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 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, noting they plan to buy more knives in this steel for exactly that reason.
Care Instructions: Ginsan Silver #3 is a low-maintenance stainless steel that hand-washes and dries easily without the reactive care requirements of carbon steel. Avoid the dishwasher. Sharpen on quality water stones and strop regularly to keep the edge at its best. Treat the keyaki handle periodically with camellia or board oil.
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 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, noting they plan to buy more knives in this steel for exactly that reason.
Care Instructions: Ginsan Silver #3 is a low-maintenance stainless steel that hand-washes and dries easily without the reactive care requirements of carbon steel. Avoid the dishwasher. Sharpen on quality water stones and strop regularly to keep the edge at its best. Treat the keyaki handle periodically with camellia or board oil.
- Blacksmith: Yoshimi Kato
- Brand: Kanehiro Uchi Hamono
- Location: Echizen, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Ginsan (Silver #3)
- Cladding: Stainless Nashiji (Pear Skin)
- Handle: Keyaki Octagonal
- Edge Grind: Even
- Weight: 4.1 oz (118 g)
- Blade Length: 172mm
- Total Length: 312mm
- Spine Thickness at Base: 3mm
- Blade Height: 46mm
1 review(s) 
