Gyuto Knives are used for meat, fish and vegetables. They are also known as the most common multipurpose chef knife. The Yoshihiro Ginsan 3 gyuto is made of hagane cladded with jigane.
Made and forged by Yoshihiro (Goh Umanosuke Yoshihiro) which has a long 600-year history in Sakai which is a city known best as a home of cutlery for the professionals in Japan. In the same way as traditional Japanese knives, skillful blacksmiths in Sakai forge and sharpen carefully one by one blade made of "Ginsan" Stainless steel.
The Ginsan or Silver paper (Gingami) No.3 Steel is not just RUST RESISTANCE but also has similar sharpness, edge retention and cutting feel as a Shirogami White steel (白鋼).
Personally we think this is the future of kitchen knives, if you are looking for a reliable cutting performance similar to a carbon steel and do not want the hassle in maintaining it, then this is the knife to go ! Each knife is hand sharpened to ensure maximum sharpness out of the box. We highly recommend you to experience the Yamawaki quality.
