Ginsan (Silver #3) stainless steel sits in a category of its own among Japanese kitchen knife steels - its grain structure is fine enough to take and hold a genuinely sharp edge while its chromium content provides full corrosion resistance with no reactive surface management required. In Hiroshi Kajihara hands at Kurotori Hamono in Shimanto, Kochi Prefecture, it reaches its potential: hammer forged in san mai construction, finished to a flawless mirror polish that reflects his meticulous attention to detail on every blade that leaves the shop. We are the first international dealer to carry his work.
The gyuto - Japan all-purpose chef knife - is the natural showcase for this level of finish. At 210mm blade length and 47mm height with a 3mm spine this knife is well-proportioned for confident all-purpose board work. At 5.4 oz it is light and balanced. The even 50/50 double bevel grind suits both right- and left-handed cooks equally. The handle is made from 4,000 year old bog oak - dense, dark, stabilized by centuries of submersion, and visually striking against the mirror blade finish. This is a knife that performs at the level of the craftsmanship that produced it.
What Customers Are Saying: The one reviewer is a sous chef who has been using the knife for several months through heavy prep work. He calls it incredibly sharp right out of the box, praises the edge retention through four weeks of heavy use with only occasional ceramic rod touch-ups, and describes the overall performance as outstanding for a busy kitchen.
Care Instructions: Ginsan (Silver #3) is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones. The mirror finish will show light scratches from normal use over time - this is normal and does not affect cutting performance.
The gyuto - Japan all-purpose chef knife - is the natural showcase for this level of finish. At 210mm blade length and 47mm height with a 3mm spine this knife is well-proportioned for confident all-purpose board work. At 5.4 oz it is light and balanced. The even 50/50 double bevel grind suits both right- and left-handed cooks equally. The handle is made from 4,000 year old bog oak - dense, dark, stabilized by centuries of submersion, and visually striking against the mirror blade finish. This is a knife that performs at the level of the craftsmanship that produced it.
What Customers Are Saying: The one reviewer is a sous chef who has been using the knife for several months through heavy prep work. He calls it incredibly sharp right out of the box, praises the edge retention through four weeks of heavy use with only occasional ceramic rod touch-ups, and describes the overall performance as outstanding for a busy kitchen.
Care Instructions: Ginsan (Silver #3) is a stainless steel - low maintenance and resistant to corrosion. Hand wash and dry after each use. Avoid the dishwasher, bones, and frozen foods. Sharpen on quality water stones. The mirror finish will show light scratches from normal use over time - this is normal and does not affect cutting performance.
- Blacksmith: Hiroshi Kajihara
- Brand: Kurotori
- Location: Shimanto, Kochi, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Ginsan (Silver #3) Stainless Steel
- Cladding: Stainless
- HRC: 61
- Finish: Mirror Polish
- Edge Grind: Even 50/50 Double Bevel
- Handle: Octagonal Bog Oak (4,000 Year Old)
- Weight: 5.4 oz (154g)
- Blade Length: 210mm
- Total Length: 365mm
- Spine Thickness at Heel: 3mm
- Blade Height: 47mm
- Note: Mirror finish is more accurate in photos 2 and 3 than in the main image.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Pro Approved, October 6, 2025Posted By: CJ
3 people found this review helpful
I’ve been using this knife for a few months now, and it was incredibly sharp right out of the box. As a sous chef who does a lot of prep, I’m impressed with how well it holds an edge—about four weeks of heavy use with only an occasional touch-up on a ceramic rod. It’s lightweight, thin, and well-finished, with great balance and smooth performance. Overall, an outstanding knife that delivers every day in a busy kitchen.
3 people found this review helpful
I’ve been using this knife for a few months now, and it was incredibly sharp right out of the box. As a sous chef who does a lot of prep, I’m impressed with how well it holds an edge—about four weeks of heavy use with only an occasional touch-up on a ceramic rod. It’s lightweight, thin, and well-finished, with great balance and smooth performance. Overall, an outstanding knife that delivers every day in a busy kitchen.
