Kaishin nashiji ginsan gyuto 210mm

• Made in Tosa, Kochi, Japan for the Kaishin brand
• Blade length 214mm / 8.43"
• Core steel Hitachi Ginsan (Silver#3) stainless steel known for ease of sharpening and keen edge
• Nashiji finish for that distinctive, textured appearance
• Octagonal magnolia wood with blonde horn ferrule
• Suitable for home cooks and professional chefs alike
  
• Stainless for easy maintenance 
• Ambidextrous - suitable for right- and left-handed users

The Kaishin nashiji ginsan gyuto 210mm is a Japanese chef's knife crafted in Tosa, Japan. It features a core of Ginsan (Silver#3) steel from Hitachi, which is one of the easiest stainless steels to sharpen and can achieve a very keen edge. The blade's nashiji finish provides a distinctive textured appearance. This knife is recommended for those seeking a high-quality Japanese chef's knife at a more affordable price point.

This 210mm gyuto knife is versatile in the kitchen, excelling at various cutting tasks. It's ideal for slicing and dicing a wide range of ingredients, from vegetables to larger cuts of meat. The blade length makes it practical for most everyday cooking needs.

Note: This nashiji ginsan gyuto is the same knife as the Ittosai Kotetsu or Yoshihiro nashiji ginsan we offered before, just with a different brand name. You may also find this knife sold under other brands like Tsunehisa, Hitohira, and more.

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Brand: Kaishin
Producing Area: Tosa, Kochi, Japan
Knife type: gyuto
Finish: nashiji
Core steel: Hitachi Ginsan (Silver#3)
Steel type: stainless steel
Cladding: stainless clad

Overall length: 366mm
Blade length (heel to tip): 214mm / 8.43"
Blade height at the heel: 46.9mm
Spine thickness:
• at the handle: 2.0mm
• at the heel: 1.9mm
• midway: 1.8mm
• 1cm from the tip: 1.2mm
Weight: 136g
Edge/bevel: 50:50
Handle: octagonal magnolia with blonde horn ferrule
Hand orientation: ambidextrous
Saya/ sheath: Not included

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Note:
a. For the care and maintenance of Japanese knives, such as this Kaishin nashiji ginsan gyuto knife, please refer to our care guide below.
b. Please be aware that slight measurement variations are typical in handcrafted Japanese kitchen knives.
c. Similarly, it's common for these handcrafted knives to have minor cosmetic variations, such as light surface marks or fine scuffs.
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