Kanehiro Uchi Hamono was founded in 1928 in Takefu Village, Echizen, Japan, and has passed through three generations of leadership: from the founder Kanehiro himself, to the esteemed blacksmith Hiroshi Kato, a Certified Traditional Craftsman, and now to his son-in-law Yoshimi Kato, who continues the family workshop tradition today. Yoshimi Kato is part-owner of the Takefu Knife Village Cooperative and trained Syungo Ogata for seven years before Ogata struck out on his own - a lineage that places him among the most respected blacksmiths working in Echizen.
Ginsan (Silver #3) is one of Kato's favorite steels to work with, prized for its rare balance of sharpness and durability: it sharpens and performs much like a reactive carbon steel while resisting corrosion close to standard stainless. The bunka blade here is built around a Ginsan core clad in softer stainless steel finished with an attractive nashiji (pear skin) texture, which means none of the rigorous cleaning and drying that high carbon steel demands. The reverse tanto-style tip and short, tall profile give the bunka real versatility - cutting, slicing, and chopping with equal confidence, which has made the format increasingly popular in both home and professional kitchens.
What Customers Are Saying: One longtime CKTG customer who has bought several knives over the years reports that what initially seemed like an unremarkable nashiji finish grew on them considerably - calling the overall feel almost like a carbon blade without the maintenance burden. A professional chef since 2007 calls it the perfect balance of surgical sharpness and agility. A third buyer specifically wanted something their spouse would be comfortable using without extensive carbon steel care, and found the Ginsan delivered exactly that: great fit and finish, well-balanced steel, and genuinely fun to use for everyday tasks.
Care Instructions: Ginsan (Silver #3) is a low-maintenance stainless steel - hand wash and dry after each use, and it will not rust or discolor under normal kitchen conditions. Sharpen on quality water stones and strop regularly to keep the edge at its best. Avoid bones, frozen foods, and hard materials that could chip the edge. No oiling required.
Each knife is made by hand so measurements may vary.Blacksmith: Yoshimi Kato
Location: Takefu, Japan
Workshop: Takefu Knife Village
Construction: San Mai, Hammer Forged
Edge Steel: Ginsan (Silver #3)
Cladding: Stainless
Finish: Nashiji (Pear Skin)
Handle: Keyaki Octagonal
Ferrule: Brown Pakka Wood
Edge Grind: Even
Weight: 4.5 oz (128 g)
Blade Length: 172 mm
Total Length: 315 mm
Spine Thickness at Heel: 3 mm
Blade Height: 47 mm
Ginsan (Silver #3) is one of Kato's favorite steels to work with, prized for its rare balance of sharpness and durability: it sharpens and performs much like a reactive carbon steel while resisting corrosion close to standard stainless. The bunka blade here is built around a Ginsan core clad in softer stainless steel finished with an attractive nashiji (pear skin) texture, which means none of the rigorous cleaning and drying that high carbon steel demands. The reverse tanto-style tip and short, tall profile give the bunka real versatility - cutting, slicing, and chopping with equal confidence, which has made the format increasingly popular in both home and professional kitchens.
What Customers Are Saying: One longtime CKTG customer who has bought several knives over the years reports that what initially seemed like an unremarkable nashiji finish grew on them considerably - calling the overall feel almost like a carbon blade without the maintenance burden. A professional chef since 2007 calls it the perfect balance of surgical sharpness and agility. A third buyer specifically wanted something their spouse would be comfortable using without extensive carbon steel care, and found the Ginsan delivered exactly that: great fit and finish, well-balanced steel, and genuinely fun to use for everyday tasks.
Care Instructions: Ginsan (Silver #3) is a low-maintenance stainless steel - hand wash and dry after each use, and it will not rust or discolor under normal kitchen conditions. Sharpen on quality water stones and strop regularly to keep the edge at its best. Avoid bones, frozen foods, and hard materials that could chip the edge. No oiling required.
Each knife is made by hand so measurements may vary.
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval) An elegant beautyPosted By: Conal Condren - verified customer
7 people found this review helpful
This is the fourth knife I have bought from CKTG. Buying knives on-line is counter intuitive, like fountain pens, they should be handled and used before purchase, but CKTG does its best to overcome the problem: excellent variety and range, good support and delivery and above all no oversell or inflated claims in the careful video reviews. My first knife, (Itto Ryo) was on the basis of an uncharacteristic rave review--ordinary handle, amazing blade. That was spot on.I took ages deciding on this, I relish the process, and my first choice not so expensive, was out of stock. Initially I found the nashiji finish a little lacking in character, but now really like it and love everything else about the knife, though I've yet to put it to a whetstone. It is good to be away from the tyranny of carbon steel, sometimes. And this feels almost like a carbon blade. CC
7 people found this review helpful
This is the fourth knife I have bought from CKTG. Buying knives on-line is counter intuitive, like fountain pens, they should be handled and used before purchase, but CKTG does its best to overcome the problem: excellent variety and range, good support and delivery and above all no oversell or inflated claims in the careful video reviews. My first knife, (Itto Ryo) was on the basis of an uncharacteristic rave review--ordinary handle, amazing blade. That was spot on.I took ages deciding on this, I relish the process, and my first choice not so expensive, was out of stock. Initially I found the nashiji finish a little lacking in character, but now really like it and love everything else about the knife, though I've yet to put it to a whetstone. It is good to be away from the tyranny of carbon steel, sometimes. And this feels almost like a carbon blade. CC
Exquisite Utility knife! Exactly what I was looking for!Posted By: DGSD
5 people found this review helpful
I have a host of knives on the block, including some AS from Mutsumi Hinoura. I wanted something my wife would be more comfortable using, without as much care required, but similar capability. I inquired with Mark and narrowed it down to Kanehiro Ginsan and a few other PM options. These are really great on performance, fit n' finish and nice steel that is well balanced in several ways. Not enough time to comment on edge retention yet, but very fun to work with for everyday use. I also picked up a 210 Gyuto that will see some heavier use. Recommend for a non-carbon option.
5 people found this review helpful
I have a host of knives on the block, including some AS from Mutsumi Hinoura. I wanted something my wife would be more comfortable using, without as much care required, but similar capability. I inquired with Mark and narrowed it down to Kanehiro Ginsan and a few other PM options. These are really great on performance, fit n' finish and nice steel that is well balanced in several ways. Not enough time to comment on edge retention yet, but very fun to work with for everyday use. I also picked up a 210 Gyuto that will see some heavier use. Recommend for a non-carbon option.
