Tetsujin Ginsan 3 Kiritsuke Gyuto 210mm

The Tetsujin series is a collaboration between blacksmith Toru Tamura (田村 徹) and renowned sharpener Naohito Myojin, best known for his work on Konosuke’s FM Fujiyama series.

A defining feature of the Tetsujin Ginsan #3 is its Fuji-mount polished spine, a hallmark of Morihiro-san’s students.

This series also showcases a distinct kasumi finish, achieved differently from traditional high-carbon kasumi finishes, which rely on natural stones. Since stainless steel reacts differently, Myojin instead employs sandblasting to create its signature misty, refined aesthetic.

What is Ginsan 3

Ginsan (also known as Gin3 or Silver #3) epitomizes the fusion of stainless steel with carbon elements, enriched by a 14% Chromium infusion. While preserving the quintessential traits of Japanese carbon steel, boasting a hardness akin to Shirogami #2, Ginsan distinguishes itself by its stainless nature. Although its edge retention may marginally trail that of Shirogami #2, its unique amalgamation of effortless sharpening, carbon steel essence, and stainless resilience renders it an exemplary option for aficionados seeking a Japanese carbon steel knife that demands minimal upkeep.

Brand: Tetsujin Hamono

Knife Type: Kiritsuke Gyuto

Blacksmith : Toru Tamura (田村 徹)

Sharpener : Naohito Myojin （明神 直人）

Blade Construction: Sanmai

Grind: Double-edged Blade (50/50 Grind)

Hagane (Core Steel): Ginsan 3

Jigane (Cladding): Stainless steel

Hardness: 63 HRC

Blade Length (heel-to-tip): 210mm (8.3")

Blade Height (at heel): 45mm

Spine Thickness Above heel: 3 mm

Weight : 190g

Handle Shape: Ebony and White Buffalo Horn (Octagonal)

**Care Instructions:**  

Ginsan 3 ( stainless steel )is a premium steel known for its exceptional hardness, edge retention, and resistance to corrosion, making it a top choice for high-performance kitchen knives. To maintain Ginsan 3 knives, it’s essential to hand wash them with mild soap and water, then immediately dry them to prevent water spots or potential corrosion. Avoid cutting on hard surfaces like glass or granite, and store the knife in a sheath or on a magnetic strip to protect the blade.To maintain the blade’s edge and its lifespan, avoid chopping it on bones and frozen foods.