Yoshihiro Ginsan 3 银三 Nashiji Finish Kiritsuke 210mm

Kiritsuke has mainly been used in Kanto region of Japan. Many red it in lieu of both Yanagiba and Usuba. While it is used as a general multipurpose knife, due to its straight edge it is also suitable to precisely cut a type of food used in some Japanese sweets called NAGASIMONO, YOSEMONO, which is made of canton or gelatine cured in a mood normally containing fruits or beans. With the K-tip, it gives a better dexterity and control at the front end and provides a better push/pull motion due it its straight edge profile. Making the perfect to go knife if you handles a lot of slicing and chopping task. An onion slicer!! 

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.