hitachi Metals. The hardness is about HRC61. Although Gingami3 is stainless, it has properties close to those of carbon steel, so you will probably feel its sharpness stronger than other stainless steels of the same hardness. Another advantage is that it is easier to sharpen than other stainless steels.
- Tsuba : This part is called Tsuba. There is no space between the blade and handle. So keep clean, and prevents corruption. Almost high-class kitchen knife has Tsuba.
- Handle : Made of Brown Packerwood
- Keep clean and dry after use.
- Do not use for any frozen foods or bones.
- Not recommend to clean in dishwasher.