Kato Ginsan Gyuto 240mm

Ginsan steel - also known as Silver #3 - occupies a rare position in the Japanese knife world: it sharpens and performs much like a reactive carbon steel while offering corrosion resistance close to standard stainless. That combination makes it a natural fit for Yoshimi Kato, a master blacksmith at Takefu Village Cooperative in Echizen who is one of the most respected craftsmen CKTG works with. Kato is a part owner of the Takefu Village Cooperative, trained Syungo Ogata for seven years, and created the Yoshimi Hino line exclusively for this site. His work consistently reflects decades of craft at the highest level.

This 240mm gyuto uses a San Mai construction with a Ginsan core clad in soft stainless steel and finished in a nashiji (pear skin) surface that gives the blade a traditional, understated look. The spine carries some thickness at the heel and tapers well toward the tip, giving the knife presence and a confident feel in the hand while still cutting cleanly behind the edge. The octagonal handle is turned from light keyaki wood with a black pakka wood ferrule - a classic combination that balances well and wears comfortably over long prep sessions. The kanji engraving has been updated to laser etching for durability.

What Customers Are Saying: Reviewers consistently praise the knife for its fit and finish, noting the handmade quality is immediately apparent - not something that comes off a factory line. The Ginsan steel draws strong praise for sharpening easily and holding its edge for months between sessions, with one home cook reporting he sharpens every three to four months and could likely go longer. Several buyers mention the profile and handle comfort as standout features, and one reviewer purchased this as his very first knife from CKTG over ten years ago and still uses it daily as one of his favorites.

• 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: Black Pakka Wood
• Weight: 6.7 oz (192 g)
• Blade Length: 243 mm
• Total Length: 390 mm
• Spine Thickness at Heel: 3 mm
• Blade Height: 52 mm

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.