Yoshimi Kato shapes this santoku from Ginsan steel - also known as Silver #3, Ginsanko, or Gin3 - a fine-grained high-carbon stainless steel produced by Hitachi Metals. In the hands of a skilled smith like Kato, Ginsan behaves remarkably close to white steel in terms of edge formation and sharpness, while remaining genuinely corrosion-resistant in daily use. The Ginsan hagane (core) is wrapped in a stainless cladding, producing a fully stainless blade that is both durable and easy to maintain. The outer cladding carries a nashiji (pear skin) finish that adds visual character while aiding food release.
Santoku translates to three virtues, and this knife earns the name with an agile feel and tall blade height that brings genuine versatility to slicing, chopping, and dicing. Many western chefs and home cooks alike have come to favor the santoku as their go-to blade for the bulk of daily kitchen tasks, and Kato's execution of the format delivers the precision and balance that has made his name respected across the entire CKTG catalog.
What Customers Are Saying: A professional chef calls it outstanding - well balanced with a great grind and respectable sharpness right out of the box - and specifically appreciates not having to baby the steel the way carbon steel demands.
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: 4.1 oz (118 g)
Blade Length: 172 mm
Total Length: 312 mm
Spine Thickness at Base: 3 mm
Blade Height: 46 mm
Santoku translates to three virtues, and this knife earns the name with an agile feel and tall blade height that brings genuine versatility to slicing, chopping, and dicing. Many western chefs and home cooks alike have come to favor the santoku as their go-to blade for the bulk of daily kitchen tasks, and Kato's execution of the format delivers the precision and balance that has made his name respected across the entire CKTG catalog.
What Customers Are Saying: A professional chef calls it outstanding - well balanced with a great grind and respectable sharpness right out of the box - and specifically appreciates not having to baby the steel the way carbon steel demands.
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.
1 review(s) 
